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Easy Sausage Rolls

I don't make many savoury bakes, and if I do, they tend to be fairly standard like loaves of bread, and so don't often get shared on my social media. Sausage rolls, however, can be a thing of absolute beauty - gorgeously flaky pastry, pork with delicious herbs and in this case, a deliciously sweet apple bite.


These sausage rolls are made with a super quick and easy flaky pastry - but if you'd prefer the real puff pastry deal, why not check out my lovely friend Mrs Deeley's tutorial here: https://www.youtube.com/watch?v=grr9Nxg26IY


Pork and apple is one of those perfect combinations for me - like salt and caramel, chocolate and cherry, gin and tonic. I used a normal eating apple in these rolls, for an extra bit of bite, but if you'd prefer a Bramley apple would blend beautifully with the sausage texture.



Easy Sausage Rolls


Ingredients:

75g butter, frozen⁠ 110g plain flour⁠ Pinch of salt⁠ A few tbsp ice cold water⁠ 4 sausages⁠ 1 egg, separated⁠ Any other fillings of your choice - I used half an apple⁠ ⁠ Method:⁠ 1. Preheat the oven to 200ºC (180ºC Fan/Gas Mark 5)⁠

2. Sieve the flour into a large mixing bowl, and add the salt.⁠

3. Using the coarse side of a grater, grate the frozen butter into the flour.⁠

4. With a knife, mix the butter into the flour until each piece is coated in flour.⁠

5. Add the water, 1tbsp at a time, and continue to mix with the knife until the mixture comes together as a dough.⁠

6. Pat into a rectangle, cover in cling film and rest in the fridge for 30 minutes.⁠

7. Squeeze the sausages out of their skins into a bowl; season with salt and pepper.⁠

8. Finely dice your additional fillings and mix with the sausagemeat. Put into a piping bag.⁠

9. Roll out the chilled pastry into a large rectangle, cut lengthways into 2 long strips.⁠ Pipe the sausage filling down the pastry in two smooth lines.⁠

10. Brush the pastry with egg white and fold onto the sausage filling; brush the other side of the pastry with egg white and roll on top to fully encase the sausage filling.⁠

11. Place onto a lined baking tray and leave to firm up in the fridge for 30 minutes.⁠

12. Remove from fridge, cut into smaller sausage rolls; brush with the egg yolk and score if desired.⁠

13. Bake for 20-25 minutes until golden brown.⁠


As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!

Happy baking!

Miss Helen x

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