Mary Berry Sausage Rolls Recipe
I first made this on a cold Sunday afternoon. My pastry kept sticking to the counter. Bit of a disaster, honestly.
Equipment
- Baking tray
- Rolling Pin
- Sharp Knife
- Pastry Brush
- Mixing Bowl
- Fork
- Baking Paper
Ingredients
- 500 g Puff Pastry
- 500 g Sausage Meat
- 1 medium Onion
- 2 cloves Garlic
- 2 tbsp Fresh Parsley
- 1 tsp Dried Mixed Herbs
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 Egg
- 1 tsp Dijon Mustard
Instructions
- Step 1: Make the Filling
Add the sausage meat, chopped onion, garlic, and parsley to the bowl. Mix in the herbs, salt, pepper, and Dijon mustard. Combine everything well with your hands. - Step 2: Roll Out the Pastry
Lightly flour your clean work surface before you start. Roll the puff pastry into one long rectangle. Keep it around 3mm thick throughout. - Step 3: Spread on the Filling
Lay the sausage mixture in a long, even strip down the middle. Leave a 2cm border on each side of the pastry. Keep the filling flat and even. - Step 4: Fold and Seal
Fold the pastry over the filling firmly. Press the edge down, then crimp it closed with the fork. Check there are no gaps left open. - Step 5: Cut Into Rolls
Slice the long log into equal individual pieces. Aim for 8 to 10 portions. Place each one on your lined baking tray. - Step 6: Egg Wash and Bake
Brush the beaten egg over each roll using the pastry brush. Score the tops lightly with your knife for steam. Bake at 200°C for 20 to 25 minutes.
Notes
➜ Always keep the puff pastry cold until you are ready to use it.
➜ Don't overfill the rolls or they will burst open during baking.
➜ Score the tops so steam can escape and pastry stays crisp.
➜ Chill assembled rolls for 15 minutes before baking for better results.
➜ Line your baking tray well to prevent any sticking underneath.