Sausage Rolls

Judith Nolan



1 kilo sausage meat (forcemeat, I think you may call it)
1 small onion very finely chopped.
1/2 cup finely chopped parsley
4 tablespoons tomato sauce (ketchup)
2 teaspoons mixed herbs or any nice herb mix
1 cup grated good tasting cheese
Sheets of ready rolled flaky pastry
pepper and salt to taste
2 eggs
1 tablespoon of water


Beat eggs and water together well. Combine sausagemeat, onion, parsley, herbs, cheese and tomato sauce in a bowl with pepper and salt. Mix well.

On a lightly floured board roll out the pastry sheets to a 40 x 30cm rectangle. Cut into two 20cm x 30cm sections. Place the sausage meat mixture down the pastry lengthwise.

Brush the edge of the pastry with the egg/water mixture and roll the pastry over the meat mixture to encase the filling. Press the edges down together carefully to secure. Repeat with remaining pastry sheets until all meat mixture has been used.

Brush over sausage rolls with egg mixture and cut to size required. They can be large and long or small and short.

Place on baking paper on an oven tray. Bake at 220ÂșC for 15 to 20 mins or until golden. May be served hot or cold.  

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