Love sausage rolls? Making your own takes just minutes to do. With just two ingredients you can bake a batch any time making them perfect for lunch boxes, snacks or picnics.
Makes approximately 2 dozen buffet sized sausage rolls.
400g sausage meat (or sausages with the skins removed)
1 x 500g pack puff pastry
Preheat oven to 180ºC/350ºF/Gas Mark 4.
On a floured work surface, thinly roll out the pastry to a thickness of approximately 1cm.
Starting at about two inches in alongside one edge form one long continuous length of sausage meat running from the top to the bottom.
Fold over the edge over the top and overlapping along the opposite side. Run a knife along the length next to where the two layers of pastry meet.
Brush the bottom layer of pastry with water and use the end of a wooden spoon to press down the top layer onto it. You should now have one very long sausage roll.
Use a sharp knife to cut into smaller sausage rolls.
Place on a greased baking tray and score three times across the top of each sausage roll.
Bake for 15-25 minutes depending on size until golden brown.
Transfer onto a wire rack to cool.