Line 2 large baking trays with baking paper. Thaw puff pastry Unsure of the quantity needed? OK, Got It. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally.
Brush opposite long edge with a little egg mixture. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Mix together with the parsley and stir in 50ml cold water. Blend the sausagemeat in a food processor if using sausages, peel away the skins on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
Cut each roll into 10 pieces with a sharp knife, each about 2. Will keep, covered and frozen, for one month. Brush more beaten egg all over the pastry. Cook for mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.
Roll pastry firmly, always rolling away from you, give the dough rolls. Then turn the dough a quarter turn. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking.
Puff pastry should be rolled out to approx. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack. Also ensure that the sausages that you buy are gluten free.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer. I did not own a rolling pin for many many years. Instead I used a roll of clingfilm. When I was finished, I just disposed of the last layer off the roll. This was all very well and good but clingfilm tends to have a distinct lack of weight to it.
A couple of years ago, I asked for a marble rolling pin for Christmas. I have not looked back. I use the weight of the rolling pin to do the rolling rather than exerting great pressure on the pin. A good sharp knife will help with getting nicely sliced sausage rolls without super squished ends. A good knife steel will help to keep your knives good and sharp, regardless of how much those knives cost.
I make sure to use a good large baking tray to make sure that the sausage rolls have a good amount of space to puff up and expand without hitting the other rolls.
A meat thermometer is really handy to keep around to check that the meat is cooked all the way to the middle. The centre of the rolls should reach 75c. A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
You can make Puff Pastry Sausage Rolls a few days in advance and store them in the fridge without any problems. Apart from fridge pickers. Puff pastry is a great item to keep stashed in the freezer.
I usually keep some sausages in there too so a sausage roll is never too far away! It is a great thing to make the sausage rolls all the way up to the pre-baking chilling stage. But instead of chilling them, freeze them. It is best to freeze them on trays with a little space. Once they are frozen, you can put them into a bag or box and keep them frozen in a much smaller space.
You can cook frozen sausage rolls from frozen. You will need to add circa 10 minutes to the cooking time. Pop them in the freezer! But be warned, the crispiness of the pastry will be lost unless they are reheated in the oven to get crispy again.
I love a bit of soggy pastry so this is fine by me! I also love to microwave my sausage rolls and then drown them in baked beans. Oh so soggy! My Puff Pastry Sausage Rolls will otherwise last for a good few days in the fridge.
I keep my silicone pastry brush handy for this. If you wet your hand before handling the sausage meat, this will stop it sticking to you in a sticky mass. Re-wet between dealing with each new section.
Not liking waste, I tend to bake all of my trimmings for some tasty little cooks treats straight out of the oven. Take a little time with your egg wash.
My silicone pastry brush pulls double duty for this task too. Just contact me and I will do my best to help as quickly as I am able.
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