Homemade Sausage Rolls (Print Version)
# Ingredients:
→ Filling
01 -
500 g ground pork (swap with ground chicken, beef, or lamb if you want)
02 -
1 tsp fresh crushed garlic
03 -
1 tbsp Worcestershire sauce
04 -
1 tbsp tomato sauce
05 -
¾ cup panko crumbs
06 -
1 egg, beaten (keep 1 tbsp aside for brushing pastry)
07 -
1 tsp flaky sea salt
08 -
1 tsp fennel seeds
→ Pastry
09 -
2 sheets defrosted puff pastry
10 -
½ tsp white sesame seeds (if you like)
11 -
½ tsp black sesame seeds (if you like)
12 -
½ tsp flaky sea salt
13 -
1 tsp fennel seeds (if you like)
14 -
Tomato sauce or chutney for dipping
# Instructions:
01 -
Get your oven hot at 200°C (400°F) for all oven types.
02 -
Mix all filling stuff together in a big bowl with your hands. Don't forget to save 1 tbsp of beaten egg for later. Split the mix into four equal chunks.
03 -
Slice the defrosted puff pastry sheets in half down the middle to make four pieces.
04 -
Put one chunk of filling on each pastry piece and shape it into a long sausage down the middle.
05 -
Fold the pastry over and roll it up so the join sits at the bottom. Then cut each long roll into six smaller bits.
06 -
Lay your rolls join-side down on a paper-lined baking tray. Brush them with your saved egg and sprinkle with seeds, salt, and fennel if you want them.
07 -
Cook for 20–25 minutes until they're golden brown. If you're using more than one tray, switch them around halfway.
08 -
Enjoy them hot with some tomato sauce or chutney on the side.
# Notes:
01 -
You can keep uncooked rolls in the fridge for a day or freeze them for up to 2 months. Let frozen ones thaw overnight or cook them straight from frozen for an extra 15 minutes.
02 -
You can keep leftover rolls in the fridge for 3 days. They're good cold or warmed up, but microwaving will make the pastry a bit soft.
03 -
For juicier rolls, throw in 2/3 cup (170 g) of finely grated onion, carrot, or zucchini to your meat mix.