If you are looking for a yummy little snack to go with a lunch or just for a way to use up some left over puff pastry, then look no further! This is a super quick recipe, using a few shortcuts, but hey we don’t all have time to spend hours making puff pastry. These are best served warm a few minutes after they have been cooked but can be kept for a few days (if you can find a way to stop yourself eating them all at once…please let me know if you find a way to avoid them, mine don’t normally last more than a few hours!).
Here’s the recipe:
- 100g Good quality sausage meat
- 2 tbsp Apple sauce
- 30g Dried cranberries
- 300g Ready to roll puff pastry – or homemade if you prefer
- 1 Egg
Preheat oven to 180C/gas mark 6
- Start by removing the pastry from the fridge in advance and bring it to room temperature as this will make it easier to roll.
- If you are using sausages then they will need the skin removing, the meat should then be combined with the apple sauce and cranberries. In a separate bowl the egg needs to be whisked together briefly. The pastry then needs rolling out thinly into a rectangle on a floured surface.
- Strips of sausage meat then need laying along the pastry around 1.5cm apart and starting around 0.5 cm from the edge of the pastry. The sausage meat strips should be far thinner than the width of a sausage, maybe half or even a quater as thick as a standard sausage. Although this does depend on how meaty you want them, I cannot imagine the meat being very wide would taste great as it would become overbearing.
- Once you have done this egg wash the pastry strips between the sausage, take the pastry edge you started on and fold it over the meat, cut the pastry where the edge meets the rest of the pastry. Seal the pastry edges together and then pinch and roll the edges to give a crimped effect.
- Cut the rolls into the size you want, I tend to cut them around 2 inches long. The diagonally cut into the top of each of the sausage rolls before egg washing them and placing them slightly spaced out on a baking tray.
- Bake for around 20-25minutes or until the pastry has puffed up and is golden.