Quick Sausage Rolls

Bored of giving the kids the same old sandwiches in their packed-lunches?  In need of some quick and easy but tasty picnic snacks? Or, maybe, you just fancy indulging in a little nostalgic comfort food?  Whatever the reason, and who needs a reason anyway, these quick sausage rolls will satisfy your little savoury pastry craving –  and only take 30 minutes from start to finish!

I love making my own pastry and I do think it’s a dying art, but nevertheless, sometimes we just don’t have the time or the inclination.  You can buy ready rolled too which is even better!

For these quick and easy sausage rolls I used 1 roll of  bought, pre-rolled puff pastry (jusrol), 1 pack of sausage meat and 1 egg. The sausage meat is usually in the freezer aisle section.  If you cannot find any packs of sausage meat then you can use sausages instead and just take the skins off.  You should be able to find all ingredients quite easily, they are readily available in Hong Kong.

Dust your work surface with a little flower and lay out your pastry.  Line a baking tray with some grease proof paper (I used the greaseproof paper the pastry came wrapped in to line my tray).

Cut the pastry sheet in half, so you have two long strips of pastry.  Take half the sausage meat and squeeze to form a long sausage shape all the way down the middle of one of your pastry strips. Repeat with the remaining sausage meat down the second strip of pastry.

Mix a little milk with the beaten egg.  Brush a little of the egg mix along one of the long edges of both pastry strips.

Bring the long non-egg washed side of pastry over to meet the egg washed side, pinch the pastry down with your thumb or finger to seal.

With a sharp knife cut the even sized rolls. You should get at least four from each strip, therefore a total of eight decent sized sausage rolls, which I think make good packed lunch sized rolls.  Otherwise if it’s for a party or picnic then I’d go smaller to yield sixteen mini sausage rolls.

Once you’ve cut your sausage rolls into the ideal size for your purpose, make a couple of slits along the top with a pair of scissors and place them onto the baking tray lined with lightly greased baking parchment.

Brush the sausage rolls with the remaining egg to wash and bake in the oven for 20-25minutes at 180C, or until golden brown.

If you can, let the sausage rolls cool slightly before consuming!

Perfect for packed lunches or picnics, and any that won’t get consumed on the day of baking can be zip locked and frozen.

If you try this recipe, let me know what you think! Leave a comment, rate the recipe, and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!

gx

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

Quick Sausage Rolls

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Quick Sausage Rolls

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

These quick sausage rolls will satisfy any savoury pastry cravings you have - and only take 30 minutes from start to finish!

Course: Snack

Cuisine: British

Servings: 8

Author: Gillian Thompson

Ingredients

• 454 g of sausage meat I used Broad Oak farm sausage meat, 1 pack
• 160 g puff pastry I used Just Rol, 1 roll from a pack of ready rolled puff pastry
• 1 egg

Instructions

1. Dust your work surface with a little flower and lay out your pastry.
2. Line a baking tray with some grease proof paper (I used the greaseproof paper the pastry came wrapped in to line my tray).
3. Cut the pastry sheet in half, so you have two long strips of pastry.
4. Take half the sausage meat and squeeze to form a long sausage shape all the way down the middle of one of your pastry strips.
5. Repeat with the remaining sausage meat down the second strip of pastry.
6. Mix a little milk with the beaten egg and brush a little of the egg mix along one of the long edges of both pastry strips.
7. Bring the long non-egg washed side of pastry over to meet the egg washed side, pinch the pastry down with your thumb or finger to seal.
8. With a sharp knife cut even sized rolls. You should get at least four from each strip.
9. Once you've cut your sausage rolls into the ideal size for your purpose, make a couple of slits along the top with a pair of scissors and place them onto the baking tray lined with lightly greased baking parchment.
10. Brush the sausage rolls with the remaining egg to wash and bake in the oven for 20-25minutes at 180C, or until golden brown.
11. Let the sausage rolls cool slightly before consuming!

Recipe Notes

Perfect for packed lunches or picnics, and any that won't get consumed that day just zip lock and freeze.