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Sausage Rolls (Classic)
Flaky puff pastry wrapped around herbed pork sausage mince — a British party staple. Scoring the tops before baking lets steam escape evenly, which stops the pastry splitting open in random spots.
Ingredients
Instructions
Mix sausage mince with onion, thyme, sage, mustard and Worcestershire. Season.
Cut pastry sheets in half lengthways.
Divide filling along the centre of each strip. Roll pastry over to enclose, pressing edges.
Cut into individual rolls. Brush with beaten egg. Score the tops.
Bake at 200°C for 25 minutes until deep golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
