The Homemade Sausage Rolls Recipe Perfect finger food for picnics and parties, sausage rolls are so easy to make from scratch you will never go back to store-bought.
14oz (400g) ready-made puff pastry
1 1⁄2lb (675g) sausage meat
1 small onion, finely chopped
1 tbsp thyme leaves
1 tbsp finely grated lemon zest
1 tsp Dijon mustard
1 large egg yolk
sea salt and freshly ground black pepper
all-purpose flour, for dusting
1 egg, beaten, for glazing
1 Preheat the oven to 400°F (200°C).
2 Line a baking sheet with parchment paper and chill. Cut the pastry in half lengthwise. Roll each piece out to form a 12 x 6in (30 x 15cm) rectangle.
3 Cover with plastic wrap and chill for 30 minutes. Combine the sausage meat with the onion, thyme, lemon zest, mustard, and egg yolk. Season with salt and pepper.
4 Lay the pastry on a floured surface. Form the sausage mixture into 2 thinly rolled tubes and place in the center of each piece of pastry.
5 Brush the inside of the pastry with the beaten egg, then roll the pastry over and press to seal. Cut each roll into 12 pieces.
6 Place the rolls on the chilled sheet, make 2 snips at the top of each with scissors, then brush with the beaten egg.
7 Bake for 10–12 minutes, or until the pastry is golden and flaky. Serve warm, or transfer to a wire rack to cool completely.
These can be stored in an airtight container in the fridge for 2 days
|Homemade Sausage Rolls|