Sausage Rolls - Meals.EasyKeto4u

Ingredients

500 g pork mince
Choose mince with some fat content. Very lean mince will result in a dry filling.
1 small onion, very finely chopped or grated
Grating helps the onion blend smoothly into the meat and prevents large chunks.
2 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried sage
Sage is traditional, but thyme or mixed herbs also work well.
1 teaspoon dried thyme
1 teaspoon paprika
Adds mild warmth and color. Smoked paprika may be used for deeper flavor.
1 teaspoon Worcestershire sauce
1 tablespoon breadcrumbs
Helps bind the mixture and retain moisture.
1 egg
This is mixed into the filling, not brushed on the pastry.

2 sheets puff pastry, thawed if frozen
All-butter puff pastry gives the best flavor and flakiness.
1 egg, beaten
Used as egg wash for a golden finish.
A small amount of flour for dusting

Place the pork mince into a large mixing bowl.
Add the finely chopped or grated onion, minced garlic, salt, pepper, sage, thyme, paprika, Worcestershire sauce, breadcrumbs, and egg.
Mix the ingredients thoroughly using clean hands or a sturdy spoon. Continue mixing until the filling is evenly combined and slightly sticky. This texture ensures the sausage filling holds together when baked.
Cover the bowl and refrigerate the mixture for at least 20 minutes. Chilling helps the flavors develop and makes the filling easier to shape.

Preheat your oven to 200°C (180°C fan).
Line a baking tray with baking paper and set it aside.
Lightly dust your work surface with flour to prevent sticking.
Lay one sheet of puff pastry flat on the surface. If the pastry is very thick, gently roll it out a little to even the thickness, but do not make it too thin.
Cut the pastry sheet in half lengthwise to create two long rectangles.

Remove the filling from the refrigerator.
Divide the filling into four equal portions, one for each pastry strip.
Shape each portion into a long, even log and place it along the center of a pastry strip, leaving a small border on each side.
Lightly brush one long edge of the pastry with beaten egg. This will act as glue.
Fold the pastry over the filling to enclose it, pressing gently to seal. Place the roll seam-side down.
Repeat with the remaining pastry and filling.

Using a sharp knife, trim the ends of each roll for neatness.
Cut each long roll into smaller pieces. For standard sausage rolls, cut each into three pieces. For party-sized rolls, cut into smaller sections.
Arrange the rolls on the prepared baking tray, leaving space between them for expansion.
Brush the tops generously with beaten egg to encourage browning.
If desired, you may lightly score the tops with a knife. This helps steam escape and improves appearance.

Place the tray in the preheated oven.
Bake for 25 to 30 minutes, or until the pastry is puffed, crisp, and deep golden brown.
Rotate the tray halfway through baking if your oven browns unevenly.
Once baked, remove from the oven and allow the sausage rolls to rest for 5 minutes before serving. This helps the filling set slightly and prevents burns.

Sausage rolls can be served hot or warm. They pair well with:

They are suitable for parties, picnics, lunchboxes, or casual dinners.

Cooked sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in an oven at 180°C for 10 to 15 minutes. Avoid microwaving, as this softens the pastry.
Unbaked sausage rolls can be frozen for up to 2 months. Bake directly from frozen, adding an extra 10 minutes to the cooking time.