What could be better than a warm home baked sausage roll?
At this time of year in our Cookery School our Chef Iain would be baking lots of festive handmade treats. One of our favourite things to make at home over the Christmas period is sausage rolls, apart from being delicious, they are so simple and fun to make.
Sausage rolls and chutney make a great party food whether you serve them hot or cold, or as a delicious light supper in itself! So, roll out the rolls this Christmas!
Preheat your oven to 200°c and place the sausage meat into a large bowl
Flavour the meat with your chosen ingredients
Then, make a small patty of the mixture. Fry it off and then taste to ensure that it is correctly seasoned and tastes as you want it to taste
Next, slice your puff pastry sheet down the middle and divide your mixture into two
Form the meat into even ‘sausage’ shapes. These should be placed along the bottom edge of your pastry allowing for 1 inch of clear pastry at either end for sealing
Brush the pastry all over with egg wash before rolling the pastry over the meat
When the meat is fully encased, trim away the excess pastry and ensure that the ‘seam’ that has just been created is on the bottom
Seal the ends off by pressing the pastry together then crimp with a fork
Trim any excess and transfer to a baking tray lined with greaseproof paper
Gently score the surface of the pastry, being sure not to slice all the way through to the meat
Bake until the pastry is perfectly golden and puffed before transferring to a cooling wire
Allow to cool for 5-10 minutes before serving – yum!
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