These mini sausage rolls (and my mini soy or mustard roast sausages) are a much-anticipated feature of the annual Pigeon Cottage Christmas party quiz night. This crowd-pleasing recipe makes about 40 so I usually make double the amount because they always get hoovered up so quickly. I do like a few extra as Chef’s perks too! Serve with little bowls of ketchup for dipping – my current favourite is Stokes’ Bloody Mary Ketchup.
- 2 x 320g packs of JusRoll all-butter ready-rolled puff pastry
- 1 egg, beaten, for glazing
- 500g pork sausage meat
- 1 tablespoon of chopped fresh sage leaves
- 1 medium onion, peeled and finely grated
- Freshly ground black pepper
- Sesame seeds – optional
- First, make the sausage meat filling. In a large bowl, add the sausage meat, the grated onion, chopped sage and ground black pepper. Mix thoroughly.
- Unfurl the puff pastry onto a lightly floured kitchen surface/large chopping board.
- Cut the pastry into there equal long strips.
- Place a line of the sausage meat along the middle of each pastry strip – not too thick or the sausage roll will be too fat, nor too thin that you won’t be able to taste the filling. It’s easy enough to do by eye – I just use my hands to squidge a good line of filling down the middle of each strip, very satisfying :).
- With a pastry brush, run a line of beaten egg along the edge of each pastry strip. Fold the pastry over now so each strip of pastry is a very long roll. Press the pastry edge down firmly with your fingers to get a good seal when they cook in the oven.
- Cut each roll into bite-sized sausage rolls – about 5cm or roughly thumb-sized. Snip the top of each one with a pair of scissors. Brush each one with beaten egg and sprinkle with sesame seeds.
- Place the mini sausage rolls onto a couple of lightly greased baking sheets with enough space between each one to avoid them touching when they cook. (You can tray freeze them before you cook them and then put them in a container until you need them. They can be cooked straight from frozen, they just need a few minutes longer in the oven).
- Bake them in a pre-heated oven at 220°C for about 20 to 25 minutes. They should be golden and crunchy and………..completely delicious! They will lose their crunchiness if you store them in an airtight container so bake them fresh for best results.
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