sausage roll recipe bbc
Chill for 20 mins. Cut in half so that each piece measures 25cm x 20cm16in x 8in.
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For the sausage rolls roll out the puff pastry on a lightly floured surface to a large rectangle about 40cm x 25cm16in x 10in.
. Bake in the oven for 25-30 mins until deep golden brown. Allow to cool a little. Place the sausage rolls onto a baking tray and bake for 15-20 minutes or until the pastry is crisp and golden and the sausage meat is.
Bring the pastry around the mixture and seal the edges with a fork then cut into 8 pieces. Fold one edge of the pastry over the meat and roll to encase then use a fork to press the pastry edges together. Cut each pastry roll into 8-10 small sausage rolls.
Lay on a lined baking sheet and brush each one with the beaten egg. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Unravel the puff pastry on a floured surface then roll out so one side measures about 40cm.
Can be made a day ahead or frozen for up to one month. To bake from frozen add an extra 10 mins to the cooking time. Push the mushroom mixture down the centre of the pastry.
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