Sausage rolls are essential for every picnic spread, whether you’re savouring them on a blanket outdoors or simply enjoying “picky bits” at home. They’re brilliant on their own or dipped in your favourite accompaniments; consider creamy hummus, fresh tzatziki or alongside coleslaw.
The crispy pastry and seasoned meaty centre create a delectable savoury snack. You can incorporate plenty of vegetables into the mixture if desired. Mary Berry’s recipe tempts with a blend of cheese and thyme for an irresistible take on the pork-based favourite. They need just a few ingredients and are absolutely delicious. Additionally, they boast the advantage of being freezer-friendly.
Ingredients
- 225g pork sausage meat
- 50g mature cheddar, finely grated
- Two teaspoons of freshly chopped thyme leaves
- 320g ready-rolled puff pastry
- One free-range egg, thoroughly beaten
Method
Start by mixing the sausage meat, grated cheddar and fresh thyme in a bowl, then season well with salt and pepper.
Blend the ingredients with a fork before rolling the puff pastry into a thin rectangle roughly 25 x 48cm.
Brush the pastry with the beaten egg, then cut it widthways into six strips measuring about 8 x 25cm each.
Split the seasoned sausage mixture into six equal parts, form them into sausages and position them along one side of each pastry strip, leaving space for sealing.
Apply the beaten egg along both longer edges. Fold the pastry over the filling lengthways and press the edges together firmly to seal.
Trim any surplus pastry neatly, then use a fork to crimp the sealed edges. Chill the long rolls in the fridge for 10 minutes, then slice them into five or six individual portions.
Position them on baking trays and bake in a preheated oven for 12 to 15 minutes or until they become golden brown and are thoroughly cooked.
