Sausage Rolls

Source & History

This is from the Women’s Weekly’s Cooking Class Cookbook. I usually make these once a year – at Christmas. We have sausage rolls, pies & mini quiches for dinner on Christmas Eve.

Note

  • I usually double this and use the packaged sausage mince from the supermarket.
  • The last few years I have been using the lower fat version of the puff pastry (no one has complained).

Sausage Rolls

By Aileen Sorohan Published: January 26, 2013

    Source & History This is from the Women's Weekly's Cooking Class Cookbook. I usually make these once a year - at Christmas. We …

    Ingredients

    Instructions

    1. Put sausage mince, peeled & grated onion, mixed herbs, salt & pepper into a bowl.
    2. Put bread into a separate bowl. Cover bread with warm water, let stand 5min. Drain off water, squeeze bread gently to extract water.
    3. Add bread to sausage mixture, mix well
    4. Cut each sheet of pastry in half lengthwise. Using your hands, place a roll of sausage mixture along one of the long sides of each pastry piece.
    5. Turn edge of pastry over the sausage mixture, roll up.
    6. Place seam side down on a board. With the back of a knife flatten the roll at 2cm intervals. Brush with combined cold water & egg yolk. Cut rolls into 5cm pieces.
    7. Place rolls on baking tray lined with baking paper, just lightly touching.
    8. Bake in a hot oven until brown.
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      One thought on “Sausage Rolls

      1. Michael says:

        Making puff pastry is a labour of love, but the flaky, buttery result is such a treat. You can’t beat sausage rolls made with homemade pastry .

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