Christmas lunch would not be the same without my mum’s delicious, totally lazy, mini sausage rolls – the starter which we all love and satisfy our hunger with! This recipe might have been pinched from elsewhere but mum’s got it down to a T!
Makes approx.: 16
500gr. shop-bought puff pastry
Plain flour for dusting
1 egg, beaten
8 English sausages, cut in two
Salt and black pepper
Small handful of thyme leaves
Preheat the oven to 200ºC. Roll the pastry out on a floured surface to about 48cm x 32cm. Bash the pastry with a rolling pin a bit to reduce the amount it puffs up.
Cut the pastry in half length ways, then cut both halves into eight equal pieces. Brush one end of each piece with beaten egg, lay a piece of sausage at the other end, season and sprinkle with thyme leaves.
Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put in the fridge for 20 minutes for the pastry to harden.
Remove from fridge and score the tops with a knife. Brush well with beaten egg and bake for 25-30 minutes, until golden brown. Leave to cool before serving.
Recipe taken from: Baking Made Easy by Lorraine Pascale