Ingredients makes approximately 6 rolls
- 1 sheet puff pastry (or make own puff or quick puff)
- 2 medium onions
- 6 Sausages of choice (I used Quorn sausages)
- Approximately 1 tablespoon of vegetable oil for browning/ cooking sausages and onions
Lightly cook sausages with a little oil if needed until browned leave to cool
Slice onions and cook with a little oil until soft (don't crisp or burn) season and leave to cool
Slice the pastry sheet into 6 rectangles (depending on the size of your pastry sheet you may get more or less) you want the pastry to be just better than the sausage on the short size and able to roll around the whole sausage with a little to over lap on the larger size of your rectangle.
Brush around the edge of the pastry rectangle with water. Add 1/6th of the softened onion to the left hand size edge and add a sausage, roll the pastry careful overlapping the pastry.
Transfer to a baking tray putting the overlapped edge underneath. Slash the rolls a few times with a sharp knife. You can brush the sausage rolls with milk or egg if you want extra browning and shine.
Halfway through cooking turn the sausage rolls over so the underside also cooks.
The rolls are cooked when your pasty is golden brown and well risen.
Best eaten warm with a little mustard