Mini sausage rolls are a British party snack similar to the American pigs in a blanket. Depending on the size of the party, I'll usually make a couple of batches ahead of time and then re-heat them before serving. Traditionally, sausage rolls are just sausage and pastry, but I add a few extras bits to boost the flavor. —Lily Hughes
sheet puff pastry
pork sausage meat
egg (to glaze)
salt and pepper
In This Recipe
Preheat oven to 400F. Line a baking tray with parchment paper. Lay pastry on the tray and gently roll out to a 10" x 5" rectangle. Just below the center of the pasty, spread mustard in an inch thick horizontal line. Arrange sausage meat in an inch thick log on top of the mustard. Drizzle worcestershire sauce over the sausage. Sprinkle thyme leaves across the pasty and lightly season with salt and pepper.
Fold top half of the pastry over the sausage and press the edges together with a fork. Trim the edge to get a neat line then gently slice the pastry log into inch wide segments but do not fully separate. Lightly slash the top of each segment with a sharp knife and glaze with an egg wash.
Bake in the oven for 30 mins or until pasty is golden and sausage is cooked. Once cooked, remove from oven, cut the segments apart, and place on cooling rack. These can be eaten hot or cold, but are best when they're fresh out of the oven.