Classically British & utterly delicious, this sausage rolls recipe is always a winner!
Flaky puff pastry packed to bursting with proper sausage meat – who could ever resist that in their packed lunch?!
I’m always showered with praise by The Hungry Hungry Husband when I whip up this sausage rolls recipe for his packed lunch, but by using ready-made puff pastry it really could not be easier. I must confess, I’ve not yet tried to make my own puff pastry, but I’ve seen them do it on The Great British Bake Off and, honestly, it looks so faffy that I think I might just stick to the shop-bought stuff… Maybe one day though!
The inspiration for this one comes from a wonderful book simply called BAKE — I’ve just pared down the original recipe to cut out some unnecessary extra ingredients and steps.
To round off a full packed lunch, I like to team these sausage rolls with a simple, crunchy salad — this Waldorf Salad from Mealime works really well — but the beauty of this recipe is that you can always make little snack-sized ones for summer picnics or parties instead. Just take a look at this picture to see how irresistible the tiny ones are!
I know what you’re thinking and, you’re right, sausage rolls are not the healthiest lunch option, buuut we are only human. Sometimes we just need a bit of delicious buttery pastry in our lives! When that day comes, it’s much nicer far (and much tastier!) to make your own at home: knowing exactly what’s gone into them. So go on, why not treat yourself next week?!
Click here for the full recipe.
"Gone in 60 Seconds" Sausage Rolls
Ingredients
- 250 g sausage meat or buy sausages and remove the skins
- 1 medium onion (red or white) finely chopped
- 1 egg
- 5 teaspoons milk about 30 ml
- 320 g ready-made puff pastry sheet
- 20 g bread crusts removed & diced really small
- ½ teaspoon ground cumin
- ½ teaspoon paprika
Instructions
Make the filling:
- Put the bread into a large bowl, add the milk and stir it around until all absorbed
- Add the sausage meat, onion, cumin, paprika and season well with salt & pepper
- Crack the egg in and mix until well combined
Make the sausage rolls:
- Preheat the oven to 180°C and line a baking tray with grease-proof paper
- Cut the puff pastry sheet into 6 rectangles and spread the sausage mixture evenly down the centre of each piece, leaving a gap around the long edges
- Brush these long edges very lightly with milk
- Fold the pastry over the filling so the milky edges are together and press down, crimping a little, to stick them together (you can use a fork to do this)
- Transfer the sausage rolls to the baking tray with the join underneath and brush the exposed pastry with the rest of the milk
Cook the sausage rolls:
- Pop the sausage rolls in the oven for 30–35 minutes, but check them halfway and turn tray if need be
- Take them out when they're golden all over and let them cool on a wire rack (store in an airtight container, out of the fridge)
In the morning:
- Simply enjoy the sausage roll on its own or with a crunchy salad
