Time to stock up the freezer for the coming Festive Season and the boys and their friends being on holidays for weeks on end!
I make enormous batches of sausage rolls, and freeze them uncooked. All I need to do is defrost and bake them at a later date.
Pre made puff pastry comes in sheets and blocks here, I use the sheets for these to speed up the process, the sheets are roughly 25cm square. They are packaged with plastic between each sheet, i use this to then re freeze the individual rolls.
Each sheet makes 4 large sausage rolls or 16 minis.
550g minced pork
400g bacon, back and streaky, minced
1/2 brown onion, chopped very finely
200g Cheddar cheese, grated
120g fresh bread crumbs
1 tablespoon dried sage
2 teaspoons salt
a very good grinding of fresh pepper
4 sheets ready made puff pastry
1 egg, beaten
2 teaspoons poppy seeds
Preheat the oven to 200 degrees Centigrade.
Combine the pork mince, bacon, onion, cheese, breadcrumbs, sage, salt and pepper in a large bowl.
Lay out the sheets of pastry.
Take handfuls of the sausage meat and form into sausages the length of the pastry sheets, lay them onto the pastry.
Take a sharp knife and cut the pastry in half.
Brush the egg along the cut side.
Roll the sausage and pastry towards the cut edge, squeeze the edges together.
Take a fork and press all along the edge.
Brush with the beaten egg, sprinkle with poppy seeds and cut to your desired size.
Repeat with all of the meat.
Place on a baking sheet and bake for 25-35 minutes until golden brown.