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
Ultimate version
A coarse pork shoulder and fennel filling wrapped in all-butter puff with a double egg glaze and fennel seeds.
Per serving£2.23
Total cost£8.90
Time1 hr 7 min
Ingredients for 4
- Pastry
- 320 g all-butter puff pastry block , rolled to 3mm
- Filling
- 350 g pork shoulder mince , coarse, 20% fat
- 80 g smoked pancetta , finely chopped
- 1 tsp fennel seeds , toasted and crushed
- 1 tbsp fresh thyme , leaves picked
- 2 cloves garlic , crushed
- 40 g panko breadcrumbs
- ¾ tsp flaky sea salt
- To finish
- 2 egg yolks , beaten with a splash of milk, to glaze
- 1 tsp fennel seeds , to scatter
Method
- Mix the pork mince, pancetta, crushed fennel, thyme, garlic, panko and salt; chill for 20 minutes to firm up.
- Heat the oven to 200C fan and line a tray with baking paper.
- Roll the puff pastry to a neat rectangle, cut in half lengthways and pipe the filling into a tight log along each.
- Brush one edge with egg, roll up so the seam sits underneath, and press gently to seal.
- Chill the logs for 10 minutes, then cut into rolls, glaze twice with the yolk wash and scatter with fennel seeds.
- Score each roll diagonally and bake for 28-32 minutes until the pastry is dark gold and crisp through.
- Rest for 10 minutes so the filling sets before serving.
Equipment
- baking tray
- baking paper
- rolling pin
- piping bag
- 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.
