Sausage Rolls

Occasionally I step out of my lane into savoury, though I doubt Greggs will be quaking with their 2.5 million sales a week. These freshly made sausage rolls with puff pastry and artisanal fillings make for a more delicious treat than mass produced and packaged versions. 

The humble sausage roll is linked to British cuisine and dates back to 13th century Cornwall where wives would make these for the tin miners and their young working children, with their initials etched in the pastry. But the wrapping of meat and foodstuffs into dough goes back to the classical Greek and Roman eras.

Sausage Rolls

Ingredients:450g sausage meat1 sheet ready rolled puff pastry1 apple1 small onion1 clove of garlicSalt & pepperEgg wash

Method:Preheat oven to 180c (fan). Line a baking tray with parchment paper.

Chop up a small onion and a clove of garlic and fry until slightly browned. Peel and grate an apple. In a large bowl empty in the sausage meat, then add the apple, onion & garlic, salt and pepper, and mix everything together.

Unroll the puff pastry sheet onto a lightly floured work surface. Roll the sausage meat mixture into a long sausage and place along the pastry rectangle about 6cm from one edge. Fold the pastry over the sausage meat making sure you keep it tight. You may not need all the pastry so cut away an inch if necessary. Press the edges tightly together to seal, then using a fork lightly press the dough down along the sealed edge.

Cut into desired sizes, Place on the baking tray leaving space between each. Brush with the egg wash and then make a couple of diagonal scores over the top of each roll.

Bake for appx 25 mins, until the pastry is golden and puffed and the sausage meat is cooked through.

Take out the oven and allow to cool on a wire rack.

Enjoy.