Sausage rolls are the perfect picnic food: easy to transport, absolutely delicious and are endlessly adaptable. Edd Kimber’s recipe makes baking your own puff pastry easier than you think!
- Cooking time30 minutes
- Prep time45 minutes
- Servings16 portions
- Rough Puff Pastry
- 250g Stork Baking Block, diced and chilled
- 250g plain flour
- 120ml ice cold water
- 1/2 tsp salt
- 1 tsp paprika
- 1 large egg, lightly beaten
- 1 tbsp fennel seeds
- 2 onions, diced
- 2 cloves of garlic, finely chopped
- 2 tbsp fennel seeds
- 80g stale breadcrumbs
- 700g pork mince
|Energy (kcal)||0 kcal|
|Energy (kJ)||0 kJ|
|Protein (g)||0.0 g|
|Carbohydrate incl. fibre (g)||0.0 g|
|Carbohydrate excl. fibre (g)||0.0 g|
|Sugar (g)||0.0 g|
|Fibre (g)||0.0 g|
|Fat (g)||0.0 g|
|Saturated fat (g)||0.0 g|
|Unsaturated fat (g)||0.0 g|
|Monounsaturated fat (g)||0.0 g|
|Polyunsaturated fat (g)||0.0 g|
|Trans fat (g)||0.0 g|
|Cholesterol (mg)||0 mg|
|Sodium (mg)||0 mg|
|Salt (g)||0.00 g|
|Vitamin A (IU)||0 IU|
|Vitamin C (mg)||0.0 mg|
|Calcium (mg)||0 mg|
|Iron (mg)||0.00 mg|
|Potassium (mg)||0 mg|
- To make the rough puff pastry, place the flour, salt and paprika into a large bowl and mix together. Tip in the diced Stork Baking Block and use two knifes to cut into the flour, the resulting Stork should be in irregular sized lumps about the size of large peas.
- Drizzle in about a third of the water and use a knife to stir together. Repeat until all of the water has been added and the mixture is forming clumps.
- Tip the mixture out onto the work surface and use your hands to gently bring together into a dough. Form the dough into a rectangle, wrap in clingfilm and refrigerate for 30 mins.
- Roll the chilled dough out on a lightly floured work surface into a long rectangle, roughly 20x30cm. Brush off any excess flour and fold the dough into thirds, like a letter.
- Turn the dough through 90 degrees so the open ends of the dough are facing you. Repeat the rolling process a second time before wrapping in clingfilm and refrigerating for a further 30 minutes. Once chilled repeat the rolling and folding twice more before chilling for a further 30 minutes before using. At this point you can chill the dough for up to three days before using.
- To make the filling drizzle a little olive oil into a frying pan and over medium heat sweat the onion, fennel seeds and garlic, seasoning with a little salt, until the onion is soft and golden. Tip into a bowl with the breadcrumbs and allow to cool.
- Add the pork mince to the bowl and season generously with salt and pepper. Use your hands to really mix the pork mixture so that everything is well combined. Set aside for the moment. Preheat the oven to 200C (180C fan).
- Take the chilled pastry from the fridge and on a lightly floured work surface roll out into a rectangle, about 25cmx45cm. Cut the pastry through the middle into two long strips. Divide the filling into two equal portions and form into a long sausage shapes, along the middle of each piece of pastry. Brush one side of each pastry strip with the beaten egg and fold the pastry over the pork mixture, using the egg to seal the pastry together.
- Use a sharp knife to cut into sausage rolls (it will make 16 large sausage rolls or 8 large). Place the rolls onto a parchment lined baking tray and brush the pastry with the egg, sprinkling with the fennel seeds. Bake the sausage rolls for about 30-40 minutes or until a deep golden brown. I prefer to serve these warm but they are delicious for up to three days after baking.
- Note: If you want to make a vegetarian sausage roll you can make a delicious feta and spinach version by mixing feta and spinach together with breadcrumbs, diced onion, egg and parsley and using this as the filling.