A sausage roll is the cheapest of all ready-made snacks but to relish this tasty tiddler at its best, it has to be hot. The best and cheapest way of doing this is to make your own. The two main ingredients can be bought ready-made and I urge you to cheat. There’s no point in making a sausage roll into a cordon bleu performance – but use the best sausage meat you can find. Butter puff pastry adds a hint of luxury. Sausage rolls are so widely available that recipes are few and far between but the ever-reliable Good Housekeeping Cookery Book (Pavilion) comes up with the goods
Makes 28 sausage rolls
- 450g ready-made puff pastry
- 450g pork sausage meat
- Flour for dusting
- Milk for brushing
- Beaten egg for glaze
Preheat the oven to 220c
Roll out half the pastry on a floured surface to a 40 x 20cm rectangle, cut lengthwise into two strips.
Divide sausage meat into four equal parts, dust with flour and form two of these into cylinders. Lay a meat cylinder on each strip of pastry.
Brush the pastry edge with a little milk, fold one side of the pastry over and press the long edges together to seal. Repeat with remaining pastry and sausage meat.
Brush pastry with beaten egg to glaze and cut each roll into 5cm lengths.
Transfer to baking sheet and bake at 220C for 15 minutes. Lower to 180C and bake for a further 15 minutes.
Eat as soon as the pastry is cool enough.