Sausage rolls are a must for every picnic spread, whether you’re enjoying them on a blanket outdoors or simply doing “picky bits” at home. They’re great on their own or dunked in your favourite dips; think creamy hummus, fresh tzatziki or with a side of coleslaw.
The flaky pastry and seasoned meaty filling make for a delicious savoury treat. You can sneak plenty of veggies into the mixture if you wish. Mary Berry’s version tantalises with a mix of cheese and thyme for an irresistible twist on the pork-based classic. They require just a handful of ingredients and are nothing short of scrumptious. Plus, they have the added bonus of being freezer-friendly.
Method
Begin by combining the sausage meat, grated cheddar and fresh thyme in a mixing bowl, then season generously with salt and pepper.
Combine the ingredients with a fork before rolling out the puff pastry into a thin rectangle approximately 25 x 48cm.
Glaze the pastry with the beaten egg, then slice it widthways into six strips measuring around 8 x 25cm each.
Divide the seasoned sausage mixture into six equal portions, shape them into sausages and place them down one side of each pastry strip, leaving a margin for sealing.
Wash the beaten egg along both longer edges. Fold the pastry over the filling lengthways and firmly press the edges together to seal.
Neatly trim any excess pastry, then use a fork to crimp the sealed edges. Place the long rolls in the fridge to chill for 10 minutes, then cut them into five or six individual portions.
Arrange on baking trays and cook in a preheated oven for 12 to 15 minutes or until they turn golden brown and are fully cooked through.
