Puff Pastry Sausage Rolls

16 standard portions

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Ingredients

• 320 g Ready Rolled Puff Pastry Sheet (or use homemade puff pastry.)
• 400 g Sausagemeat (or use the equivalent weight in sausages, with meat squeezed out of the skins.)
• 80 g Dry Stuffing Mix (I use sage and onion flavour. US readers can use dried breadcrumbs with added dried herbs.)
• 3 tbsp Apple Sauce
• 1 Egg

Method

1. Preheat the oven to 220°C / 200°C fan / 425°F / Gas Mark 7. Line a large baking tray with parchment paper (baking paper). In a mixing bowl, combine the sausage meat, dry stuffing mix, and apple sauce until well blended.
2. Unroll the puff pastry onto a board and cut it in half lengthways to create two long rectangles. Divide the sausage mixture in half and shape each portion into a long log down the centre of each pastry strip.
3. Brush egg wash along one long edge of each pastry strip. Fold the opposite side of the pastry over the sausage filling so the edges meet. Press the seam together with a fork to seal. Cut each long roll into 8 equal pieces to make 16 sausage rolls in total. Place them onto the prepared baking tray, leaving a little space between each one.
4. Use a sharp knife to make a small slit in the top of each sausage roll. Brush the tops with the remaining egg wash, and sprinkle with poppy seeds if using. Bake for 15-18 minutes until the puff pastry is golden, crisp, and cooked through.