British Sausage Rolls (Printable Version)
Classic British pastries featuring seasoned sausage, cheddar and thyme in flaky puff pastry - perfect for any gathering.
# Ingredients:
01 -
225g sausage meat
02 -
50g mature cheddar cheese, grated
03 -
2 teaspoons fresh thyme leaves
04 -
1 egg, beaten
05 -
350g sheet rolled puff pastry (25x48cm)
06 -
Salt and pepper to taste
07 -
2 tablespoons flour for dusting
# Steps:
01 -
Preheat oven to 200°C (180°C fan/gas 6). Line a baking sheet with parchment paper.
02 -
In a bowl, thoroughly combine sausage meat, grated cheddar cheese, and thyme leaves. Season with salt and pepper.
03 -
Roll out puff pastry on a lightly floured surface to 25x48cm. Cut into 6 equal rectangles, approximately 8x25cm each.
04 -
Divide sausage mixture into 6 equal portions and shape each into a long sausage. Place one portion along the length of each pastry rectangle, leaving a 1cm border.
05 -
Brush the edges of the pastry with beaten egg. Fold the pastry over the filling and press edges to seal. Crimp with a fork to secure.
06 -
For flakier pastry, chill the assembled rolls for 10 minutes in the refrigerator.
07 -
Cut each long roll into 5-6 pieces diagonally to create individual sausage rolls.
08 -
Brush the tops of the sausage rolls with remaining beaten egg for a golden finish.
09 -
Transfer to the prepared baking sheet and bake for 25-30 minutes until golden brown and crispy.
# Notes:
01 -
Can be frozen unbaked for 2-3 months.
02 -
Reheat at 180°C for 10-12 minutes if previously baked.
03 -
Serve with mustard, BBQ sauce, or sweet chili sauce.