How to make the Best Sausage Roll Recipe

Ingredients (Makes about 12-15 medium sausage rolls):

For the Dough:
2½ cups (300g) all-purpose flour
200g cold unsalted butter (cut into cubes)
½ tsp salt
1 tsp sugar (optional)
1 egg (for egg wash)
¼ to ½ cup very cold water

For the Filling:
500g sausage meat or minced pork
½ small onion (grated or finely chopped)
1 garlic clove (minced)
1 tsp thyme or mixed herbs
1 tsp paprika (optional for extra flavor)
Salt & pepper to taste
1 tablespoon breadcrumbs (helps hold it together)
1 egg (to bind the filling)

Procedure:

1. In a large bowl, combine flour, salt, and butter. Rub the butter into the flour with your fingertips until it looks like breadcrumbs (or use a food processor).

2. Add cold water slowly and mix until it forms a dough. Do not overwork it.

3. Wrap in plastic wrap and chill for 30 minutes.

Prepare the Filling:
In a mixing bowl, combine the sausage meat, onion, garlic, herbs, paprika, breadcrumbs, egg, salt, and pepper.

Mix well until everything is evenly combined.

Assemble the Rolls:
Preheat oven to 200°C (400°F).
Roll out the pastry on a floured surface into a rectangle (about 3mm thick).
Cut into long strips (about 4–5 inches wide).
Place the sausage mixture down the center of each strip in a log shape.
Fold one edge of pastry over the filling and roll to seal. Place seam-side down.
Cut into desired sizes, place on a lined baking tray.

Glaze & Bake
Beat the egg and brush over the tops of the rolls for a golden finish.
Bake for 20–25 minutes or until the pastry is puffed and golden brown.

Tips for Success:
Use cold butter and cold water for the flakiest pastry.
Don’t overfill the rolls to avoid bursting.
You can add a bit of cheese, carrots, or bell pepper to the filling for variety.

Enjoy!