Sausage rolls

Sausage rolls

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
24
Photographer
Patricia Niven

MRS: Who doesn’t love a sausage roll? These ones are especially good and have the added advantage of sneaking some vegetables into the lunchbox, though you can always leave out the carrot if you prefer. Our number one freezer essential is puff pastry sheets, so they are always on hand. Make sure you get the good stuff made with butter.

Ingredients

Quantity Ingredient
500g free-range minced (ground) pork
1 carrot, grated
1 teaspoon, ground cumin
1 teaspoon, dried oregano
pinch salt flakes
pinch freshly ground black pepper
1 free-range egg, beaten
2 frozen butter puff pastry sheets, thawed
50g melted unsalted butter
2 teaspoons sesame seeds (optional)

Method

  1. Preheat the oven to 180°C and line two baking trays with baking paper.

    Add the pork, carrot, cumin, oregano, salt and pepper to a bowl. Use your hands to mix everything together well, then add the egg and mix again.

    Lay the puff pastry sheets out onto a clean work surface and slice them in half lengthways to form four equal-sized rectangles. You will be making four long rolls, so divide the mince into four parts and work on each roll separately. Transfer one part of the mince to a pastry rectangle and squish with your hands to form a long roll the length of the long edge of the pastry sheet.

    Brush the uncovered pastry with melted butter then roll it up tightly to enclose the filling. Repeat with the rest of the minced pork mix and the other three pastry rectangles. Brush all over the outside of the pastry rolls with a little more melted butter and sprinkle with sesame seeds, if using. Slice each roll into six pieces.

    Arrange the sausage rolls on the prepared baking tray and bake for 30 minutes, until the pastry is golden and flaky and the meat is cooked through. Leave to cool on wire racks before packing up into lunchboxes (extras can be stored in the fridge for up to 2 days).
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