How To Make Puff Pastry Sausage Rolls
An award-winning way to impress your guests at any party is to make the humble but oh so very tasty home-made puff pastry sausage rolls.
This delicious favourite finger food can be easily frozen in batches and can be cooked from frozen for any unexpected occasions.
Let me show you how to make puff pastry sausage rolls, I know you will be pleasantly surprised.
A bowl, a piping bag*, a wooden spoon, baking tray, pastry brush, and a cup
*Disposable piping bags can be purchased in any Dollar mart / Euro store/ Pound saving shop. Remember to wash any excess food from them before disposing of.
1 x pack of puff pastry rolled sheet, (can be purchased from the fridge area in your local supermarket)
1 x egg
Splash of milk
600g x good quality Pork sausage meat*
1 x onion, finely chopped
1 x red apple finely chopped
1 tbsp mixed herbs
3 tbsp of Tomato puree
*works equally well with other spicy sausages like chorizo or even minced Chicken or Turkey. Adding black pudding to this pork sausage is also a nice alternative.
Remove puff pastry roll from its packaging and leave in room temp.
In a bowl add the sausage meat, a pinch of salt and pepper, mixed herbs, chopped onion & apple mixing to combine all ingredients.
Separately crack the egg into the cup and add the milk, stirring until the yolk is blended with milk.
Unroll the puff pastry but leave it on its parchment sheet and transfer to the baking tray.
Fill the piping bag with the sausage mix, and then cut the end at the V.
Hold the bag tight at the large opening and gently push the sausage mix through the small hole down the length of the rolled-out pastry sheet in a straight line from top to bottom.
Using your pastry brush dip it into the egg and brush along both sides of the sausage meat mix laid out on the pastry.
Fold over the smaller side of the pastry sheet to cover the meat, and gently roll to seal and cut straight down.
Repeat this process until all the pastry and sausage meat has been used.
Cut the rolls into bite-size pieces and spread them out onto the baking sheet. I tend to get approx. 24 pieces from each batch.
Finally, with the remaining egg, brush over each roll which gives a nice golden colour when baked.
Cooking Times and Temperature
Preheat oven 400° F / 200°C and Gas Mark 6
Place the baking tray in the centre of the oven for 20/25 minutes until the pastry is golden brown and cooked through.
Allow to stand for 5-10 minutes before serving.
Lovely to eat with some red onion marmalade or sweet chilli or works as a wonderful accompaniment to other party food.