A Thanksgiving recipe for today's festive eating! Not that you need to wait for an occasion for these :) This recipe was originally published on my old blog on Christmas Eve, 2014.
This season we craved a taste of London, so I am proud to share a successful experiment in The Classic British Sausage Roll: herby meaty bits of porky deliciousness, encased in a flaky buttery puff pastry!
It sounds unusual, but some grated lemon zest really turned out to be the secret ingredient to lift and lighten what can sometimes be an overly stodgy treat. I learned the trick online, and I can't recommend it enough. Herb-wise I stuck with the classic combo of sage and thyme (and the household highly approved), but feel free to play around with whatever aromatics you see fit. You can also use store bought puff pastry if you're too lazy to make the dough from scratch. Both the filling and pastry can be made a day or two ahead of time.
They're rich, hearty, and quite possibly the best savory party bites ever. Merry Christmas and happy eating this holiday season everyone! :)
British Sausage Rolls
Makes about 40 bitesize pieces (*Feel free to make large individual portions if you like. Adjust cooking times accordingly and bear in mind the pastry will puff up.)
- Filling (you can make this several days in advance for the flavors to intensify):
1 1/2 lbs minced pork (*I asked my butcher to grind up a piece of pork loin. You can also use shoulder or ready-bought sausagemeat. Some recipes suggest pork belly or adding some streaky bacon... personally I think this would be too fatty)
Grated zest of 1 lemon
2 tbsp fresh chopped sage leaves (roughly a handful)
Roughly 2 tbsp fresh thyme (about 16 sprigs- I usually just run my hand down the stem and pull the leaves off instead of chopping)
1/2 tsp ground nutmeg
Salt and black pepper to taste
- Puff pastry
2 sticks (230g) very cold butter, diced into cubes
2 cups plain flour
Pinch of salt
Gradually add 1/2 cup ice cold water bit by bit, stirring slowly with a butter knife until incorporated and kneadable (not too sticky). Press with your hands into a rough dough ball (the butter cubes will still be visible) and cling wrap. Refrigerate at least 30 mins or overnight.
Have 1 beaten egg and some flour on standby. Preheat your oven to 425 F (220 C).