This recipe comes from a very old cookery book from the Milk Marketing Board that used to belong to my mother.
One of our family favourites when I was young and now a staple for summer picnics and lunches with a simple salad. I usually make one big long sausage roll that always looks spectacular served in slices but I made these smaller ones for a small gathering at Christmas and they were gone in a flash.
They are really worth the extra effort as they are so tasty, a million miles away from a bought sausage roll and guaranteed to raise a few eyebrows among home made sausage roll enthusiasts.
I used a ready rolled sheet of puff pastry, not because I am lazy but because that’s what was in the freezer, probably bought when it was on special offer.
Good quality sausagemeat is not usually not too hard to find in the festive season but can be a little more difficult to source for the rest of the year unless you have a good butcher near you. I buy good quality sausages and take the skins off, it doesn’t take long if you split the sausage lengthways with a sharp knife and just peel it off.
I do all the mixing and chopping in the food processor. First whizz the breadcrumbs, then chop the onions, then add the rest of the filling ingredients and quickly blitz together. Takes a couple of minutes max. Easy peasy.
These are good served warm or cold. They can be frozen cooked or raw (although not if you have used frozen pastry or frozen sausagemeat.)
Really, really delicious. Please leave your comments if you have a go making them and tell me what you think.
- 1 packet of ready rolled puff pastry
- 250g sausagemeat
- 180g grated strong cheddar cheese plus extra for top
- 1 onion, finely chopped
- 2 tablespoons fresh breadcrumbs
- 2 tablespoons tomato puree
- 1 egg beaten
- Salt and pepper
- Milk to glaze
- Preheat oven to 190c (fan)
- Line a baking sheet with baking paper
- Unroll the pastry sheet and if you are making individual rolls cut in half lengthways.
- (If you are making one large roll put the pastry directly on the prepared baking tin.)
- Mix together all the other ingredients (except milk).
- Put filling in a line down the centre of the pastry.
- Dampen edge of pastry with a little water and seal.
- Press along the edge with the back of a fork.
- Brush with a little milk and scatter some extra cheese over the top.
- Cut into smaller sections (I made 12 large rolls).
- If making one large roll cut a few diagonal cuts into the top of the pastry.
- Transfer to the baking sheet and cook in the hot oven for about 30mins until golden brown and cooked through.
- One large roll will take about 40 minutes to cook.
- Transfer to a cooling rack to cool.
