This is a great recipe for using up any left-over bread and is much easier with a food processor. These measurements are for one regular block of (Jus-roll) pastry but you could reduce the amount as required. It makes about 12 sausage rolls but they freeze really well uncooked and then you can just pop them in the oven from frozen to cook. Thanks to Andrea who volunteers at Wantage Community Larder for this recipe.
500g block of puff pastry
Flour for rolling out
Beaten egg to glaze
15oz (425g) fresh breadcrumbs (granary or wholemeal)
12oz (340g) mature cheddar cheese
handful of mixed nuts, seeds or sprouted chickpeas (optional)
2 small onions (red ones were used in this recipe)
5 tablespoons of double cream
1 tsp of mixed herbs
Pinch of cayenne or mild chilli powder
Salt and pepper
Blitz or finely chop the roughly chopped bread, cheese, quartered onions and nuts/seeds/chickpeas if you are including them. Mix these chopped ingredients with the cream, herbs and spices.
Split the block into quarters and roll out each quarter to roughly 15-20cm wide, making sure the pastry is nice and thin (2mm maximum).
Putting it all together:
Form the filling into long sausage lengths. The mixture should hold well together. If it doesn’t add more cream. Place the long sausage shape along your strip of pastry. Fold the pastry over and seal with the beaten egg. Cut rolls to the desired length. Snip 3 V shapes in the top of each roll with scissors to allow air to escape.
If you are baking straight away, brush the top with beaten egg and bake in an oven at 220ºC for 25 minutes until golden brown. Sausage rolls to be frozen do not need to be baked first. Place them straight in the freezer. They can be baked later from frozen at 220ºC for 35 minutes.