Rich, meaty and gloriously flaky, this easy sausage roll recipe is everything you’d want from a moreish picnic snack. Once you’ve cooked your sausage rolls in the air fryer, you’ll never go back to the oven. Guaranteed perfectly crisp, flaky pastry every time.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Ingredients
400g
sausage meat
2tsp.
dried sage
Pinch chilli flakes
2
garlic cloves, crushed
320g
sheet ready-rolled puff pastry
1Tbsp.
Dijon mustard
1
medium egg, beaten
Directions
Step 1In a bowl, mix the sausage meat, sage, chilli, garlic and plenty of seasoning. Unroll the sheet of pastry, with a long edge facing towards you, and brush over the mustard.
Step 2Shape the sausage meat in a line along the long pastry edge closest to you, leaving a 5cm gap to the edge. Fold the larger side of the pastry over the meat towards you and press the edges to seal, then crimp with a fork. Trim to neaten. Slice into 8 even portions and cut a few slits into the top of each portion. Arrange on a baking tray and chill for 1hr.
Step 3Preheat the air fryer to 180°C. Brush the sausage rolls with a little beaten egg. Arrange in the air fryer basket spacing a little apart and cook for 20min, in batches if needed, until deep golden and cooked through.
Cooked and cooled sausage rolls will keep in an airtight container in the fridge for 3 days.
For a twist, you could add some caramelised red onion to your sausage meat mix: Heat 1tsp oil in a medium pan over medium heat and cook 1 red onion for 15min, stirring occasionally, until softened. Add in 1tbsp balsamic vinegar and 1/2tbsp caster sugar and stir until the sugar dissolves. Cook for 4min, or until onions become sticky and caramelised. Empty into a large bowl; cool.
Sprinkle over some nigella or sesame seeds before cooking, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
