It's picnic season and we have the perfect treat for you! Bring these mini sausage rolls along to festivals, summer barbeques or long walks in the country. They are packed with delicious flavours and guaranteed to please.
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes
190g plain flour
¼ tsp salt
150g butter, cold
250g caramelised onion sausage
90g sage and onion stuffing mix
2 tbsp bramley apple compote
salt and pepper to taste
1 ea egg, for coating
Rough Puff Pastry:
Check your oven is set to 200°c.
Cut the butter into small pieces, then combine the cubed butter with the flour and salt in a large bowl.
Rub together the butter and flour between your fingertips until you reach a sand/breadcrumb consistency (don’t worry if there are still some larger pieces of butter).
Tip the water into the mixture and mix using a fork or your hands.
Once the dough comes together together, pat it into a ball and tip out onto a clean lightly floured surface.
Dust your pastry with a small amount of flour and use a rolling pin to roll it into a long rectangle with the thickness of a pound coin.
Fold the top third of your pastry over, then fold the bottom third of your pastry on top of that. Turn your pastry one quarter turn clockwise. Repeat steps 6-8 a total of 6 times chilling the dough for 15 minutes between each fold.
When all of the folds are done, wrap your pastry in cling film and let it rest in the fridge for 30 minutes.
Remove the sausage meat from the casings and place in a large bowl.
Add the sage and onion stuffing mix and the apple compote to the sausage mixture. Mix with your hands until combined.
Add salt and pepper to taste, mix again and set aside in the fridge.
Sausage Roll Assembly:
Preheat the oven to 200C
Remove your pastry dough from the fridge and unwrap it onto a lightly floured surface.
Roll the dough out into a large rectangle about 3mm thick.
Cut the dough lengthwise starting at the short end.
Grab a piping bag if you have one. Cut a large hole in the tip and fill the piping bag with your sausage mixture. Pipe a long line of the sausage mix down the long edge of each half, about 1 cm from the edge.
Crack your egg in a bowl and beat with a fork. Using a pastry brush, brush the egg wash along the exposed pastry.
Fold the empty side of each half of the pastry over the piped sausage mixture. Make sure the sausage is tightly surrounded by pastry. Trim off any excess pastry that has gone over the 1 cm edge.
Using a fork, press the edges of the pastry together, along the long side, to seal in the sausage.
Brush the egg wash along both sausage roll logs to coat the exposed pastry.
Grab a sharp knife, and cut each roll into 8 pieces. 16 pieces total.
Place the sausage rolls on paper lined baking trays and place in the fridge to chill for 15 minutes.
Once chilled, place the baking trays in the oven and bake for 35-40 minutes, until the sausage is cooked and the pastry is golden brown.
Allow to cool slightly before serving.
Make sure your butter is very cold when you cut it into the flour, this is how you set the foundation for your puff pastry layers.
Make sure to chill your dough between each fold, otherwise the butter will get mixed into the dough and you will lose your layers.
Have fun with the sausage mixture and flavour it how you like!