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I always, always end up making double the amount because they're pretty irresistible and tend to be gone in seconds.
Anyway, after I made them for my baby shower, a few people requested the recipe. So, here it is - and ever so simple!
It's actually easy peasy to make your own puff pastry, but if you're feeling really lazy (cheats!) then just purchase shop-bought.
Sam x
Ingredients
(Makes 16 rolls)
500g ready-made puff pastry (it's best to use homemade, but use shop-bought if you can't be bothered!)
Plain flour, for dusting
1 free-range egg, beaten
8 herby sausages (the best you can afford - it really makes a difference), cut in two
Salt and pepper
Small handful fresh Thyme
Method
1) Preheat the oven to 200C, then roll the pastry out onto a floured surface so that you have a rectangle of about 48x32cm. Bash the pastry with the rolling pin - these prevents the pastry from puffing up too much.
2) Cut the rectangle in half lengthways, then cut each of the smaller rectangles into eight. Brush one end of every rectangle with beaten egg, lay a piece of sausage at the opposite end, then season with salt and black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
3) Once the pastry is hard, remove the rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp.
500g ready-made puff pastry (it's best to use homemade, but use shop-bought if you can't be bothered!)
Plain flour, for dusting
1 free-range egg, beaten
8 herby sausages (the best you can afford - it really makes a difference), cut in two
Salt and pepper
Small handful fresh Thyme
Method
1) Preheat the oven to 200C, then roll the pastry out onto a floured surface so that you have a rectangle of about 48x32cm. Bash the pastry with the rolling pin - these prevents the pastry from puffing up too much.
2) Cut the rectangle in half lengthways, then cut each of the smaller rectangles into eight. Brush one end of every rectangle with beaten egg, lay a piece of sausage at the opposite end, then season with salt and black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
3) Once the pastry is hard, remove the rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp.
