Sausage rolls

Serving a batch of homemade sausage rolls – or turning up to a party with them in hand – is a sure way to win hearts. They're also not difficult to DIY, ready in under an hour.

Sausage rolls Credit: Kitti Gould

• makes

  20

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 2½ sheets puff pastry, halved
• 1 egg, lightly beaten
• tomato sauce, to serve

Filling

• 2 tsp extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 small brown onion, finely chopped
• 1 celery stalk, finely chopped
• 150 g bacon, finely chopped
• 2 tsp fennel seeds, toasted
• 500 g pork mince (not too lean)
• 40 g panko breadcrumbs
• 1 egg
• ½ tsp salt
• ground black pepper, to taste

Makes 20 bite-size rolls.

Instructions

1. For the filling, heat the oil in a large non-stick frying pan over medium-high heat. Add the garlic, onion and celery and stir for 2 minutes or until starting to soften. Add the bacon and cook for another 2 minutes or until starting to brown. Remove from the pan and set aside to cool.
2. Add the remaining filling ingredients to the onion mixture and use your hands to combine well.
3. Preheat a fan forced oven to 180˚C.
4. Working with one piece of pastry at a time and keeping the others refrigerated as you go, lay a piece of pastry onto a work surface and shape one fifth of the filling into a log, tight and compact along one long side of the pastry. Brush the opposite edge of the pastry with beaten egg, then roll up into a log, with the seam – side down.
5. Cut each log into four equal pieces and transfer to a baking paper lined baking tray. Repeat with the remaining pastry and filling. Brush the tops all over with beaten egg. Bake for 30 minutes or until golden and cooked through. Cool slightly, then serve with tomato sauce.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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