Sausage rolls with Rough Puff pastry.

Watch me make them on You Tube

This pastry has a crunch but less butter than the more complicated full puff pastry – and the onions add real depth of flavour.

Imperial Metric Ingredient
    Rough Puff pastry (as for mince pies)
    Good quality sausage meat
1 teaspoon   Olive oil
1   Onion
1 dessert spoon   Fresh chopped herbs such as rosemary
1 dessert spoon   Balsamic vinegar
    Salt and pepper
1   Egg (beaten)

Heat the oil in a frying pan over a medium heat and sweat the skinned and finely chopped onion and the herbs until the onion is softened.

Add the balsamic vinegar to the pan and continue cooking gently until there is no liquid remaining.

Remove onion mixture and chill in the fridge.

Roll out the pastry and cut in to long rectangles.

Place a layer of the onion mixture along the middle of the rectangle from one end to the other.

Season the sausage meat and form in to a long sausage shape and place on top of the onion.

Dampen one long side of the rectangle and roll up in to a long sausage.

Chill in the fridge for about 20 minutes.

Heat oven to Gas Mark 7 (425 Fahrenheit; 220 Celsius).

Remove long rolls from the fridge and cut in to the desired length before brushing with beaten egg and placing on baking tray.

Cook for 20 minutes.

My tips:

The amount of pastry and sausage meat will depend on the size and number of rolls you want.

Be bold when seasoning the sausage meat to balance the sweetness of the onion mixture.

This cooking time is based on small cocktail type sausage rolls but, if you want more of a handful, cook for a further 10 minutes at Gas Mark 5 xx to ensure that all the meat is cooked.


Penny Melville-Brown OBE

Disability Dynamics ltd

Helping disabled people to work since 2000


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