An easy Sausage Roll recipe with a 5-ingredient filling in flaky puff pastry is ready in under an hour—a perfect Irish savory snack.
INGREDIENTS
- 1 pound (16 oz/450 g) ground sausage meat*
- 1 large egg
- 1 small onion , finely diced
- ¾ cup (1¼ oz/35 g) fresh breadcrumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 recipe Easy Puff Pastry
- Egg wash
TIP: There are so may options at the store now; I would suggest you save yourself some time and go buy the breadcrumbs and puff pastry. They are available at every grocery store.
DIRECTIONS
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.
- On a lightly-floured surface, roll out the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
- Cut the pastry sheet in half lengthwise so that you have two 6 x 14-inch (15 x 35 cm) strips of dough.
- Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.
- Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.
- Cut each log into pieces, about 1½-inches (4 cm) long at the seam side and place on your prepared baking sheet. You will yield around 20 sausage rolls.
- Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.
- Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.
