Few things disappear faster from a party table than a tray of warm sausage rolls — crisp, buttery pastry wrapped around well-seasoned sausage meat. Simple to make and always a crowd-pleaser.
Ingredients
- 500 g sausage meat (or sausages, skins removed)
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper, to taste
Instructions
- Mix the sausage meat with the onion, thyme, salt and pepper.
- Roll out the puff pastry and shape the sausage mixture into a log along one edge.
- Roll the pastry around the filling to enclose it, sealing the edge with a little beaten egg.
- Cut into individual rolls and brush the tops with beaten egg.
- Bake at 200°C (400°F) for 20-25 minutes until golden and crisp.
Best served warm, though they’re just as delicious at room temperature the next day.
