These sausage rolls can be assembled and frozen individually and baked from frozen for on-demand and easy meals
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 6-8 |
| Cuisine | British |
| Diet | Other |
| Preparation | Moderate |
| Calories | 450 |
| Fat | 28.1g |
| Saturates | 7.7g |
| Protein | 19.5g |
| Carbs | 31.3g |
| Sugars | 1.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the sage. Zest the lemon. Finely grate the Parmigiano Reggiano.
In a bowl, combine the sage, lemon zest, cheese, breadcrumbs, salt, mince and mushroom powder then set aside.
Heat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper.
Unroll the pastry and halve it lengthways. Spoon the stuffing mixture over half the pastry, pressing down slightly. Lightly whisk together the water and egg and brush the mixture along one edge of each pastry half, then fold one side of the pastry over the filling, using a fork to press the edges down to seal.
Cut the sausage rolls into eight pieces and transfer them to the lined baking tray. Brush the tops of the sausage rolls with the remaining egg wash. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months.
Bake the rolls for 20 minutes until golden.
Scatter over the extra sage leaves and serve warm with gravy.
