The family recipes of Deborah and Simon Jessey

Sausage Rolls


  • 1 (16oz, 450g) pack of mild pork sausagemeat
  • 1 (17oz, 480g) pack of frozen puff pastry sheets, thawed
  • 1 beaten egg
  • A little flour for working pastry


Preheat the oven to 400°F (200°C). Prepare a surface for working pastry by dusting it with a little flower. Unfold the puff pastry sheets and cut each into 6 equal squares for a total of 12. Divide the sausagemeat into 12 pieces and roll into small logs. Place one log on each pastry square and roll the dough around the sausage, sealing with a bit of the beaten egg. Place the rolls onto an ungreased baking sheet. With a sharp knife, score a couple of shallow cuts into each log at an angle and brush the tops of each log with the rest of the egg. Bake for 20 minutes until golden. Unbaked rolls can be frozen.