Sausage Rolls

Ingredients

Thin puff pastry

1¼ kilograms sausage mince

2 tablespoons chopped parley

2 tablespoons of mustard (RL: If this is like my Mums then this is hot English mustard, but she used just 1 teaspoon, so maybe Aunty Anne is talking about mustard powder or something other mustard option that’s no so HOT)

1 teaspoon of salt

1 teaspoon of pepper

Taste (RL: yes, raw 😲) to see if it’s good

Method

Mix all the ingredients in a bowl.

Cook at 425°F (215°C or 200°C for fan forced) for 15 minutes.

RL: I’m afraid that’s about it for the method, and 15 minutes doesn’t seem long enough. I’ll be publishing Mum’s recipe in the near future, and that’s always worked for me for literally thousands of sausage rolls.

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Sausage Rolls

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Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024