Ultimate sausage puffs

Name: Ultimate sausage puffs
Yield: Makes 30
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 2 shallots, finely chopped; 2 garlic cloves, crushed; 500g sausagemeat; 200g sliced pancetta; 2 fresh rosemary sprigs, leaves stripped and finely chopped; 2 tbsp finely chopped fresh flatleaf parsley; Good grating of nutmeg; 2 x 500g packs puff pastry; Flour for dusting; 100g Gruyère, grated; 1 large free-range egg, lightly beaten

Easy
January 2011

Easy
January 2011

Makes 30
Takes 25 minutes to make, 40 minutes to cook, plus cooling and chilling

Check out our sausage puffs! These posh sausage rolls make a failsafe canapé recipe. Make and freeze ahead for when required.

Nutrition: per serving

Calories: 195kcals
Fat: 13.1g (5.8g saturated)
Protein: 4.2g
Carbohydrates: 12.7g (0.5g sugars)
Salt: 0.7g

Nutrition: per serving

Calories: 195kcals
Fat: 13.1g (5.8g saturated)
Protein: 4.2g
Carbohydrates: 12.7g (0.5g sugars)
Salt: 0.7g

Per puff

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Ingredients

1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
500g sausagemeat
200g sliced pancetta
2 fresh rosemary sprigs, leaves stripped and finely chopped
2 tbsp finely chopped fresh flatleaf parsley
Good grating of nutmeg
2 x 500g packs puff pastry
Flour for dusting
100g Gruyère, grated
1 large free-range egg, lightly beaten

1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
500g sausagemeat
200g sliced pancetta
2 fresh rosemary sprigs, leaves stripped and finely chopped
2 tbsp finely chopped fresh flatleaf parsley
Good grating of nutmeg
2 x 500g packs puff pastry
Flour for dusting
100g Gruyère, grated
1 large free-range egg, lightly beaten

Method

Heat the oil in a pan over a medium heat, then gently fry the shallots for 5 minutes until soft. Add the garlic, fry for a couple of minutes, then tip into a bowl and leave to cool.
Add the sausagemeat to the bowl. Finely slice a quarter of the pancetta and add. Mix well with your hands. Season, mix in the herbs and nutmeg, then shape into 30 walnut-size balls. Flatten slightly and chill until needed.
Roll out both pastry blocks on a lightly floured surface to form two large rectangles measuring about 40cm x 24cm and the thickness of a pound coin. Cut each one into 15 squares about 8cm x 8cm. Cut the remaining pancetta slices in half and place a half piece on each square.
Put the cheese on a plate, then roll the meatballs in the cheese to coat. Place a meatball on top of each piece of pancetta. For each puff, brush the exposed pastry edges with beaten egg, bring the four corners together over the sausagemeat to form a parcel and gently squeeze to seal. Brush the parcels all over with beaten egg and chill for 15 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. Place the puffs on a baking sheet and bake for 25-30 minutes until golden. Cool on a wire rack for a few minutes; serve warm.

Method

Heat the oil in a pan over a medium heat, then gently fry the shallots for 5 minutes until soft. Add the garlic, fry for a couple of minutes, then tip into a bowl and leave to cool.
Add the sausagemeat to the bowl. Finely slice a quarter of the pancetta and add. Mix well with your hands. Season, mix in the herbs and nutmeg, then shape into 30 walnut-size balls. Flatten slightly and chill until needed.
Roll out both pastry blocks on a lightly floured surface to form two large rectangles measuring about 40cm x 24cm and the thickness of a pound coin. Cut each one into 15 squares about 8cm x 8cm. Cut the remaining pancetta slices in half and place a half piece on each square.
Put the cheese on a plate, then roll the meatballs in the cheese to coat. Place a meatball on top of each piece of pancetta. For each puff, brush the exposed pastry edges with beaten egg, bring the four corners together over the sausagemeat to form a parcel and gently squeeze to seal. Brush the parcels all over with beaten egg and chill for 15 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. Place the puffs on a baking sheet and bake for 25-30 minutes until golden. Cool on a wire rack for a few minutes; serve warm.

delicious. tips

Open-freeze the assembled uncooked puffs until solid. Place between sheets of baking paper in a plastic container and freeze for up to a month. Defrost fully before baking.

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3.2 votes

Reviews

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Wendy Banner says:
7th Dec 2017 at 1:19 pm
These are really special sausage rolls and well worth the effort. My friends love them and I will be making them again this Christmas. One thing I would say to anyone making them, especially for the first time, is not to take any notice of the preparation time suggested of 25 minutes. It takes longer than that.
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Nicole Nedelec says:
3rd Jun 2015 at 6:25 am
I love this recipe because…these are the sausage rolls that NEVER get left behind! I think of all the times you go to a party and there are piles of sausage rolls left on the table at the end. I have made these several times and never has there been a single one left. I like to tell people I will bring sausage rolls to their “thing” and produce these beauties :-)
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