Fri, 17 November 2017
Ingredients
1 pack ready rolled puff pastry (2 sheets)
1lb/450g sausage meat
½ carrot- chopped finely
½ onion-chopped finely
3 mushrooms-sliced
3 cloves garlic-chopped
4 sprigs fresh thyme-stalks removed
Seasoning
Egg wash (1 egg mixed with 2 tablespoons milk)
Method
- Preheat the oven to 200C/400F/Gas 6.
- Place the carrot, garlic, onion and mushroom into a food processor and blitz, carefully, until it is very finely chopped (but not pureed) and then add this to the sausage meat together with the Worcestershire sauce and the fresh thyme. Season lightly with salt and pepper and place the mixture into a piping bag.
- Lay the puff pastry out a lightly floured work surface, then cut into two long rectangles. Repeat with the remaining sheet also.
- Brush the surface of each sheet of puff pastry with the egg wash.
- Pipe the sausage meat mixture down the middle of each pastry rectangle and fold the other side of the pastry over. Press down with a fork to seal and trim any excess. Brush each pastry roll thoroughly with egg wash and cut each roll into 8-10 small sausage rolls.
- Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
Watch how it's made below:
