A classic British savoury treat has been given a delicious upgrade for summer. These flaky snacks are a brilliant addition to any outdoor buffet or family picnic. The versatile bakes can be customised easily, allowing parents to sneak healthy greens into the filling for younger eaters.
Mary Berry's Special Version
Baking legend Mary Berry has shared her own special version, which introduces cheese and fresh herbs into the mix. This crowd-pleasing recipe requires only a handful of components and is suitable for batch cooking in advance. The recipe notes explain: "Mary's homemade sausage rolls will always be the first to go at a party."
Freezing and Practicality
Any unbaked leftovers can be kept in the freezer, meaning you will always have a quick party snack ready to go. This makes the comforting bites an incredibly practical option for busy households hosting events, reports Sophie Harris on the Mirror.
Mary Berry's Pork Sausage Rolls Recipe
Ingredients
- 225g pork sausage meat
- 50g mature cheddar, grated
- 2 tablespoons of chopped thyme leaves
- 320g puff pastry packet
- 1 free-range egg, beaten
Method
- Heat the oven to 200°C/180°C Fan/Gas 6 and line two baking trays with baking paper.
- Combine the sausage meat, cheese and thyme in a bowl, seasoning generously with salt and pepper.
- Mash everything together with a fork until well mixed, then roll out the pastry until thin and approximately 25x48cm.
- Brush the pastry with beaten egg, then slice it widthways into six strips, each measuring roughly 8x25cm.
- Divide the sausage mixture into six equal portions, roll each into a long sausage shape, and place it lengthways along one side of each pastry strip, leaving a small border along that edge.
- Brush both long edges with the beaten egg, fold them in half lengthways and firmly press the edges together to seal.
- Trim the edges and crimp them with a fork.
- Chill in the fridge for 10 minutes, then slice into five or six portions and place on the baking trays.
- Cook for 12 to 15 minutes, or until they turn golden brown and are thoroughly cooked.
More Tasty Treats
Tom Parker Bowles on how to master the perfect chicken kebab. Mary Berry's freezer mac and cheese is 'brilliant' for batch cooking.
