- 1 sheet of puff pastry (ain’t no one got time to make that!)
- 250g good quality sausage meat
- 3 fresh sage leaves
- A good handful of parsley
- 1 tbsp finely chopped onion
- 1 small egg, beaten
Roll your puff pastry sheet out and then arrange your sausage meat along the short side of the pastry, about 5cm in, in a sausage shape.
Fold the pastry over the sausage meat and push it down gently to seal.
Cut the pastry about 2cm after the sausage meat ends. Using the back of a fork, press down on the pastry to seal it.
You can make your sausage rolls as large or as small as you like, but as we were making little taster rolls for dad’s office, we made ours quite small.
Pop them on a baking sheet and using a sharp knife score them twice across the top.
Then brush them with the beaten egg.
Leave them to rest in the fridge for a couple of hours before baking them. Handy tip: you can freeze them at this point so that the next time the British weather decides to be delightful and surprise us, you’ve got sausage rolls ready to be baked for any picnics that crop up.
Once they’ve rested, bake them for between 35-40 minutes until golden brown on the top.
Simple and frankly deeelicious – and you know exactly what’s in them.
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