Sausage Roll Recipe

These sausage rolls are a great way to create home made picnic food from scratch! This recipe will make 6 sausage rolls perfect for a picnic, lunch or just a light snack. They can be frozen uncooked and can be cooked once de-frosted or from frozen, by simply adding an extra 10 minutes to the cooking time.

I learnt this recipe at GCSE food tech at St Bartholomew’s, however it has proved to be a big hit with my family so I still often make it to this day.

If you would prefer a vegetation option click here.


200g Strong Plain Flour 
75g Margarine (cold)
75g Lard (cold)
1/2 tsp Lemon Juice 
Approximately 8 tbsp water (cold)
Pinch Salt
200g Sausage Meat or sausages with skin removed (any flavour you like)
1 Egg (beaten)

Cooked bacon pieces, caramelised onion, chutney or other flavourings (optional)


See diagram below for further instructions 

 Flakey Pastry:

  1. Mix the fats (Margarine and Lard) together on a plate and divide into quarters 
  2. Sieve the flour and salt into a mixing bowl and rub in 1/4 of the fat 
  3. Add the lemon juice to the bowl and enough cold water to make a soft dough (approximately 8 tbsp)
  4. Roll the pastry into a rectangle (about the size of an A4 page) and divide into thirds (do not cut, just mark) 
  5. Spread 1/4 of the fat on 2/3 of the pastry 
  6. Fold the bottom third up and the top third down and seal the edges 
  7. Rotate the pastry a quarter turn clockwise 
  8. Re-Roll the pastry (again to about an A4 page size)
  9. Repeat until all fat is used up (refrigerate between rolls if needed)
  10. Roll out once more without fat
  11. Refrigerate for 10 minuets in cling film 


  1. Preheat oven to 220°C  or Gas 7
  2. Mould the sausage meat into a long roll and place down the length of the pastry
  3. Add caramelised onion, bacon (cooked) or other optional fillings
  4. Brush one edge of the pastry with water and fold the other edge over to cover the sausage
  5. Seal and trim the edges
  6. Cut into 6 evenly sized pieces and place on a baking tray
  7. Make even small incisions on the top of the rolls
  8. Glaze with a beaten egg
  9. Bake for 30-35 minuets or until pastry is golden brown
  10. Remove from oven and allow to cool

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