Sausage rolls are a Christmas classic. I say that, but to be honest I haven’t eaten a sausage roll (or any kind of meat for that matter) for over 20 years. But never the less they certainly make an appearance on the Christmas at my mums house every year. They always disappear pretty quickly too!
The pastry on these is light and flaky and the fennel seeds give it a little more flavour and a bit of crunch. The apple in the filling makes the sausage rolls nice and moist and adds a little extra sweetness too.
I’ve used Delia Smiths quick flaky pastry for these because, let’s be honest, she’s rarely wrong about these things!
makes about 20
110g frozen butter
175g plain flour
pinch of salt
350g outdoor reared sausage meat
1 small bramley apple
Sift the flour into a large bowl and mix in the salt. Coarsely grate the butter into this and mix it in using a butter knife so that it is evenly distributed. Use a little cold water to bring it all together to form a rough dough. Use just enough water as necessary and mix it using a knife rather than your hands so that the dough doesn’t get too warm.
Wrap the pastry dough in plastic and pop it in the fridge to rest for 30 minutes.
Once the dough has rested roll it out on a very lightly floured surface into a long thin oblong. Try to only roll it in one direction, this helps it to rise more evenly when it cooks. With the short side of the dough facing you fold the top third down and the then the bottom third up. Give the dough a quarter turn and then roll it out again into an oblong. Repeat the folding process and then return the dough to the fridge for another 15 minutes or so.
Pre-heat your oven to 220°c and lightly grease a large baking tray.
Peel, core and thinly slice the apple and season your sausage meat if you think it needs it.
Take the pastry dough back out of the fridge and roll it out again on a lightly floured surface so that you have a long thin oblong, a few millimeters thick. Lay the apple slices on the lower half of the pastry, don’t worry if you don’t need to use all of it. Put the sausage meat on top of this in an even layer.
Brush the bottom edge of the dough with egg wash and then fold the rest over the filling. Firmly press down the edge and crimp it with a fork. You can trim the edge a little if it looks a bit scruffy.
Brush the whole thing with egg wash and then sprinkle on the fennel seeds, you can be as generous as you like. Use a sharp knife to neatly cut your giant sausage roll into about 20 little bite-size sausage rolls.
Carefully transfer them to a baking tray and bake them for 25-30 minutes, until the pastry has puffed up a little and they are golden brown. Enjoy hot or cold!