Skip to navigation Skip to content
Mini sausage rolls WEB

Mini sausage rolls

Read reviews
3.112 stars based on 18 ratings

These dinky little sausage rolls are perfect bite size snacks, just right for any kind of celebration.

Key Information

  • Prep:
  • Bake:
  • Makes (approx):30
  • Skill level:medium

Membership sign up

Membership-sign-up[1] Sign up


For the pastry

  • 450g 16 oz Plain white flour (we use Allinson) Plain white flour
  • pinch pinch Salt
  • 375g 13¼ oz Butter (unsalted) cold, cut into 2cm cubes
  • 250ml 8½ fl oz Water cold
  • 1tbsp 1tbsp Lemon juice
  • 1 1 Egg(s) (free range) for the glaze

For the filling

  • 500g 17⅝ oz Sausage meat

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the flour and salt into a large bowl, add the butter and stir with a metal spoon to coat the butter with flour.

    Ingredients for this step

    • 450g 16 oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • Butter
  2. Classic mode Step 2

    Mix the water and lemon juice together in a jug and pour into the flour/butter mixture.

    Ingredients for this step

    • 250ml 8½ fl oz Water cold
    • 1tbsp 1tbsp Lemon juice
  3. Classic mode Step 3

    Using a round ended knife cut across the mixture several times, turning the bowl until the dough comes together.

  4. Classic mode Step 4

    Tip onto a lightly floured surface and shape into a thick slab about the same size as a house brick.

  5. Classic mode Step 5

    Flour the surface well and roll the dough into a rectangle approximately 40x20cm. Fold 1/3 into the centre, then fold over the other 1/3. Roll out again to the same size as before then repeat the folding.

  6. Classic mode Step 6

    Rotate the pastry by ¼ turn and repeat the folding and rolling. Repeat this 3 or 4 times making sure the surface in well floured.

  7. Classic mode Step 7

    Wrap the pastry in cling film and place in the fridge for a few hours or overnight. You can freeze this pastry for 5-6 weeks.

  8. Classic mode Step 8

    When you’re ready to use the pastry, remove from the fridge for about ½ hour. Then roll out into a large rectangle about 40x25cm and about the thickness of a £1 coin. Cut this into 3 strips about 8cmx40cm. Preheat the oven to 220°C (fan 220°C, gas mark 7).

  9. Classic mode Step 9

    Make 3 ‘sausages’ of sausagemeat about 40cm long and place one on each of the strips of pastry. Brush along one edge with the beaten egg and fold the pastry over sealing along one side. Cut into mini sausage rolls and brush with beaten egg, then using a sharp knife cut a small slash in the pastry.

    Ingredients for this step

    • 500g 17⅝ oz Sausage meat
    • 1 1 Egg(s) (free range) for the glaze
  10. Classic mode Step 10

    Place in the oven and bake for 20 minutes until golden brown.