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Sausage Roll
| Cuisine: British |
| Portions: 16 |
| Prep Time: 15 minutes |
| Cook Time: 20 minutes |
| Total: 35 minutes |
| 500 g beef mince |
| 500 g pork mince |
| 2 whole eggs |
| 6 sheets puff pastry |
| 1 tbsp rosemary |
| 1 tbsp sage (ground) |
| 1 tbsp thyme |
| 1 tbsp marjoram |
| 1 tsp salt |
| 1 tsp white pepper (ground) |
| 1 tsp black pepper (ground) |
| 1 tsp cayenne pepper (ground) |
A basic sausage roll.
Sausage Roll
Mix it all in a large bowl.
Split the mix into twelve even amounts.
Take the six sheets of pastry and divide them right down the middle.
Take a lump of the filling and spread it out along the pastry. Roll it up. Make sure there is a little overlap.
Pop onto a tray and place into an oven set at 180 degrees celcius.
Cook for about 20 minutes. Faster in an air fryer, slower in a convection oven.
Cut each roll in half.
Freeze the excess rolls.