Spring is here, and while we are starting to see some sunny weather, it is still quite damp outside, making it the perfect time to treat yourself to some savoury comfort food. One of the UK’s most comforting dishes is the sausage roll, but after Greggs raised the prices this year it is becoming more expensive to visit the bakery.
It is becoming cheaper to make sausage rolls yourself, and Mary Berry’s recipe is incredibly easy do make these homebaked goods. These sausage rolls are hearty and warming which makes them fantastic to eat on during April’s unpredictable weather and they can be made from scratch in only 30 minutes. They are perfect to make for lunch or to impress loved ones as they will make a fantastic addition to any picnics, barbeques or picky bits spreads you have planned when it is less rainy outside.
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They are so simple to bake as she uses store-bought pastry. In her cookbook titled Simple Comforts, Mary Berry confessed this recipe is her publisher’s favourite.
Mary wrote: “Lizzy, our publisher, asked for sausage rolls to be included in the book, as she feels they are among the most comforting of all foods. She’s right! If you can’t find ready-rolled puff pastry, buy an all-butter 500g (1lb 2oz) block and use about four-fifths.”
How to make Mary Berry’s sausage rolls
You will need (for six portions):
- Six pork sausages
- One garlic clove (crushed_)
- Two tablespoons of sundried tomato paste
- Six peppadew peppers
- One sheet of ready-rolled puff pastry (375g)
- Flour (for dusting a surface)
- One egg (for an eggwash)
- Salt and pepper
- Parsley
Method:
To begin, preheat the oven to 220 °C (200 °C for fan ovens, or gas mark 7). Then line a large baking tray with baking paper.
Next, take the sausages, cut the skin casings and place the meat into a mixing bowl. Add the tomato paste, pepperdew peppers, parsley and crushed garlic.
Season the sausage mixture with salt and pepper, then use your hands to combine everything until fully incorporated.
Wash your hands, and then scatter some flour on a clean kitchen surface. Roll out the pastry into a rectangle.
Crack a egg into a small bowl and beat it with a fork to make a eggwash. Brush the eggwash all over the pastry.
Then, divide the sausage mixture into three equal portions. Take one portion and roll it with your hands to form a long log shape, roughly the same length as the pastry strip.
Place the sausage log lengthways along the long side of the pastry, about 10 centimetres from the edge so you have room to fold it over.
Lift the nearest edge of the pastry and fold it over the sausage meat to enclose it. Press the edges together with a fork to seal.
Trim any excess pastry, then cut the roll in half so you have two medium-sized sausage rolls. Repeat this process with the remaining portions of sausage meat to make six sausage rolls in total.
Put the sausage rolls on the prepared baking sheet and brush any leftover beaten egg on top of the pastry. Cook for 25 to 30 minutes and you will have golden sausage rolls that taste so much better than any you could buy out of a supermarket.