Seeded sausage rolls

A few weeks ago I took some time off work because my 5 year-old niece came to stay. We knew we were going to take her to Legoland so I said I would cook something with her to take as a picnic. As you’re well aware, my love for sausages knows no bounds, and I know how much children love sausage rolls, so I said we would make those as I also knew it would be something that she could get quite involved with. So, with aprons on, we had a great time mushing up the sausage meat, brushing the egg on to the pastry, and most importantly, testing out the sausage rolls when they were still warm from the oven. They seemed to meet with her approval so they are definitely worthy of an appearance on the blog!

They would be really easy and even quicker to make if you were making them yourself and not with little ones, and they were really really delicious. Best of all, if you can get really good sausage meat then you know exactly what’s going in them, and could add anything you liked into the mixture for different flavours. Oh and no, I don’t make my own puff pastry. Shoot me down if you want, but life’s way too short to be making pastry for a children’s picnic!

Seeded sausage rolls

Makes 8

1 sheet ready-rolled puff pastry

Around 300g sausagemeat

Half a medium onion

1 tablespoon thyme (fresh or dried)

A splash of Worcester sauce

Salt and pepper

Oil for frying

Egg, for brushing

Poppy and pumpkin seeds for sprinkling


Preheat the oven to 180C. Chop the onion very finely and fry in a tablespoon of oil until golden. Leave to cool.

Once the onions are cooled, combine the sausagemeat, thyme, onions, Worcester sauce, salt & pepper. Mix everything together really well (this is where the little ones can get their hands in and get nice and messy!).

Unroll the pastry sheet and cut into 8 evenly-sized squares. I arranged mine in a landscape orientation and made one cut along the length in the middle, and then three cuts downwards.

Arrange a blob of the sausage mixture onto one side of each pastry piece, leaving a bit of room around the edges (don’t leave too much room though, as the meat shrinks up when it’s cooked). Brush the edges of the pastry with water and seal together with the tines of a fork. Brush the top with beaten egg and sprinkle with the seeds.

Bake in the oven for 15-20 minutes until the pastry is puffed up and golden. These taste amazing when still warm for the oven but are perfect for picnics. Enjoy!


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