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Sausage rolls

Prep time less than 30 mins
Cook time less than 30 mins
Makes 6 large rolls
by Paul Hollywood

From Paul Hollywood's Pies & Puds
Sausagemeat mixed with thyme leaves and pickle makes a wonderful filling for sausage rolls. Great for a picnic.

Method


  1. Preheat the oven to 200C/400F/Gas 6

  2. Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles.

  3. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape.

  4. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.

  5. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through.

Ingredients

  • 400g/14oz puff pastry or rough puff pastry

For the filling

  • 450g/1lb sausagemeat
  • salt and white pepper
  • 1 tbsp thyme leaves
  • 60g/2¼oz pickle, such as Branstons pickle
  • 1 free-range egg, lightly beaten

Shopping List

Sausage rolls

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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