With delicate pastry and a meaty centre, sausage rolls are perfect for gatherings and picnics. What’s more, they’re super versatile, and you can even hide veggies in them. Mary’s recipe contains cheese and thyme for a delicious flavour.
The recipe notes read: “Mary’s homemade sausage rolls will always be the first to go at a party.” They contain few ingredients and are super delicious. What’s more, they can also be frozen.
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 200C/180C Fan and line two baking trays with baking paper.
Place the sausage meat, cheese and thyme in a bowl, seasoning it to taste with salt and pepper.
Mash together with af 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 five or six pieces, placing them on the baking trays.
Bake the meat rolls for 12 to 15 minutes, or until golden brown and cooked through.