Golden Buttery British Sausage Rolls with Flaky Puff Pastry and Savory Herb FillingIngredients:2 sheets all-butter puff pastry, thawed1 pound (450g) pork sausage meat1 small onion, finely grated2 cloves garlic, minced1 teaspoon fresh thyme leaves1 teaspoon chopped fresh sage1 teaspoon Dijon mustard1/2 teaspoon ground black pepper1/2 teaspoon kosher salt1/4 teaspoon ground nutmeg1 tablespoon fresh parsley, finely chopped1 egg, beaten (for the filling)1 egg, beaten with 1 tablespoon water (for egg wash)Sesame seeds or poppy seeds (optional)Directions:Preheat the oven to 400°F (200°C) and line a large baking tray with parchment paper.In a mixing bowl, combine the sausage meat, grated onion, garlic, thyme, sage, Dijon mustard, parsley, nutmeg, salt, pepper, and one beaten egg. Mix until evenly combined.Roll each puff pastry sheet slightly to smooth the seams, then cut each sheet lengthwise into two equal strips.Divide the sausage mixture into four equal portions and shape each into a long log down the center of each pastry strip.Brush one edge of each pastry strip with egg wash, fold the pastry over the filling, and firmly seal the edge.Place the rolls seam-side down and cut each long roll into 4 to 5 smaller pieces.Arrange on the prepared baking tray, leaving space between each roll.Brush generously with egg wash and sprinkle with sesame or poppy seeds if desired.Bake for 25–30 minutes, or until the pastry is puffed, crisp, and deeply golden while the sausage is fully cooked.Allow to cool for 5 minutes before serving warm with English mustard, brown sauce, or your favorite chutney.Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutesKcal: 395 kcal | Servings: 8 sausage rolls
