Easy Shortcrust Pastry Sausage Rolls
16 standard portions
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Dietary & allergen details
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Ingredients
- 320 g Shortcrust Pastry Sheet (ready rolled)
- 400 g Sausage Meat
- 2 tbsp Apple Sauce
- 80 g Dry Stuffing Mix (I use sage and onion)
- 1 Egg (beaten)
Method
- Preheat the oven to 220ยฐc (200 fan/ Gas 7)
- Put the sausage meat, dry stuffing mix, and apple sauce in a large bowl and give it a good mix.
- Lay the ready-rolled shortcrust pastry sheet on a large cutting board and cut it in half horizontally.
- Distribute the sausage meat mixture evenly between the two long rectangular pieces of pastry, positioning it in the middle (see photo below). I find using my hands is the best way to do this.
- Brush the beaten egg on the top and bottom edges of each piece of pastry with a pastry brush, and fold the top long edge over so it meets the bottom edge on each piece. You should be left with two long rolls.
- Use a fork to press down the pastry to secure it in place, then cut into sausage rolls with a sharp knife.
- Cut a slit in the top of each roll and brush with more egg wash. Bake in the oven for 15 minutes until golden.