Sausage Roll
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Seasoned pork sausage meat, mixed with finely chopped onion, breadcrumbs and Dijon mustard, is rolled up in puff pastry for this British bakery snack.
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The meat is mixed briefly by hand so it stays tender, and shallow cuts across the top of each piece let steam escape as it bakes.
Ingredients
Instructions
- 1
Preheat the oven fully to 200C and line a baking tray with parchment.
Finely mince the 1/2 onion, keeping the pieces small and dry so they blend into the sausage meat without making the pastry soggy.
- 2
Put the 350 g sausage meat in a bowl with the onion, 2 tablespoons breadcrumbs, 1 teaspoon Dijon mustard, and black pepper.
Mix briefly by hand just until even, avoiding overworking the meat so the filling stays tender.
- 3
Unroll or spread the 300 g puff pastry while it is still cool but flexible enough to fold.
If it becomes sticky or too soft, chill it for about 5 minutes so it does not tear during rolling.
- 4
Shape the filling into a long log along the pastry, leaving enough edge to seal.
Roll firmly while pressing out air pockets, then place the seam underneath and pinch the ends lightly so the roll stays closed.
- 5
Cut the roll into serving lengths with a sharp knife, using clean downward cuts.
Score the top of each piece shallowly so steam can escape, then beat the egg and brush it evenly over the pastry.
- 6
Bake in the preheated oven for 20 to 25 minutes, until the pastry is deeply golden, puffed, and crisp at the edges.
Rest for 5 minutes before serving so the filling settles and the base stays crisp.
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