With a luscious filling simply wrapped in a light and flaky pastry, these little treats, made from the humblest ingredients are utterly delightful, incredibly moreish and exceedingly popular. (Makes 6 - 24!)
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.
Remove the skins from the sausages. Slice through the skin of the sausage and then remove it.
Unroll the pastry. Leave it on the baking paper it comes with and then halve the pastry so you have 2 long strips. Place the sausages in the centre of these strips and grind over some black pepper.
If you want to add chutney to your sausage rolls, spread some down the centre of the pastry strip or strips and then top with the sausages.
If you want to add any cheese, sprinkle some on the top of the sausage.
Brush beaten egg down one side of the pastry strip.
Roll the pastry over to the edge with the egg wash and to cover the sausage.
Use a fork to seal the edges of the pastry where they join.
Cut into your chosen size using a sharp knife or a pair of scissors.
Repeat with the other half. You may need to stretch the pastry a little if you have added extra ingredients.
Join the edges and seal with a fork as before.
Transfer the sausage rolls to a baking tray lined with baking parchment. Place the pastry seal underneath the sausage roll and brush the top with beaten egg.
Use scissors to cut some V shapes on the top of the sausage rolls.
If you like, you can sprinkle with sesame seeds before cooking.
Cook in the centre of a preheated oven.
If you want to add grated cheese to the top of the sausage rolls, add it 10 minutes before the end of cooking.
The sausage rolls are cooked when they are golden brown.
Equipment:
Freezing and Cooking From Frozen: