Classic Sausage Rolls

Ingredients

• pork sausage meat (20% fat) — 400g
• ready-rolled puff pastry — 375g
• egg (beaten) — 1 large
• dried sage — 1 tsp
• plain flour — 1 tbsp
• sea salt — 0.5 tsp
• black pepper — 0.5 tsp

Method

1. 1

   Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with parchment paper.

2. 2

   In a mixing bowl, combine the pork sausage meat, dried sage, salt, and pepper until well incorporated.

3. 3

   Dust a clean surface with a little plain flour and unroll the puff pastry.

4. 4

   Shape the sausage meat into a long cylinder along the length of the pastry, leaving a 2cm border on one edge.

5. 5

   Brush the border with the beaten egg, then roll the pastry over the meat to create a tight cylinder, pressing the seam to seal.

6. 6

   Cut the long roll into 8 equal pieces and place them on the prepared baking tray with the seam side down.

7. 7

   Brush the tops of each roll with the remaining egg for a golden finish.

8. 8

   Bake for 20-25 minutes or until the pastry is puffed and golden brown and the meat is cooked through.