5thick, good quality, pork sausages(or approx 8 thin sausages, or 250g/8.75 oz sausage meat rolled into sausage shapes)
1egglightly beaten, this will be your egg wash
Instructions
Preheat the oven to 200C/400F (fan). Line a baking tray with parchment or a silicone mat.
Slice the pastry in half lengthways so you have two long lengths.
320 g (11.3 oz) pack ready-rolled puff pastry
Remove the skins from the sausages and unroll the pasty.
5 thick, good quality, pork sausages
Line up half of the sausages along the middle of one of the lengths of pastry. You may need to stretch the sausages slightly to get right to the ends. Repeat with the other length of pastry.
Brush the top length of each of the two pastry pieces with egg wash and roll up the sausages rolls from the bottom. The egg should help the pastry to seal.
Turn the sausage rolls over and press the seams shut using a fork.
Brush the tops with egg wash and cut each length of sausage roll into 10-12 mini sausage rolls.
1 egg
Place the sausage rolls on the baking tray and prick the top of each sausage roll with with the tip of a sharp knife.
Bake in the oven for 18-20 minutes - until the pastry is golden brown.
Take out of the oven and leave to cool slightly. Serve warm or cold.
Video
Notes
Can I make them ahead?Yes, you can make the sausage rolls, then quickly cool, cover and refrigerate. They should keep in the refrigerator for 2 days. If you want to reheat them, place them, uncovered, on a tray in the oven at 180C/350F for 8-10 minutes until piping hot throughout.Can I freeze them?Yes, you can freeze either before baking (so long as you use chilled pastry and not frozen-then-defrosted pastry - it's not recommended to defrost then re-freeze raw pastry) or after baking.Unbaked sausage rolls can be baked from frozen - add an extra 3-5 minutes onto the baking time - bake until piping hot throughout (71C/160F is recommended if you want to check the temperature).If you froze them after baking, then defrost in the refrigerator overnight. Reheat uncovered, on a tray in the oven at 180C/350F for 8-10 minutes until piping hot throughout.Want larger sausage rolls?Make them larger by cutting each roll into 4 so you get 8 large sausage rolls altogether. Cook for an extra 2-4 minute - until piping hot throughout.Nutritional information is approximate and is per sausage roll (based on making 22 mini sausage rolls).