Rhys' Sausage Rolls

Rhys' Sausage Rolls

Makes: 28

Preparation: 25 minutes
Cooking time: 30 minutes


1lb (450g) Cumberland Sausagemeat
1lb (450g) Puff Pastry, thawed if frozen
1 Egg, beaten


  • Preheat the oven to 220ºC (200ºC fan oven) gas mark 7.
  • Roll out half the puff pastry on a lightly floured surface into a 40.5cm x 20.5cm (16in x 18in) rectangle; cut in half lengthways into two strips.
  • Divide the sausagemeat into four.  Dust 2 portions with flour and form into rolls, the length of the pastry.  Lay a roll of sausagemeat on each strip of pastry.  Brush the pastry edges with a little milk, fold one side of the pastry over and press the long edges together to seal.  Repeat with the remaining pastry and sausagemeat.  Trim the ends.
  • Brush the pastry with the beaten egg to glaze and cut each roll in to 5cm (2in) lengths.  Make two or three slits in the top of each one.
  • Transfer to a baking sheet and cook for 15 minutes.  Reduce the oven heat to 180ºC (160ºC) gas mark 4 and cook for a further 15 minutes.  Transfer to a wire rack. Serve hot or cold.



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