Easy Puff Pastry Sausage Rolls Food

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 200c fan | 220c | 390c or equivalent.
• Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
• Cut the sheet into half lengthways with a sharp knife.
• Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
• Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mold the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
• Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
• Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
• Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
• Using a sharp knife make gentle diagonal slashes down the whole of each roll.
• Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Cut each roll into two and place the 4 rolls next to each other on the board. Use the knife to saw rather than press down or you will squash the rolls.
• Wipe the knife and cut all 4 rolls into 3 equal pieces. Wipe the knife again in between each cut. Don't forget not to press to hard.
• Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
• Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
• Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
• Try to let them cool a bit before serving but I think we all know they're not going to last long!

HOMEMADE PUFF PASTRY RECIPE WITH SAUSAGE ROLLS

Steps:

• Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips.
• Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

SAUSAGE ROLLS

Steps:

• Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
• Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
• Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.

MINI SAUSAGE ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
• Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.
• Unroll the pastry onto a board and cut in half lengthways.
• Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
• Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.
• Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.
• Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Grease a large baking sheet.
• In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
• Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
• Season with salt and pepper.
• Unfold the pastry sheet onto a floured surface.
• Roll out into a 20x10-inch rectangle.
• Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
• Brush each strip with beaten egg.
• Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in covering the filling and overlapping slightly.
• Transfer and arrange the rolls seam-side down on the prepared baking sheet.
• Cover and chill until rolls are set (at least 1 hour).
• Set oven to 425°F.
• Cut each roll crosswise into 8 pieces.
• Separate pieces on the baking sheet.
• Brush with remaining beaten egg.
• Bake until rolls are puffed and golden (about 20-22 minutes).
• Serve warm with heated marinara sauce.
• Delicious!

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Line baking sheet with parchment paper.
• Beat 1 egg until frothy, then blend in sausage, bread crumbs, parsley, onions and garlic. Set aside.
• Unroll pastry on lightly floured surface, then cut crosswise into three 10X3 1/2 inch strips. Brush with mustard.
• Spoon approximately 1/3 of the sausage mix lengthwise down centre of each puff pastry strip. Fold long sides over to cover fillings and slightly overlap. Press edges to seal.
• Arrange rolls, seam side down, on pan. Cover and freeze until firm (approx. 15 min.) Cut each roll crosswise into 8 pieces. Space about 1 inch apart.
• In small bowl whisk remaining egg with 1 tablespoons water, then brush rolls.
• Bake at 425 for approximately 20 minutes.