Ultimate sausage puffs

Name: Ultimate sausage puffs
Yield: Makes 30
Cuisine: British recipes

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

Per puff

Ingredients

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.

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.

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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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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