Mix together until fully combined. Divide the sausage mixture into 6 balls. Roll each sausage ball into a long rope and place ...

Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation.

Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the ...

Slice it in two to make two long rectangles. Brush a line of the beaten egg up one side. Place a line of the sausage meat beside this. Roll the pastry up and press in the seam with your fingers ...

This article may contain links from our affiliate and advertising partners. We may receive payments when you click on links, buy through them or share this content. #1. Preheat the oven to 200°C ...

A food-obsessed writer at Taste has shared the key ingredient to making sausage rolls that taste like they’re straight from the bakery. Marina Karris unveiled a staple baking tip that the ...

These tasty sausage rolls are always ... type of sausage (as long as they’re the raw (uncooked) type that you can squeeze the sausage meat out of. o If you have stale bread, blitz in a food ...

Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each. Roll up the pastry from the dry edge to the wet and ...

Cut it into two long rectangles. If easier, you can roll the puff pastry out in portions. Spoon a thin layer of apricot jam ...