Mini sausage rolls

Mini sausage rolls

Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up

Difficulty and servings

Easy

Makes 20

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Freezable

Can be frozen uncooked

Method

  1. Heat oven to 200C/fan 180C/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with the parsley and stir in 50ml cold water. Place the sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.
  2. Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet. Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.
  3. Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.

136 kcalories, protein 4g, carbohydrate 9g, fat 10 g, saturated fat 4g, fibre 0g, sugar 1g, salt 0.52 g

Recipe from Good Food magazine, January 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo ccraig86

    10 September 2009

    ccraig86 rated and commented on this recipe

    5 stars

    YUM!!!

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  • Binder photo Rebekah

    30 October 2009

    Rebekah commented on this recipe

    Hello. I made these for the other half's family and they went down a storm. Super easy to make, but i cut them a bit thin, so they were a bit like sausage roll discs, but they somehow seemed even more impressive. One problem, they're a bit too moorish and we all ruined our dinner fromeating too much!

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  • Binder photo Andrew

    05 November 2009

    Andrew rated and commented on this recipe

    5 stars

    This is a nice simple recipe and I love sausage rolls, however I prefer the Australian variety. If you want to make the Australian sausage rolls you just substitute pork mince for lean beef mince. I find pork very oily and fatty, whereas beef isn't as much. You can also mix equal quantities of pork and beef together (like a good meatball) to give a nice mixed flavour. For a twist you can add more adventurous flavouring to some of the mince like ground chilli power, paprika, garlic, spring (salad) onions, etc. One or more!

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  • Binder photo Chrissi51

    10 December 2009

    Chrissi51 commented on this recipe

    Made a trial run of these, pre-Christmas. They are yummy and very moreish. The pastry puffed up really nicely with the addition of the water to the sausage meat. Will be making some more in the run up to Christmas.

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  • Binder photo Emma

    14 December 2009

    Emma commented on this recipe

    Have made these this afternoon and frozen them pre-baking - all ready for christmas. They look great, I'm really hoping that the sausagemeat stays inside the pastry as they bake - a little worried. Will let you know.

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  • Binder photo Emma

    19 December 2009

    Emma rated and commented on this recipe

    5 stars

    Very pleased that the filling did stay in place. They taste lovely - think I over did the garlic a little bit, but hey it's good for you!! Yum Yum.

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  • Binder photo Jowilkinson

    19 March 2010

    Jowilkinson rated this recipe

    4 stars

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  • Binder photo amy_mac

    15 April 2010

    amy_mac rated this recipe

    4 stars

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  • Binder photo myra

    08 July 2010

    myra commented on this recipe

    This recipe is the best made

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  • Binder photo Natalie

    21 July 2010

    Natalie rated and commented on this recipe

    5 stars

    Delicious! These went down a storm at my mum's birthday party - they had everyone asking for the recipe. They're really easy to make too - I was a sausage roll novice, but there's no looking back!

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  • Binder photo angelsb

    25 August 2010

    angelsb rated and commented on this recipe

    5 stars

    Just made these for the kids - very simple and very tasty! Used a 500g pack of fresh puffed pastry. Using 3/4 of it uses up the sausage meat mix and makes about 50 sausage rolls.

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  • Binder photo pris.lau.

    14 October 2010

    pris.lau. commented on this recipe

    This is the first time i tried making sausage rolls. The recipe is very easy to follow and the result is simply yummy!!

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  • Binder photo cakequeen75

    24 October 2010

    cakequeen75 rated and commented on this recipe

    5 stars

    Fantastic recipe, love the trick of adding a little water, these kept the sausage rolls really moist and helped the pastry puff up far more...I have made these for afternoon teas and kids parties and a fortnight ago for a big garden party on the sunday following my sisters wedding and with a large, varied selection of food that my sisters guests are still talking about....these were the first thing to go!

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  • Binder photo ryanabbott

    29 October 2010

    ryanabbott commented on this recipe

    a great recipe. what i did when i made them, i add mango chutney along the pastry then put the sausage meat on top. they taste lovley, everyone enjoyed them :)

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  • Binder photo Ann

    05 November 2010

    Ann rated and commented on this recipe

    5 stars

    YUM! Made these for the first time this evening and felt compelled to comment! Very easy, very tasty and definitely on the list as a 'make again'.

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  • Binder photo Mayet

    13 November 2010

    Mayet commented on this recipe

    thank you so much for this recipe. I prepared this for my daughter's b-day and everybody loved it.

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  • Binder photo Royston

    02 December 2010

    Royston rated and commented on this recipe

    4 stars

    s They were great i used sainsburys buthers choice sausage meat definately on the Christmas list

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  • Binder photo Teresah

    06 December 2010

    Teresah rated and commented on this recipe

    2 stars

    Wasnt over impressed with these. Adding the water made the sausagemeat lose texture, and they didnt rise any different to ordinary sausage rolls. Wont make them again

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  • Binder photo traceymcv

    04 March 2011

    traceymcv rated and commented on this recipe

    5 stars

    I've made this recipe several times now and always turns out well. The addition of the garlic gives another dimension to the flavour......really yummy. So easy to do, a good one for the children to try. They'll really impress their friends!

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  • Binder photo imaginarygur

    11 March 2011

    imaginarygur commented on this recipe

    Hi.. I would like to ask the ratio for the water to be put into the dough will be around how much?

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Difficulty and servings

Easy

Makes 20

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Freezable

Can be frozen uncooked

Ingredients

  • ½ small garlic clove
  • handful parsley , chopped
  • 400g pack sausagemeat or sausages
  • 375g pack ready-rolled puff pastry
  • 1 beaten egg , to glaze
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136 kcalories, protein 4g, carbohydrate 9g, fat 10 g, saturated fat 4g, fibre 0g, sugar 1g, salt 0.52 g

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