With delicate puff pastry and a cheesy, meaty centre, Mary Berry’s sausage rolls are perfect for gatherings and picnics. They’re super versatile, and you can even hide veggies in them, perfect for children. Mary has shared a plethora of recipes over the years, but this one is perfect for all the family and has a delicious cheese and thyme flavour which complements each other perfectly.
The recipe notes said: “Mary’s homemade sausage rolls will always be the first to go at a party.” They contain a few ingredients and can be frozen if you have any leftovers. I changed one thing about the chef’s recipe, and it made them more delicious and crispy.
Ingredients:
- 225g pork sausage meat
- 50g mature cheddar, grated
- Two teaspoons of chopped thyme leaves
- 320g puff pastry packet
- One free-range egg, beaten
Method:
Preheat the oven to 200°C/180°C Fan and line two baking trays with parchment paper.
Place sausage meat, cheese and thyme in a bowl, seasoning it to taste with some salt and pepper.
Mash together with a fork until combined, and then roll out the pastry so it’s thin and around 25x48cm in size.
Brush the pastry with the beaten egg and then similarly cut it widthways into six strips, each around 8x25cm.
Divide the sausage mixture into six even-sized portions and then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a border along that edge.
Brush both long edges with the beaten egg and then fold them in half lengthways and press the long edges together to seal.
Trim the edges and then crimp with a fork. Chill for 10 minutes and cut them into small rolls, placing them on the baking tray.
Mary recommends baking the rolls for just 12 to 15 minutes, or until golden brown and cooked through.
I checked my sausage rolls after 13 minutes and they were not done, so I let them cook for another five. After five minutes, they were still pale and uncooked, so I let them cook for another five.
After another five minutes, they were still not golden-brown and cooked through, so I let them cook for another five, bringing the total cooking time to 28 minutes.
I have an oven thermometer, so I know it’s the correct temperature, and I baked them on the middle shelf of my oven.
It’s worth keeping an eye on them if you decide to try them, as baking times could differ, mine by a further 15 minutes.
This ensured they were cooked through, golden and crispy on the outside.