I worked with different patissiers for about 2 years and Christmas time was, putting it mildly, pure chaos. Only second to the Christmas stollen were the mini sausage rolls. Just reheat them in the oven and serve them with mustard and ketchup. Easy, delicious and festive! Believe, it’s a big hit with the old and the young every time!
Because the Singlemade-testers love puff pastry, I decided to include a sausage roll recipe. I’ve pimped them with some cheese, because… cheese!
This recipe uses a full sheet of puff pastry dough to make about 20 rolls. Way too much for a single, but perfectly suited to impress your guests! If you only feel like impressing yourself, you can deep freeze them and reheat them whenever you feel like having a festive treat!
Christmas vibes: mini sausage rolls
Preheat the oven to 200°C.
Mix the minced meat with the grated cheese in a bowl. Dive right in with your hands and get ‘em dirty. Taste to see if the minced meat is seasoned well enough. If needed, add some pepper and salt.
Break the egg into a cup, add a pinch of salt and whisk until even.
Roll open the puff pastry dough and pull in the end, so it gets laid out nice and flat.
Using a ruler for help, use a sharp potato knife to cut half of the pastry dough sheet into squares of about 8x5 cm (don’t worry if it’s not accurate to a millimeter). The knife should be really sharp to avoid the pastry dough tearing.
Make a minced meat sausage at about a finger’s thickness and 5 cm in length.
Lay it out in the middle of a pastry dough square and fold it closed. Press the ends of the dough into one another. If needed, use a fork. Repeat until the dough is used up.
Spread the rolls out evenly over an oven tray, so they’ll bake evenly. Make sure they don’t touch.
Paint the rolls with some egg.
Leave to bake until golden brown for about 15-20 minutes. Set to cool (optionally) on a grate. Done!
*If you can only find round sheets of puff pastry dough, cut it into a rectangle/square first. Use the rectangle for the rolls and the leftover sides to make breadsticks.
Quality is a big issue here. Don’t skimp on the price. For a few cents extra, you’ll have a delicious roll! And it’s Christmas, don’t be afraid to treat yourself!
Tip: If you like a nice golden brown roll, use egg or milk. If you don’t, the roll won’t turn brown and it won’t look as appetizing!
Tip: you can eat the rolls when cold, but they’re best when they’re hot. It’s best to reheat them in the oven (± 180°C, 5 to 10 minutes), to make them nice and crunchy again!
Input Singlemade test panel
The testers all agree: delicious and easy!
Caroline ate them as a movie snack. Bliss!
Stijn took them to work in his lunchbox! He says the cheese is a big plus, because without it the minced meat usually dries out in the oven. Stijn’s tip: it’s easy to scale up the rolls to full sized ones!
And that’s exactly what Carine did, because she lacks the motor skills to make small pastries. 😉 Carine’s tip: add some extra meat seasonings and garlic to the minced meat!
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of firstname.lastname@example.org!
Have fun cooking and… bon appétit! 🙂