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“Sausage meet enclosed with Rough Puff Pastry, taken from the Be-Ro Flour Home Recipes 40th Edition Booklet.”
12 Sausage Rolls

Ingredients Nutrition


  1. Mix flour and salt, add fat cut into small pieces.
  2. Stir in with a knife (do not rub in). Mix to a stiff dough with water.
  3. Roll out on a floured surface to a narrow strip.
  4. Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Do this three times.
  5. Cover pastry and leave to rest (about 15 minutes) then roll into desired shape. Usually oblong.
  6. In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.
  7. Tip Always take care to roll away from you and do not break the air bubbles that will rise.
  8. Heat oven to 230 C, Gas Mk 8 Have ready a baking tray.
  9. Divide the pastry in two and roll each half to a long strip approximately 7.5 cm (3 inches) wide.
  10. Roll the sausage meat with floured hands into a sausage as long as the pastry strip, place on edges of pastry.
  11. Roll up pastry to enclose the meat, dampen the edge and seal well.
  12. Cut into lengths, place on the baking tray and brush with egg or milk and make 3 cuts on the top.
  13. Bake for about 20 minutes until golden brown.

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