Recipes, re-invented from cooking shows
Easy Matty's Sausage Rolls
Prep. Time:
Baking Time:
Total Time:
15 mins
25 mins
40 mins
Serves:
Makes 12
An easier take on Matty's Sausage Rolls from Great British Bake Off ™ Season 14. The three stovetop steps — cooking down the apple, caramelising the onion and frying the spicy garlic — are gone: the apple and onion are grated raw and everything is mixed into the sausage meat in a single bowl, then b...
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Ingredients
FOR THE FILLING
1 medium cooking apple, peeled and grated
1 small onion, grated
1 lb (500g) sausage meat (minced pork)
1 teaspoon garlic powder
1/2 teaspoon gochugaru
15 fresh sage leaves, finely chopped
1/2 teaspoon salt
FOR ASSEMBLY
1 lb (500g) puff pastry (2 ready-rolled sheets)
1 egg, beaten (for glazing)
1 teaspoon sesame seeds
EQUIPMENT
Mixing bowl
Method
STEP 1: PREP THE OVEN AND TRAY
Preheat the oven to 425°F (220°C) — it needs to be properly hot. Line a baking tray with parchment paper.
STEP 2: MAKE THE FILLING
Peel and coarsely grate the cooking apple, then grate the onion. Squeeze both in your hands to remove excess liquid so the pastry stays crisp. In a large bowl, mix the sausage meat with the grated apple, grated onion, garlic powder, gochugaru, chopped sage and salt until evenly combined. Disposable gloves make this easier.
STEP 3: SHAPE THE ROLLS
Unroll one sheet of puff pastry. Take half the filling and form it into a long sausage shape, resting it about 2 inches from one long edge. Roll the pastry over the filling, keeping the overlap to no more than an inch, and don't wrap too tightly — the rolls expand as they bake. Repeat with the second sheet and the rest of the filling.
STEP 4: GLAZE AND CUT
Brush both rolls all over with the beaten egg, then scatter the sesame seeds on top. Cut each roll into 6 pieces, about 1.5 inches long, to make 12 rolls. Space them out on the lined baking tray.
STEP 5: BAKE
Bake at 425°F for 25 minutes, turning the tray halfway through, until the pastry is deep golden and the filling is cooked through. Leave to cool for a few minutes before serving.
Instructions
FOR THE FILLING
1 medium cooking apple, peeled and grated
1 small onion, grated
1 lb (500g) sausage meat (minced pork)
1 teaspoon garlic powder
1/2 teaspoon gochugaru
15 fresh sage leaves, finely chopped
1/2 teaspoon salt
FOR ASSEMBLY
1 lb (500g) puff pastry (2 ready-rolled sheets)
1 egg, beaten (for glazing)
1 teaspoon sesame seeds
EQUIPMENT
Box grater
Mixing bowl
Baking tray
Parchment paper
Pastry brush
Heading 5
Ingredients
STEP 1: PREP THE OVEN AND TRAY
Preheat the oven to 425°F (220°C) — it needs to be properly hot. Line a baking tray with parchment paper.
STEP 2: MAKE THE FILLING
Peel and coarsely grate the cooking apple, then grate the onion. Squeeze both in your hands to remove excess liquid so the pastry stays crisp. In a large bowl, mix the sausage meat with the grated apple, grated onion, garlic powder, gochugaru, chopped sage and salt until evenly combined. Disposable gloves make this easier.
STEP 3: SHAPE THE ROLLS
Unroll one sheet of puff pastry. Take half the filling and form it into a long sausage shape, resting it about 2 inches from one long edge. Roll the pastry over the filling, keeping the overlap to no more than an inch, and don't wrap too tightly — the rolls expand as they bake. Repeat with the second sheet and the rest of the filling.
STEP 4: GLAZE AND CUT
Brush both rolls all over with the beaten egg, then scatter the sesame seeds on top. Cut each roll into 6 pieces, about 1.5 inches long, to make 12 rolls. Space them out on the lined baking tray.
STEP 5: BAKE
Bake at 425°F for 25 minutes, turning the tray halfway through, until the pastry is deep golden and the filling is cooked through. Leave to cool for a few minutes before serving.
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