Mary Berry’s Herbed Mini Sausage Rolls Recipe

This Mary Berry Herbed Mini Sausage Rolls recipe is a savory and flaky recipe, which is made with pork sausagemeat and fresh herbs. It’s the perfect party appetizer, ready in about 1 hour and 20 minutes.

Mary Berry Herbed Mini Sausage Rolls Ingredients

• knob of butter
• 1 large onion, finely chopped
• 500 g (1 lb) pork sausagemeat
• finely grated zest and juice of 1/2 lemon
• 2 tbsp chopped parsley
• 1 tsp chopped fresh thyme
• salt and black pepper
• 375 g (12 oz) ready-made puff pastry
• 2 tsp sun-dried tomato paste
• beaten egg, to seal and glaze

How To Make Mary Berry Herbed Mini Sausage Rolls

1. Cook the onion: Melt the butter in a frying pan and gently fry the chopped onion for about 8 minutes until soft but not coloured. Set aside to cool completely.
2. Make the filling: In a large bowl, combine the sausagemeat, lemon zest and juice, parsley, and thyme. Add the cooled onion, season with salt and pepper, and mix thoroughly with your hands.
3. Prepare the pastry: Cut the pastry block in half. On a lightly floured surface, roll out each piece to a 25 x 30 cm (10 x 12 in) rectangle. Cut each rectangle lengthwise into three long, equal strips, giving you six strips in total.
4. Assemble the rolls: Spread a thin line of sun-dried tomato paste down the middle of each pastry strip. Divide the sausagemeat mixture into six equal portions and spread one portion along each line of tomato paste. Brush the pastry edges with beaten egg, then fold one side of the pastry over the filling to enclose it. Press the long edges together firmly with a fork to seal.
5. Chill and slice: Place the long sausage rolls on two baking trays lined with baking parchment and chill in the refrigerator for 30 minutes. After chilling, slice each strip crosswise into six smaller pieces to make 36 mini sausage rolls. Separate them slightly on the tray.
6. Bake: Preheat your oven to 200°C (180°C fan, Gas 6). Brush the tops of the sausage rolls with more beaten egg and make two small slashes in the top of each one. Bake for 25–30 minutes until the pastry is puffed up, golden brown, and cooked through. Serve warm.

Recipe Tips

• How to get extra flaky pastry? Keeping the pastry and filling cold is key. The 30-minute chilling time before baking is essential for the flakiest result.
• Can I use different herbs? Yes, fresh sage is a classic pairing with pork and would be a delicious substitute for or addition to the thyme and parsley.
• What if I don’t have sun-dried tomato paste? You can use regular tomato purée or even a thin layer of English mustard for a different flavour profile.
• How to ensure the filling is cooked? The sausage rolls should be golden brown and the filling should be firm. If you’re unsure, you can use a meat thermometer to check that the internal temperature has reached at least 71°C (160°F).

What To Serve With Herbed Mini Sausage Rolls

These classic party bites are perfect on their own or served with:

• A variety of dipping sauces, like tomato ketchup, brown sauce, or a sweet chilli dip.
• A pint of beer or a glass of cider.

How To Store Herbed Mini Sausage Rolls

• Refrigerate: Store cooked and cooled sausage rolls in an airtight container in the refrigerator for up to 3 days. They can be eaten cold or reheated in a moderate oven.
• Freeze: These are perfect for freezing. You can freeze them either before or after baking. To bake from frozen, place them on a baking tray and bake for an extra 10-15 minutes.

FAQs

• Can I make these vegetarian? Yes, you can find excellent vegetarian sausagemeat alternatives in most supermarkets which can be substituted for the pork.
• Why do I need to chill the sausage rolls before baking? Chilling the pastry helps it to relax and firm up. When the cold pastry hits the hot oven, the water in the butter creates steam, which makes the layers of the puff pastry separate and puff up, resulting in a light and flaky texture.
• Can I make one large sausage roll instead of mini ones? Yes, you can leave the long strips whole or cut them into larger pieces. You will need to increase the baking time accordingly.

Try More Recipes:

• Mary Berry Salmon and prawn filo purses Recipe
• Mary Berry’s Smoked chicken tart Recipe
• Mary Berry Cheese and Olive Bites Recipe

Mary Berry’s Herbed Mini Sausage Rolls Recipe

Course: AppetizersCuisine: British

Servings

36

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

83

kcal

Classic, savory, and flaky mini sausage rolls with a herby pork filling, perfect for parties and picnics.

Ingredients

• knob of butter
  

• 1 large onion, chopped
  

• 500 g (1 lb) pork sausagemeat
  

• zest and juice of 1/2 lemon
  

• 2 tbsp chopped parsley
  

• 1 tsp chopped thyme
  

• 375 g (12 oz) puff pastry
  

• 2 tsp sun-dried tomato paste
  

• 1 beaten egg
  

• salt and black pepper

Directions

• Fry the onion in butter until soft; let cool.
  
• In a bowl, mix the sausagemeat, lemon, herbs, and cooled onion. Season well.
  
• Roll out the pastry into two 25x30cm rectangles and cut each into three long strips.
  
• Spread tomato paste down the centre of each strip. Top with the sausagemeat mixture.
  
• Brush edges with egg, fold pastry over, and seal with a fork. Chill for 30 minutes.
  
• Preheat oven to 200°C (180°C fan, Gas 6).
  
• Slice each strip into six mini rolls. Brush with egg and make two small slashes on top.
  
• Bake for 25–30 minutes until golden. Serve warm.