Snacks
British
BritishSausage Rolls
Flaky pastry wrapped around seasoned sausage meat, at three levels. Basic uses ready-rolled pastry and sausages; Ultimate builds a pork-and-fennel filling in all-butter puff with an egg glaze.
Nut-free
Better version
Good butcher's sausage meat boosted with apple, sage and mustard.
Per serving£1.15
Total cost£4.60
Time48 min
Ingredients for 4
- 320 g ready-rolled puff pastry
- 400 g butcher's pork sausage meat
- 1 small apple , grated
- 1 tbsp fresh sage , chopped
- 1 tsp wholegrain mustard
- 1 shallot , finely diced and softened
- 1 egg , beaten, to glaze
- ½ tsp salt
Method
- Heat the oven to 200C fan and line a tray with baking paper.
- Mix the sausage meat with the grated apple, sage, mustard, softened shallot and salt.
- Unroll the pastry, halve lengthways and pipe or spoon the filling along each strip.
- Roll the pastry over, seal the seam underneath and cut into individual rolls.
- Brush with egg, snip a couple of vents in each, and bake for 25-28 minutes until deep golden.
- Cool for 5 minutes before serving.
Equipment
- baking tray
- baking paper
- frying pan
- mixing bowl
The three ways, side by side
Budget
Cheap sausages squeezed from their skins into ready-rolled pastry.
Better
Good butcher's sausage meat boosted with apple, sage and mustard.
Ultimate
A coarse pork shoulder and fennel filling wrapped in all-butter puff with a double egg glaze and fennel seeds.
