Sausage Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180℃ / fan 160℃ / 350℉. Grease a baking tray with baking paper and set aside.

Step 2

Heat the olive oil in a large frying pan. Add the onions and the thyme leaves. Fry them over a low heat, stirring occasionally until the onions are soft, translucent, and starting to lose their shape. Remove from the pan and spread out on a large plate. Leave to cool.

Step 3

Cut open the skins of the sausages and squeeze out the sausage meat into a bowl. add the breadcrumbs, sage, apple and the cooled onions. Mix well with your hands.

Step 4

On a floured surface, roll out the pastry into a large rectangle approximately 3mm thick (just as a guide). Cut the rectangle lengthways to give you 4 long, even rectangles.

Step 5

Roll the sausage and onion mix into 4 sausages and place carefully down the centre of each rectangle.

Step 6

Mix the beaten egg with a splash of milk and brush the exposed pastry with it. fold one side of the pastry over, encasing the sausage filling. press down with your fingers along the join to seal it.

Step 7

With a sharp knife, cut the rolls into sizes that you want. Spread the rolls out on your prepared tray and brush each one with the egg wash. Bake in the oven for 20-25 mins until puffed up and golden.

Step 8

Store in an airtight container in the fridge for up to 2 days.