Ingredients:
- 250g all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 200g unsalted butter, very cold, cut into 1cm cubes
- 120ml ice water
- 500g pork sausage meat (from about 6-8 sausages, casings removed)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
Instructions:
- Make the Rough Puff Pastry: Combine flour and salt. Add cold butter cubes and rub them in roughly, leaving visible chunks. Gradually add ice water and mix until a shaggy dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll and Fold: On a lightly floured surface, roll the dough into a rectangle. Fold the dough into thirds, like a letter. Wrap and chill for another 30 minutes. Repeat this rolling and folding process 2 more times, chilling for 30 minutes between each.
- Prepare the Sausage Filling: In a large bowl, combine sausage meat, onion, garlic, sage, thyme, nutmeg, salt, and pepper. Mix well until everything is evenly distributed.
- Assemble the Sausage Rolls: Roll out the chilled pastry into a large rectangle about 3mm thick.
- Add the Filling: Spread the sausage filling evenly over half of the pastry rectangle.
- Fold and Seal: Fold the other half of the pastry over the filling. Press the edges together firmly to seal. Crimp the edges with a fork.
- Cut into Rolls: Cut the filled pastry into individual sausage rolls (about 10cm long).
- Egg Wash and Score: Place the sausage rolls on a baking sheet lined with parchment paper. Brush them with beaten egg. Score the tops with a sharp knife.
- Bake: Bake in a preheated oven at 200°C (400°F, Gas Mark 6) for 25-30 minutes, or until golden brown and the sausage is cooked through (internal temperature 74°C).
- Cool and Serve: Let the sausage rolls cool slightly on a wire rack before serving these Homemade Sausage Rolls.