Easy mini sausage rolls
There's nothing better than homemade sausage rolls - and this recipe is really easy. You'll never look back
Ingredients
- 320 g pack ready-rolled puff pastry
- 6 thick good quality, pork sausages
- 1 egg beaten
- 1 tablespoon mixed herbs
- 1 tablespoon Dijon mustard or ketchup
Instructions
- Preheat the oven to 180c.
- Slice the pastry in half lengthways so you have two long lengths.
- Remove the skins from the sausages. You do this by using a sharp knife and slicing just the top layer of the sausage. They should come away easily.
- Using a brush or the back of a spoon, spread the middle of each pastry strip with some Dijon mustard.
- Line up half of the sausages along the middle of one of pastry strips. If they don't stretch across the length of the pastry, you can gently stretch the meat.
- Repeat with the other length of pastry.
- Sprinkle some mixed herbs over the sausage meat.
- Brush the top length of each of the two pastry strips with egg wash and roll up the sausage rolls from the bottom of the strip.
- Turn the sausage rolls over and seal the seams with a fork.
- Brush the tops with egg wash and slice the length into mini sausage rolls - try and get them as equal as possible.
- Place the sausage rolls on the baking tray and prick the top of each sausage roll with a knife. This will let any steam escape.
- Bake in the oven for 15-20 minutes - until the pastry is golden brown. Keep an eye, you don't want to burn them.
- Take out of the oven and leave to cool a little.
- You can serve warm or cold.
Nutrition
Calories: 111kcalFat: 8g