Sausage rolls in puff pastry
serves
6
"We recommend thicker sausages with a coarser meat, from a quality butcher. As a rule, never buy sausages from a place that didn’t make them. Find a butcher who is proud of their sausages, and ask what they recommend." - Marcus Papadopoulo & Amina Latypova
This recipe is by Marcus Papadopoulo from Whole Beast Butchery
Ingredients (5)
- 375g frozen puff pastry sheet, just thawed (we used Carême)
- 6 (130g each) thick beef sausages
- 1 egg, lightly beaten
- Nigella seeds, to sprinkle
- Chutney, relish or tomato sauce, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C/200°C fan-forced and line a baking tray with baking paper.
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2.Cut pastry lengthways into long 2.5cm-wide strips and, using hands, gently stretch each piece of pastry to about 60cm in length. Wrap pastry strips around each sausage on a slight angle, slightly overlapping pastry and leaving a little uncovered sausage at both ends.
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3.Place sausage rolls on prepared tray, leaving space between each. Brush pastry with beaten egg and sprinkle with nigella seeds. Place in the freezer for 15-20 minutes, to firm up pastry (see note).
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4.Bake for 35-40 minutes, until sausages are cooked and pastry is golden. Transfer to a wire rack to cool slightly for 15 minutes.
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5.Arrange on a platter and serve with your favourite chutney, relish or tomato sauce.
Recipe Notes
Placing wrapped sausage rolls in the freezer to chill and firm up ensures your pastry will be baked perfectly. The puff pastry layers will crisp, puff and rise slightly, leaving you with light, flaky puff pastry that will hold its shape.
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