Mini sausage roll recipe with puff pastry
The aroma of fresh baked goods always has a way to melt away your worries, and these mini puff pastry cocktail sausages are no exception! The perfect bite size for any occasion with just enough spice from garlic & onion mixed in.
- ½ small garlic clove
- ½ small onion, finely chopped
- A small bunch of parsley, chopped
- 400g sausagemeat or sausages
- 325g pack Dorset Pastry Puff pastry
- 1 beaten egg, to glaze
- Plain flour for dusting
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar. Mix with the parsley and the onion
- STEP 2
Blend the sausage meat in a food processor (if using sausages, remove the skins) on a high speed, pour the garlic/parley/onion into the mixture, then season with pepper. Blend until combined.
- STEP 3
Unroll the pastry onto a dusted four board and cut in half lengthways.
- STEP 4
Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
- STEP 5
Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure.
- STEP 6
Cut individual sausage rolls each approximately 2.5cm across, which should give you roughly ten units. Arrange on a prepared baking tray.
- STEP 7
Brush the left over beaten egg beaten egg all over the sausage rolls. Cook for 25-30 mins until the pastry is golden and crisp and the meat is thoroughly cooked. Best eaten soon after baking with a condiment of your choice.
These can be made in advance, frozen and cooked from frozen just add an extra ten minutes to the cooking time. They will last for four weeks in the freezer.