Sausage rolls
Perk up your lunchbox with these party favourites, bound to be a hit with kids
Difficulty and servings
Makes 10
Preparation and cooking times
Prep 25 mins
Cook 40 mins
- Heat oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages and mix with the crumbs and sage. Halve the pastry into 2 rectangular blocks. On a floured surface, roll each block lengthways only until you have 2 thin sheets, about 20 x 45-50cm.
- Thinly spread the onions in a strip over the pastry, leaving a 3cm border along one long-edge of each sheet. Divide the meat along the onions, shaping into a smooth roll, then brush just the border with beaten egg. Fold excess pastry over the meat and press to stick to the eggy border. Trim this edge, tuck under slightly to hold, then brush all over with egg. Scatter with seeds and slice each roll into 5. Bake on baking sheets for 35-40 mins until golden and cooked through. Once cool, freeze in bags. Defrost overnight in fridge.
3 ways to enjoy
1. Pack with sachets or small pots of ketchup or brown sauce for dipping. 2. Eat with a leafy salad. 3. Add cucumber sticks, cherry tomatoes or radishes.
Per serving
439 kcalories, protein 15g, carbohydrate 27g, fat 31 g, saturated fat 12g, fibre 1g, sugar 4g, salt 1.67 g
Recipe from Good Food magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/749633/
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Ingredients
- 12 sausages
- 2 slices white bread , whizzed into crumbs
- 2 tbsp chopped sage
- 500g pack puff pastry
- 3 tbsp caramelised onions
- flour , for dusting
- 1 egg , lightly beaten
- 2 tsp sesame seeds
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Get the kids to help make these yummy muffins, perfect for lunchboxes
36
ratings
Difficulty and servings
Makes 10
Preparation and cooking times
Prep 25 mins
Cook 40 mins
Ingredients
- 12 sausages
- 2 slices white bread , whizzed into crumbs
- 2 tbsp chopped sage
- 500g pack puff pastry
- 3 tbsp caramelised onions
- flour , for dusting
- 1 egg , lightly beaten
- 2 tsp sesame seeds
Per serving
439 kcalories, protein 15g, carbohydrate 27g, fat 31 g, saturated fat 12g, fibre 1g, sugar 4g, salt 1.67 g
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30 September 2010
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28 December 2010
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21 April 2011
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