Flaky Sausage Rolls

Method

1. 1

   Step 1

   Heat the oven to 400°F (200°C / Gas 6), or 180°C fan, with a rack in the middle. Line a large, approximately 13 × 18-inch (33 × 46 cm), rimmed baking sheet with baking parchment.

2. 2

   Step 2

   Put the cold sausage meat, squeezed onion, breadcrumbs, sage and pepper in a mixing bowl. Mix with a fork or clean hands just until evenly combined; avoid kneading, which can make the filling firm.

3. 3

   Step 3

   Unroll the chilled pastry onto its backing paper and, if necessary, roll gently between two sheets of baking parchment to a rectangle approximately 10 × 14 inches (25 × 35 cm). Cut lengthways into two strips, each approximately 5 × 14 inches (12.5 × 35 cm).

4. 4

   Step 4

   Divide the filling equally and shape it into two even logs, each 14 inches (35 cm) long. Place one log along the centre of each pastry strip, leaving both long pastry edges free.

5. 5

   Step 5

   Brush one long edge of each strip with a little beaten egg. Fold the pastry around the filling, overlapping the edges by about ½ inch (1 cm), then press firmly to seal and turn each roll seam-side down.

6. 6

   Step 6

   Cut each long roll into six equal pieces with a sharp knife, giving 12 sausage rolls. Arrange them seam-side down on the prepared baking sheet, at least 1 inch (2.5 cm) apart, and refrigerate for 10 minutes to firm the pastry.

7. 7

   Step 7

   Brush the tops lightly with the remaining beaten egg, keeping it off the cut pastry edges so the layers can rise. Sprinkle with sesame seeds and make one small slit in the top of each roll to let steam escape.

8. 8

   Step 8

   Bake for 25–30 minutes, rotating the tray after 20 minutes if the rolls are browning unevenly, until deeply golden, well risen and crisp underneath. Check that the centre of the sausage filling reaches 160°F (71°C) on an instant-read thermometer, inserting it through a cut end; bake for a further 3–5 minutes if needed.

9. 9

   Step 9

   Leave the rolls on the baking sheet for 5 minutes, then transfer to a wire rack so the bases stay crisp. Serve warm, allowing one roll per serving.