Mary Berry Sausage Rolls Recipe
Craving golden, flaky sausage rolls? This Mary Berry Sausage Rolls Recipe makes perfect homemade snacks.
Ingredients
- 450 g pork sausage meat.
- 50 g mature cheddar grated.
- 2 tsp fresh thyme leaves.
- 1 sheet ready-rolled puff pastry.
- 1 egg beaten (for wash).
- Salt and black pepper.
- 1 tsp English mustard optional.
- 1 small onion finely chopped.
Instructions
Preheat Oven
- Heat oven 200°C (400°F). Line baking sheet with parchment. Ready to go.
Prep Sausage Filling
- Put sausage meat in bowl. Add cheese, thyme, mustard, onion. Season well.
Mix Thoroughly
- Use fork or hands. Combine until smooth. Don't overwork meat.
Unroll Pastry
- Lay puff pastry flat. Let it thaw if frozen. Keep cool.
Cut into Strips
- Cut pastry widthwise into 3 strips. Each about 10cm wide.
Divide Filling
- Split sausage mix into 3 equal parts. Roll each into long sausage shape.
Place on Pastry
- Put filling along one edge of each pastry strip. Leave 2cm border.
Egg Wash Edges
- Brush beaten egg along pastry edges. Helps seal perfectly.
Fold and Seal
- Fold pastry over filling. Press edges firmly together. Trim excess.
Crimp with Fork
- Press fork along sealed edge. Pretty pattern and extra seal.
Chill Rolls
- Put tray in fridge 10 minutes. Keeps shape when baking.
Cut into Pieces
- Slice each roll into 4 sausage rolls. Makes 12 total.
Egg Wash Tops
- Brush tops with remaining egg. Golden shine guaranteed.
Bake Until Crispy
- Bake 18-20 minutes. Golden and puffed. Hot and juicy inside.
Cool Slightly
- Rest 5 minutes on rack. Perfect eating temperature.
Notes
- Keep pastry cold always. Hot pastry shrinks.
- Don't overfill or rolls burst.
- Freeze uncooked rolls for later.
- Add apple sauce inside for sweet twist.
- Spicy: chili flakes in filling.
- Cheese lovers: extra cheddar strips.
- Vegetarian: plant-based sausages work.
- Glaze with honey after baking.