Easy Sausage Rolls for Bonfire Night Party Food

Method

1. Preheat the Oven

   Heat your oven to 200C (180C fan) or 400F. Line two large baking trays with baking parchment and set aside.

2. Make the Sausage Filling

   Put the sausage meat into a bowl along with the grated onion, dried herbs, Worcestershire sauce, garlic powder, salt and pepper. Mix everything together with your hands until evenly combined. Try not to overwork it.

3. Prepare the Pastry

   Unroll one sheet of puff pastry on a lightly floured surface. Cut it in half lengthways so you have two long rectangles. Repeat with the second sheet so you have four rectangles total.

4. Add the Filling

   Divide the sausage meat into four equal portions. Roll each portion into a long log shape and lay it along one long edge of each pastry rectangle, leaving about a 1cm border at the edge nearest to you.

5. Roll and Seal

   Brush the far long edge of each pastry rectangle lightly with beaten egg. Roll the pastry over the sausage meat log, pressing firmly to seal. Press and crimp the seam with a fork to make sure it is well closed. Place seam-side down on the board.

6. Cut Into Rolls

   Cut each long roll into four or five individual pieces depending on the size you want. For cocktail party bites make them about 4cm long. For more substantial rolls go for 6 to 7cm.

7. Egg Wash and Score

   Arrange the rolls on the lined baking trays with a little space between each one. Brush the tops generously with beaten egg. Use a sharp knife to make two small diagonal slashes on top of each roll to let steam escape.

8. Bake

   Bake in the preheated oven for 20 to 22 minutes until the pastry is deep golden and the sausage meat is cooked through. If you have two trays, swap them halfway through for even browning. Rest for five minutes before serving.