Pork & sage sausage rolls

Contains pork – recipe is for non-Muslims only
Whether you’re planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?

  • Prep:15 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 340
  • fat 26g
  • saturates 9g
  • carbs 17g
  • sugars 1g
  • fibre 1g
  • protein 11g
  • salt 1.22g

Ingredients

  • 375g pack ready-rolled puff pastry
  • 8 good-quality pork sausages
  • 1 small bunch sage, leaves only
  • 1 egg, lightly beaten
MPU 2

Method

  1. Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.

  2. Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.

  3. Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.

  4. Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

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