sage and paprika sausage rolls
 



The flaky pastry here is easy to make — just ensure you keep everything, hands included, as cold as possible and don’t handle the pastry too much. Play around with the filling — sun-dried tomatoes, chorizo or caramelised onions are all great additions to the sausage mix.

serves 6-8 people

for the pastry
150g unsalted butter, frozen
110g strong white bread flour
110g plain flour, plus extra for dusting
½ tsp paprika
2 tsp dried sage

for the filling
400g good-quality sausage meat
100g dry-cured streaky bacon, finely chopped
A bunch of sage, finely chopped
½ tsp dried thyme
½ red onion, very finely chopped
½ tsp cayenne pepper
½ tsp smoked paprika
100g chestnut mushrooms, finely chopped
1 tsp crushed garlic
1 tsp Worcestershire sauce
1 egg for egg wash

01 Coarsely grate the butter onto a cold plate and return to the freezer. Sieve both flours into a large bowl and mix in the paprika, dried sage and a pinch of salt and pepper. Without handling the grated butter, drop it into the flour and, using a blunt knife, mix it in, coating the butter evenly.

02 Sprinkle over 2 tbsp of ice-cold water and mix in with the knife, gradually adding in a further 2-3 tbsp of water until the mix starts to come together. Finish mixing to a dough with your hands, but do not overhandle. If you need more water, add it a couple of drops at a time. The pastry should leave the sides of the bowl clean. Flatten into a block and wrap in clingfilm. Cool in the fridge for 30-45 minutes.

03 For the filling, place all of the ingredients into a large bowl with some salt and pepper and mix with a spoon, then squish it together with your hands. Fry a piece off in a pan to check the seasoning. Cover and set aside until needed.

04 Remove the pastry from the fridge and cut the block in half. On a lightly floured surface, roll out each half into a 30cm x 15cm oblong, the thickness of a £1 coin. Trying not to handle it too much, turn the pastry as you roll to stop it from springing back. Trim the edges so they are straight and neat.

05 Place half of the sausage meat onto the pastry, squeezing it into a sausage shape to fill the centre lengthways. With cold floured hands, fold one side of the pastry up to the middle and brush the outside with egg or milk. Fold the other side over to slightly overlap, and gently squeeze together to join the pastry. Roll the whole thing over so the join is on the bottom. Place in the freezer to chill, then repeat with the other half.

06 Remove each roll from the freezer after about 10 minutes and use a sharp knife to cut into 5cm (bite-size) or 10cm (snack-size) rolls. Put them on a greased and lined baking sheet and return to the freezer until ready to cook.

07 Heat the oven to 180C (non-fan 200C). Glaze the rolls with egg wash and snip a small V on top of each one to let steam escape. Bake for 20-30 minutes (depending on size) until golden brown and the sausage is cooked. Remove from the oven and place on a wire rack to