Sage and Apple Sausage Rolls
These sausage rolls are made with soft and flaky spelt pastry and taste amazing! The sage and apple make the sausage rolls such a crowd pleaser, and they are much easier to make than you would have ever thought.
Shop bought pastry is usually one of the most ultra-processed food items, so making your own is a very rewarding and healthy way to enjoy pastry.
Take these on picnics and trips to the beach over the summer, or eat them round a firepit in the autumn.
For gluten-free, dairy-free and egg-free options, see the notes below.
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Sage and Apple Sausage Rolls
Ingredients
- 140 g Butter
- 180 g Spelt flour (plain, white)
- 400 g Sausage meat (or de-skinned sausages)
- 0.5 Onion
- 0.5 Apple (small)
- 0.5 tsp Sage (dried or more if fresh leaves)
- 1 Egg
Instructions
- Weigh the butter, then re-wrap it and place it into the freezer for half an hour. Pour some water into a jug and place it in the fridge.
- Meanwhile, sift the flour along with a pinch of salt into a mixing bowl. When the butter is hard, remove it from the freezer. Then dip it into the flour and coarsely grate the butter into the flour. Continue to dip the butter into the flour as you go. Once all the butter is grated, use a knife to mix the butter and flour together – the butter will become covered in flour and will begin to look crumbly.
- Remove the water from the fridge, and add just enough to form a dough, bringing it together using the knife. Gently roll the dough into a ball, cover and place in the fridge for half an hour.
- Whilst the dough rests, make the filling. Grate the onion and the apple into a mixing bowl. Add the dried sage, sausage meat, salt and pepper. Mix well and set aside.
- During this time heat the oven to 200°C (fan) and line two baking trays with parchment paper/baking paper.
- Also in a separate bowl, beat the egg and set aside.
- On a floured surface, roll out the pastry into a rectangle – you can trim it to an even shape if needed.
- Place the sausage mixture into a long sausage shape along the middle of the pastry, across the longest length. Brush one long edge of the pastry with beaten egg and carefully fold the pastry over.
- Use a fork to seal the edge, then brush the pastry all over with beaten egg. Cut into 12 sausage rolls and place onto the prepared trays and bake for 20-25 minutes until golden brown.
- Transfer onto a wire rack to cool.
Notes
If you don’t have enough time to make the pastry then I recommend all-butter pastry from Dorset Pastry.
- Gluten-free, use Doves Farm gluten-free plain flour.
- Dairy-free, use a vegan butter alternative or odourless coconut oil.
- Egg-free, use milk or a plant-milk to glaze the pastry
- You can use plant-based sausages if you are meat free.
- Pre-prepare the sausage rolls before baking and freeze for up to 3 months.
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