Sausage Rolls

🔥 Prep

• Unfold the 1 sheet of puff pastry on a lightly floured surface; if frozen, thaw according to package instructions (usually 20 minutes at room temperature).
• Place the 400 g of sausage meat in a bowl and keep it ready for shaping.
• Beat the 1 egg in a small dish to prepare an egg wash for glazing.

🔥 Cook

• 1. On the floured surface, roll the puff pastry sheet into a rectangle roughly 30 × 20 cm.
• 2. Divide the 400 g sausage meat into two equal portions (≈200 g each) and shape each into a log the length of the pastry.
• 3. Lay a sausage log at one edge of the pastry, then fold the pastry over the meat and seal the seam with a little water or egg wash.
• 4. Using a sharp knife, slice the sealed roll into 2‑cm thick pieces to create bite‑sized sausage rolls.
• 5. Arrange the pieces on a baking sheet lined with parchment paper, leaving a small gap between each.
• 6. Brush the tops of each piece with the beaten egg wash for a golden finish.
• 7. Bake in a pre‑heated oven at 200°C (390°F) for 12‑15 minutes, or until the pastry is puffed and golden brown.
• 8. Remove from the oven and let the rolls cool 2 minutes on the tray before transferring to a wire rack.

🔥 Serve

• Serve the sausage rolls warm, optionally with a side of Dijon mustard, tomato ketchup, or brown sauce.
• Pair with a crisp green salad or steamed vegetables for a balanced snack.
• Enjoy with a cup of tea or coffee for a classic English treat.