I always make sausage rolls on Christmas Eve, it has become a family tradition. This year my 9 year old helped me make them. He loved getting his hands stuck into the sausage meat.
They are best served immediately after making them but can be reheated in the oven or microwave.
You can also make them and freeze before baking. They can then be baked from frozen – just add an extra 10 minutes to the baking time.
- 1 sheet puff pastry
- 400 g sausage meat
- 1 clove garlic
- 1 tsp mixed herbs
- 1 egg
- Preheat your oven to 180 C, 350 F or Gas Mark 4
- Take your sheet of puff pastry and roll it to make it a little bit bigger. You will need a little flour on your rolling surface to prevent it sticking. Don't use too much flour.
- Cut the pastry in half lengthways
- Take the sausage meat and add 1 crushed clove garlic and 1 tsp of mixed herbs and mix together
- Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
- Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure.
- Cut into about 10 sausage rolls (about 2.5 cm thick) and place on a baking tray
- Cut 2 thin slashes on top of each sausage roll and then glaze with beaten egg
- Bake for about 25 minutes until the sausage meat is cooked and the pastry has puffed up and is golden