Sausage Rolls

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius. Line a baking tray with baking paper to prevent sticking.

   Tip: A hot oven ensures the pastry puffs beautifully while the filling cooks through.

2. 2

   Combine the sausage meat, chopped onion, garlic, sage, breadcrumbs, salt and pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture.

   Tip: Avoid squeezing or kneading too much as this can make the filling dense and tough.

3. 3

   Divide the sausage mixture into two equal portions. Shape each portion into a long log that runs the length of your pastry sheet.

   Tip: Wet your hands slightly to prevent the mixture from sticking as you shape it.

4. 4

   Lay out your puff pastry sheet and place one sausage log down the centre. Brush one edge of the pastry with beaten egg, then roll the pastry over to encase the filling, sealing the edge well.

   Tip: The egg wash helps seal the pastry and creates a golden, shiny finish when baked.

5. 5

   Cut the sealed roll into 8 equal pieces using a sharp knife. Place each piece seam side down on your prepared baking tray, spacing them slightly apart.

   Tip: A serrated knife works well for cutting through the pastry without squashing it.

6. 6

   Brush the tops of each roll with remaining beaten egg and place the tray in your preheated oven.

   Tip: This egg wash gives them that lovely golden brown colour and crispy exterior.

7. 7

   Bake for 25 to 30 minutes until the pastry is deep golden brown and the filling is cooked through.

   Tip: The rolls are ready when they sound hollow when tapped and the pastry has risen significantly.

8. 8

   Remove from the oven and allow to cool on the tray for 5 minutes before serving warm or at room temperature.

   Tip: They continue cooking slightly as they cool, so don't leave them too long or they'll dry out.