Suet Pastry Sausage Rolls Recipe

Find more recipes at feastgloriousfeast.com

These Suet Pastry Sausage Rolls are slightly non-traditional lovechild of two true British classic recipes; suet pastry and sausage rolls! The pastry is crisp on the outside and fluffy on the inside with the pork sausage meat packing a flavour punch. Your only question will be why haven't you made them before?!

5 from 2 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings

Author Chloe

Equipment

Wooden Board

Rolling Pin

Mixing Bowl - Extra Small

Sharp Knife - Large

Silicone Pastry Brush

Baking Tray - Large

Baking Parchment if required

Ingredients

450 g Suet Pastry
450 g Pork Sausage Meat
1 Egg
Flour - for dusting

Instructions

Preheat the oven to 200c fan | 220c | 390f or equivalent.
Place 450g Suet Pastry out on a floured surface. Use the sides of your hands to make it into a square rather than round shape.
Gently roll the pastry out. You are aiming for a rectangle around 25x35cm/10"x14".
Flip the pastry as you roll and use more flour if needed to stop it sticking to the board. Use the sides of you hands to push the sides of the pastry inwards to keep the pastry in a rectangle.
If you find the pastry is springing back as you roll, let it sit for a minute or two to rest and then go back to it.
Cut the sheet into half lengthways with a sharp knife.
Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
Beat 1 Egg in a small bowl. Use a pastry brush to cover one edge of the pastry on each strip. I like to go for the inner edges so they lay over the less neater edge.
Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausages.
Start to roll the pastry around the sausage meat starting with the unwashed smaller. Keep the pastry nice and tight to the sausage meat.
Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
Repeat with the second roll and place them both seam side down on the board.
Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Cut each roll in half, half again and then half again. Use the knife to saw rather than press down or you will squash the rolls.
Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
Bake for 20 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
Try to let them cool a bit before serving warm or allow to cool thoroughly and store until needed.

Nutrition (Approx)