British Sausage Rolls (Print Version)

# Ingredients:

01 - 8 ounces (225g) sausage meat.
02 - 1¾ oz (50g) mature cheddar cheese.
03 - 2 teaspoons thyme.
04 - 1 egg, beaten.
05 - 1 sheet (350g) rolled puff pastry (25x48cm/10x19in).
06 - Salt and pepper to taste.
07 - 2 tablespoons flour for rolling.

# Instructions:

01 - Heat oven to 200°C (180°C fan/gas 6). Line baking sheet with paper.
02 - Mix sausage meat, cheddar, and thyme in a bowl. Season with salt and pepper.
03 - Roll out pastry on floured surface to 25x48cm. Cut into 6 rectangles (8x25cm each).
04 - Shape sausage mix into 6 long portions. Place one on each pastry rectangle, leaving 1cm edge.
05 - Brush edges with beaten egg. Fold pastry over and seal. Press edges with fork.
06 - Optional: Chill 10 minutes for flakier pastry.
07 - Cut each roll into 5-6 pieces diagonally.
08 - Brush tops with egg.
09 - Bake 25-30 minutes until golden brown and crispy.

# Notes:

01 - Can be frozen unbaked for 2-3 months.
02 - Reheat at 180°C for 10-12 minutes.
03 - Great with mustard, BBQ sauce, or sweet chili sauce.

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