Sausage rolls – Make your own to delight friends and family
These homemade sausage rolls are always a hit. The secret is using a quality lean beef mince. Serve them for afternoon tea, at a cocktail party or put them in lunch boxes or a picnic – so easy to put together and so versatile and popular.
Makes approx 24
750g beef mince
1 large onion, finely chopped
1 teaspoon mixed dried herbs or one tablespoon fresh
4 slices bread
1xpacket of 2-3 quality puff pastry sheets 30cm square, at room temperature
1 egg yolk mixed with 1 tablespoon cold water to brush pastry
Tomato sauce, optional to serve
- Put the beef mince, finely chopped onion and herbs into a mixing bowl.
- Cut crusts from bread and put into separate bowl. Pour over enough warm water, just to cover. Stand 5 minutes.
- Drain water from bread. Squeeze bread gently to extract water.
- Add bread to mince mixture. Mix well. Bread absorbs any excess fat and helps to prevent meat shrinkage inside pastry during cooking.
- Cut each sheet of puff pastry in half. Put meat in piping bag without nozzle or use a plastic bag with end cut off.
- Pipe meat mixture down one side of halved puff pastry sheets. Turn edge of pastry over filling then turn again so that filling is enclosed completely and pastry join is on underside.
- Place pastry with meat filling on a baking tray. Flatten slightly with back of a large knife. Brush with egg wash of 1 egg yolk mixed with 1 tablespoon cold water.
- Cut rolls into 5cm pieces, separating slightly.
- Pre-heat the oven to 250C (475°F). Bake 10 minutes.
- Reduce heat to 180C (350°F). Bake a further 15 minutes.
- Remove from oven and rest 10 minutes before serving with tomato sauce.