I made Pigs in Blankets Swirls a few weeks ago, but thought I'd try making more traditionally shaped sausage rolls for an extended family gathering the day after Boxing Day
Makes 8/16
320g pack ready rolled puff pastry
8 slices of streaky bacon
8 sausages or 500g sausage meat
8 slices of streaky bacon
8 sausages or 500g sausage meat
If using sausages, remove the casings by cutting them off with scissors.
Lay the pastry out on the greaseproof paper it comes with, with one of the longest sides towards you. With a rolling pin, roll the pastry out towards and away from you to make it a little wider.
Cut the pastry in half lengthways from left to right to make two long strips.
Lay short lengths of bacon along the middle of the pastry strips. After cutting the first few slices of bacon in half, I worked out I needed to cut them in three to cover the middle of the pastry.
Divide the sausagemeat in half and spread each half evenly over the bacon, along the middle of each pastry strip, right up to the edges. If using sausages, just lay four skinned sausages along the bacon on each pastry strip.
Fold the longside of the pastry over to the over and crimp it closed with a fork. Lightly score each pastry roll into 4, or 8 if you want mini sausage rolls.
Once scored, cut with sharp scissors. Drag the greaseproof paper onto a baking tray and arrange the cut sausage rolls with a bit of space between them.
Bake at 180C for 40 minutes until golden brown, turning half way though the cooking time. Best eaten hot. Can be reheated at 180C for 7 minutes in an air fryer.
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