Mouthwatering Homemade Sausage Rolls

There’s something special about being able to buy homemade sausage rolls, pies and pasties from a bakery. They do taste better than bulk manufactured ones, plus creative cooks can experiment with flavours to come up with something sensational. That’s exactly what this recipe is; a very, cleaver soul has put together this winning combination of flavours to create mouthwatering homemade sausage rolls.



1 packet of puff pastry

1 packet of sausage mince (aka meatloaf sausage mixture)

1 egg

1 medium sized onion

1 granny smith apple (specifically granny smith)


  1. Turn on the oven and set it to 180 degrees.
  2. Place puff pastry sheets on a bench to defrost and slice in half while frozen.
  3. Peel onion and apple. Dice finely.
  4. Place onion and apple into large mixing bowl with sausage mince and egg. Mix thoroughly.
  5. Now the mixture is ready to position onto the pastry. Make thin rows vertically down the centre of the pastry.
  6. Take one side of the pastry and fold it over the mixture. Press down to reduce air inside. Repeat with the other side.
  7. Pinch the ends together to secure mixture inside pastry package.
  8. Slice shallow lines with a knife horizontally along pastry shaft. This should create breathing holes for cooking.
  9. Place each sausage roll on greased proof paper on a flat baking tray. Cook for approximately 20-30 minutes until golden brown.

Serving tip: Best served with mash potatoes, veggies and gravy for a meal, or chutney/tomato sauce for a snack. Recipe can also be frozen.

Image via redonline.co.uk

July 14, 2015

Meat-Free Mondays: Ale And Mushroom Puff Pastry Pies

Who doesn’t love a puffy pastry pie in winter! These ale and mushroom pies taste just as rich and hearty as a traditional meat pie but are a great choice for Meat-Free Mondays.


100g butter

2 large bunches spring onions

550g small chestnut mushrooms

1 tablespoon cornflour

½ teaspoon yeast extract like Vegemite

300-350 ml light ale

210g ready rolled puff pastry


1. Preheat the oven to 200°C.

2. Melt 50g of butter in a large non-stick frying pan. Roughly chop the bottom 7 cm of the spring onions and sauté briefly. Save the tops as you will need them later.
Cut the mushrooms into 5mm slices and add to the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.

3. Remove from the heat and sprinkle with the cornflour. Once back on the hob, add the Vegemite and ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.

4. Divide the mixture into four small soufflé/ceramic pie dishes, then cut out four pastry circles to place on top, leaving some room to rise. Brush with milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.

5. Serve with a crisp salad.

What’s your favourite winter pie?

May 13, 2013