Homemade Sausage Rolls
Keep the pastry cold right up to the moment it goes in the oven, because warm pastry sags instead of rising. Seal the long edge properly with beaten egg, or the filling pushes it open as it bakes.
Ingredients
- 500 g - Pork Sausage Meat
- 320 g - Puff Pastry , 1 ready-rolled sheet
- 1 - Egg , beaten, to seal and glaze
- 1 - Salt and Pepper , To taste
Cooking Method
- Heat the oven to 200C and line a baking tray.
- Roll out the pastry sheet and cut it lengthways into two long strips.
- Lay a line of sausage meat down the middle of each strip, shaping it with your hands into an even sausage.
- Brush one long edge with beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp with a fork.
- Cut each roll into lengths, put them on the tray seam side down and brush the tops with egg.
- Bake for 25 minutes, until deep golden and crisp underneath. Leave them for 5 minutes before eating.
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