Description
Classic British Sausage Rolls made with flaky puff pastry filled with savory sausage meat seasoned with onion and mustard powder. Perfectly baked to a golden crisp, these rolls are ideal for snacks, parties, or casual meals.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
Filling
- 1 lb ground sausage meat
- 1 medium onion (finely chopped)
- 1 tsp mustard powder
- Salt and pepper to taste
Finishing
- 1 egg (beaten for egg wash)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the sausage rolls evenly.
- Prepare pastry: Roll out the thawed puff pastry on a floured surface to about 1/8 inch thick, creating a smooth and even base for the filling.
- Make filling: In a bowl, combine the ground sausage meat, finely chopped onion, mustard powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Cut pastry: Cut the rolled-out pastry into rectangles measuring approximately 4 x 6 inches, suitable for individual sausage rolls.
- Fill and seal: Place a spoonful of the sausage mixture along one edge of each pastry rectangle. Fold the pastry over the filling and seal the edges firmly with a fork to prevent leaks.
- Apply egg wash: Brush the tops of each sealed sausage roll with beaten egg to give them a golden, glossy finish when baked.
- Bake: Arrange the sausage rolls on a lined baking sheet and bake in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown.
- Cool and serve: Allow the sausage rolls to cool slightly before serving warm to enjoy their full flavor and flaky texture.
Notes
- Ensure the puff pastry is completely thawed before rolling for best results.
- You can substitute the ground sausage with flavored varieties like spicy or herb-infused sausage for a twist.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to maintain crispiness.
- To make smaller bite-sized rolls, cut the pastry into smaller rectangles.
