Novice sausage rolls

Sausage meat and pastry, brilliant – everyone loves a sausage roll, perfect Christmas party food. The below recipe will make around 20 sausage rolls, depending on how fat you cut them!


  • 400 sausage meat
  • 375g ready-rolled puff pastry
  • Handful of fresh parsley
  • Half a clove of garlic
  • 50ml cold water
  • One egg


A deep sea diver, maximum (that’s a fiver in rhyming slang)


  • Preheat the oven to 180c
  • In a blender, add the parsley, garlic and sausage meat and blend so the consistency is smoother like a rough paste.
  • Add the paste to a bowl with the cold water and season with salt and pepper – mix all together, set aside
  • Roll out your pastry, on greaseproof paper, onto a baking tray. Cut the pastry in half lengthways so you have two long skinny halves.
  • Run the mixture in a line down the length of the pastry, leaving a gap of 1CM from one of the edges.
  • One this is done, fold them over and press together
  • Cut the two tubes into little rolls.
  • Beat the egg and brush over each roll
  • Back for 25-35 minutes until puffed up and brown.
  • Eat warm or leave to cool and then remove from the grease proof paper.

Novice notes

  • Make sure you use grease proof paper so that the roles don’t stick to the baking tray
  • The added water helps the pastry fluff up, so it’s worth doing.




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