Sausage rolls plus

    40 min

    This ultimate sausage roll is almost crossed with a pizza. They have a taste that will have everyone fighting over them.

    Norfolk, England, UK
    3 people made this

    Makes: 12 rolls

    • 500g sausage meat
    • 2 tablespoons Italian herb seasoning
    • salt and pepper
    • 1 teaspoon chilli powder (or more to taste)
    • 400g puff pastry
    • 2 tablespoons tomato puree
    • 125g grated mozzarella
    • 1 egg

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas 7.
    2. Combine meat, Italian herbs, salt, pepper, chilli powder in a bowl, mix with hands. Divide into 2 'lumps'.
    3. Very lightly grease a baking tray and allow to warm in the oven. Divide pastry into 2 equal sized rectangles. Cover each rectangle with 1 tablespoon of tomato puree and half the grated mozzarella, making sure of an even spread.
    4. Now for the messy bit: hand roll both of the sausage meat 'lumps' into long enough lengths to fill the long side of the pastry rectangles. Roll pastry around the meat so that there is meat from end to end, and the seal of the pastry is on the bottom.
    5. Cut the 2 long rolls into 6 rolls each and put onto hot baking tray. Beat the egg and brush over to glaze the 12 sausage rolls.
    6. Bake in the preheated hot oven until golden, risen and properly cooked, 20 to 25 minutes.


    For the more adventurous, minced chillies and garlic go very well in these - the hotter the better!

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