Mary Berry’s sausage rolls are perfect for picnics and parties, and they’re so easy to make
Featuring delicate puff pastry and a cheesy, meaty filling, Mary Berry’s sausage rolls are ideal for parties and outdoor dining. They’re incredibly adaptable, and you can even sneak vegetables into them, making them brilliant for kids.
Mary has revealed countless recipes throughout the years, but this particular one suits the entire family and boasts a scrumptious cheese and thyme combination that pairs beautifully together. The recipe instructions stated: “Mary’s homemade sausage rolls will always be the first to go at a party.”
They require just a handful of ingredients and can be stored in the freezer if you have any remaining.
I altered one element of the chef’s recipe, and it made them more flavoursome and crispier, reports the Express.
Ingredients:
- 225g pork sausage meat
- 50g mature cheddar, grated
- Two teaspoons of chopped thyme leaves
- 320g puff pastry packet
- One free-range egg, beaten
Method:
Heat the oven to 200°C/180°C Fan and prepare two baking sheets with parchment paper.
Combine sausage meat, cheese and thyme in a bowl, adding salt and pepper to taste.
Mix together using a fork until well combined, then roll the pastry out thinly to approximately 25x48cm.
Apply beaten egg to the pastry using a brush, then cut it across into six strips, each measuring roughly 8x25cm.
Split the sausage mixture into six equal portions, then shape each into an elongated sausage form and position lengthwise along one edge of each pastry strip, allowing space along that side.
Coat both lengthy edges with beaten egg, then fold in half lengthwise and press the edges firmly together to create a seal. Trim the edges and then crimp with a fork.
Chill for 10 minutes and cut them into small rolls, placing them on the baking tray.
Mary suggests baking the rolls for a mere 12 to 15 minutes, or until they’re golden brown and fully cooked.
I checked my sausage rolls after 13 minutes and they were not done, so I let them cook for another five. After five minutes, they were still pale and uncooked, so I let them cook for another five.
After another five minutes, they were still not golden-brown and cooked through, so I let them cook for another five, bringing the total cooking time to 28 minutes.
I have an oven thermometer, so I know it’s the correct temperature, and I baked them on the middle shelf of my oven.
It’s worth keeping an eye on them if you decide to try them, as baking times could differ, mine by a further 15 minutes.
This ensured they were cooked through, golden and crispy on the outside.