Homemade sausage rolls make a great party snack for Christmas time and they are a quick and easy thing to cook with children because they are messy (!) and the hard work is all in the construction!
INGREDIENTS
1 packet of ready-made puff pastry (either fresh or frozen). We use ready-rolled puff pastry as it is EVEN easier to use!
1 packet of pork sausage meat (fresh or frozen, it normally comes in a great big sausage shape but at this time of year you may find it in flat packs alongside the sausages in your supermarket).
1 egg, beaten
METHOD
INGREDIENTS
1 packet of ready-made puff pastry (either fresh or frozen). We use ready-rolled puff pastry as it is EVEN easier to use!
1 packet of pork sausage meat (fresh or frozen, it normally comes in a great big sausage shape but at this time of year you may find it in flat packs alongside the sausages in your supermarket).
1 egg, beaten
METHOD
- Preheat the oven to the temperature indicated on the packet of puff pastry that you are using (about 200 degrees in a fan-assisted oven).
- Lay out (or roll out, if needed) the puff pastry onto a floured surface. If it isn't quite square then trim it to make it rectangular.
- Split the sausage meat into two and then squidge one half of it into a long line about 1/4 of the way DOWN the pastry.
- Do the same thing with the other half of the sausage meat about a quarter of the way UP the pastry
- Now slice the pastry along the half-way point so that you effectively have two matching pieces with meat along the middle.
- Using a brush, paint a line of egg along one of the long edges on both pieces of the pastry.
- Roll over the non-egg side of the pastry on top of the sausage meat and press down very lightly.
- Now roll over the eggy side and press it down onto the pastry, using the egg to glue it.
- When you have done this for both rolls, turn them over so that the smooth side of the roll is facing the top. Cut the sausage roll with a sharp knife into the size of rolls that you want. I tend to find that about 1.5 inches works well.
- Pierce the top of each little sausage roll with a knife or snip with a pair of scissors to allow the steam from the meat to escape.
- Brush the rest of the egg over each of the sausage rolls to give them a nice shine when they cook.
- Put the sausage rolls onto two baking trays (that have been lined with greaseproof paper. Put them into the oven and bake according to the instructions on the puff pastry. This will be for about 18-20 minutes until golden and the meat at each end of the pastry has started to colour or crisp.
- Allow to cool on a cooling rack before serving either hot or cold.
