Pork and Herb Sausage Rolls

June 30, 2017

A summer favourite with my family, these puff pastry sausage rolls will make a great addition to any picnic or barbeque. What a difference a little bit of homemade pastry makes - filled with high quality sausage meat and of course some fresh herbs, I also like to add a touch of paprika to give a little kick to this quick and easy bake!





For the Pastry

-  250g Plain flour

- 250g Cold Butter

- 90ml Cold water


For the Filling

- Sausagemeat from 8 large sausages (with skins removed)

- 1.5tsp Paprika

- 2tsp Chopped fresh rosemary

- 2tsp Chopped fresh Sage

- 2tsp Chopped fresh Thyme

- A pinch of Salt

- A few grinds of black pepper

-  1 egg (beaten)





- For the pastry rub together the flour and butter together slightly so that the streaks of butter are still visable.


- Cover with clingfilm and place in the fridge for at least 30 minutes.


- Remove the pastry from the fridge, place on a floured surface and knead into a rectangular shape before rolling lengthways (only one direction)  until the pastry is three times its original length.


- Fold the top third down to the middle and fold the bottom third up to the middle.


- Turn the pastry 90 degrees clockwise and roll out again and repeating the folding method.


- Wrap the folded rectangle in clingfilm and refrigerate until ready to use.


- Prepare the sausage by adding all the herbs and spices and combining thoroughly.


- Roll the pastry into a 30 x 20 cm rectangle and cut down the middle lengthways to leave two strips of pastry 30 x 10cm in size.


- Divide the sausagemeat into two portions and place a layer of the meat onto the middle of the strip of pastry before brushing with your egg (eggwash) on one edge of the pastry.


- Fold the other side onto the eggwashed pastry and push down using your fingers to seal the pastry together.


- Brush with remaining eggwash and bake for 30 minutes at 190 degrees (fan).


- Serve hot or cold.




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