Ok, so they’re not really posh, they’re just homemade with delicious filling..so posh to me. I say ‘just’ homemade… I mean proper homemade pastry and everything! Well if I’m going to do this I may as well do it properly, so the search began for an easy pastry recipe. As we know I can be a bit of dope in the kitchen, so my first challenge was to find out what type of pastry I needed, puff pastry, short crust, or rough pastry so many types and so much confusion. Then as always Queen Delia comes to the rescue, with her easy peasy homemade sausage rolls. For this recipe Delia uses a quick flaky pastry recipe, and true to her word it is indeed quick and also delicious, but not as flaky as I would’ve liked and as Spock noted “this is more like a short crust pastry” .. sorry Delia! So back to the web again to search for another quick recipe (I really should learn to have more patience!), that is a little more flaky and buttery. In steps Gordon Ramsey to the rescue with his rough puff pastry. I followed this recipe to the ‘T’ for these sausage rolls and trust me if I can do this then anyone can. The quantity of meat and pastry makes approx. 16 sausage rolls, perfect for a bonfire night party! Yum!
- 6 good quality sausages approx 450g – I used Cumberland.
- 100g finely chopped button mushrooms
- 30g /1oz butter
- 1 finely chopped medium onion
- 1 unwaxed lemon
- A small bunch of sage.
- sea salt and freshly ground black pepper.
- 1 egg
- a splash of milk.
- 500 – 600g of rough puff pastry . (Gordon’s recipe makes just enough to cover the amount of sausage meat ..and like he says if there’s some left over, save the trimmings for a another time)
- Preheat the oven to 220C/425F/gas mark7
- Melt butter in a frying pan and fry the mushrooms until soft. Transfer to a large bowl with chopped onions.
- Cut a slit in each sausage and rip off and discard the skins, put the sausage meat into the same bowl as the mushrooms.
- Finely chop the sage leaves and finely grate the zest of the lemon, add the zest and sage into the bowl.
- Add sat and pepper, then mix until they are thoroughly combined.
- Roll out the rough puff pastry on to a lightly floured work top until it’s about 35cm by 40cm and just under 0.5cm thick,then cut into half so you have two long strips.
- Divide the sausage meat into two and lay each down the middle of each pastry rectangle.
- Beat the egg with a splash of milk then using a pastry brush egg wash along one edge.
- Fold the other side pastry over to the egg washed edge so it is tightly wrapped up then using a fork press down along the edge to seal. Trim any excess
- Brush the egg was over the top pf each roll , then cut into 8 pieces.
- Place on a baking tray and cook in the oven for approx 20 – 25 minutes or until golden and the sausage meat is cooked through.
- Store in an airtight container of you want to eat the next day.