Mary Berry’s sausage rolls are the perfect snack to have on the go or to heat up in the oven for a picky spread. They’re so easy to make and taste better than anything you can buy in the shops
Despite summer being behind us, Mary Berry’s picnic sausage rolls remain a delightful treat during the autumn months. Having a swift, effortless snack already prepared to grab on the move or warm up in the oven for a fussy spread is amongst my favourite weekly meal prep tasks.
I’ve experimented with numerous Mary Berry recipes over the years, but I’ve never prepared anything as frequently as I make these sausage rolls. The recipe notes on Good Food stated: “Mary’s homemade sausage rolls will always be the first to go at a party. They’re really easy to make and absolutely delicious.”
She offers a vegetarian alternative, but I consistently opt for the classic pork version, reports the Express.
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Ingredients:
225g pork sausage meat
50g mature cheddar, grated
Two teaspoons of chopped thyme leaves
One packet of ready-rolled all-butter puff pastry
One free-range egg, beaten
Method:
Begin by putting the sausage meat, cheese, and thyme in a bowl and season generously with salt and pepper. Combine together with a fork until mixed.
At this point, I incorporate some paprika, roughly a teaspoon. I believe it contributes a scrumptious flavour and elevates these sausage rolls to another level.
Unroll the pastry on a floured work surface into a rectangle measuring approximately 25cm by 48cm.
Then, I coat the pastry with the beaten egg and subsequently cut it widthwise into six strips, roughly 8cm by 25cm. Divvy up the sausage mixture into six equal portions, then mould each into a long sausage shape and position lengthways along one side of each pastry strip, leaving a 1cm border along that edge.
Brush both lengthy edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal before trimming the edges with a sharp knife and crimping with a fork.
Next, preheat the oven to 200°C or 180°C Fan. Allow them to chill in the fridge for at least 10 minutes before slicing each roll diagonally into five or six pieces.
Then, place on the prepared baking tray and brush with more beaten egg. Bake the rolls for 12 to 15 minutes, or until golden-brown and cooked through.
I adore tucking into these warm and fresh from the oven, but they can be reheated in the oven to revive them after a day or two. They’re absolutely scrumptious and the perfect comforting snack.
