My Bake Off-approved Herby Sausage Rolls, by Val Stones

Our talented baking expert and Great British Bake Off icon Val Stones shares the life-changing herby sausage roll recipe that secured her place on the prestigious Channel 4 show where she wowed for five weeks. These moreish mouthfuls are perfect appetisers for gatherings with family and friends, or your very own Bake Off at home.

• Preparation: 30 minutes
• Cooking Time: 20-25 minutes

Equipment:

• Two baking sheets, greased
• Two small bowls - one containing water for sealing the pastry, and one for the egg yolk glaze
• Three pastry brushes
• An empty small yogurt pot (used to measure equal sausage rolls)
• A well-chilled bottle of water
• Large disposable piping bag

Ingredients:

For the pastry:

• 500g plain flour, plus extra for rolling out
• 500g very cold butter, cut into small cubes
• 1 teaspoon fine sea salt
• 250ml ice-cold water
• 1 teaspoon of lemon juice

My mum taught me to make rough puff pastry. It was so quick and easy and saved time compared to full puff pastry, so I always use rough for this recipe.

For the filling:

• 500g good quality sausage meat
• 1 small onion, very finely chopped (or 50g of soft, cooled sage and onion stuffing)
• 1 teaspoon of mixed dried herbs
• 1 teaspoon dried sage (I grow my own and dry in the autumn, then store in a jar and crush the leaves when needed)
• 1/2 level teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper

For the glaze:

• 1 egg yolk
• 3 teaspoons water
• A few grains of fine sea salt

Dietary considerations:

Replace sausage meat with vegetarian / vegan sausage meat. Also, gluten-free puff pastry is available in supermarkets to cater for any intolerances.

 Val’s top tip: If time is short, you may wish to buy the pastry which is fine – they will still taste delicious. One option is to skip cooking the onion and herbs; instead, add 50g of sage and onion stuffing.

Method:

1. Preheat the oven to 220°C fan, 200°C, 400°F, gas mark 6
2. Place the finely chopped onions into a pan. Cover with a little water, bring to the boil and simmer until soft and the liquid is almost completely reduced
3. Add the dried mixed herbs, sage, salt and pepper to the onion mixture and stir in well to combine. Then, remove from the heat and allow to cool. Alternatively, mix the dried herbs, sage, salt and pepper into the pre-bought made-up stuffing
4. Place the sausage meat in a bowl, then stir in the onion mixture / stuffing
5. Put the bowl in the fridge to allow the dry ingredients to rehydrate a little

To make the pastry:

1. Place the flour in a large mixing bowl and make a well in the centre
2. Put the butter and salt into the flour. With your fingertips, gently lift the butter and work it into small pieces (but not so small that it disperses into the flour)
3. Add the iced water and lemon juice (retaining about ¼) to make a soft dough. Add a little more water if required. You will soon see pieces of butter showing in the dough
4. Roll into a ball and flatten slightly. Wrap in cling film and place in the fridge for 20 minutes
5. Once chilled, flour your work surface and form the pastry into a rough rectangle
6. Roll out the pastry to approximately 20x40cm
7. Fold into three and give a quarter turn
8. Roll again into a 20x40cm rectangle and fold into three again
9. Wrap the pastry in cling film and chill in the fridge for 30 minutes
10. Repeat the above
11. Wrap the pastry in cling film and chill in the fridge for 30 minutes (or up to one hour if you can)
12. When you wish to make the sausage rolls, allow the pastry and the sausage meat mixture to sit on the worktop to warm a little

Assembly / to make the sausage rolls:

1. Repeat the above
2. Wrap the pastry in cling film and chill in the fridge for 30 minutes (or up to one hour if you can)
3. When you wish to make the sausage rolls, allow the pastry and the sausage meat mixture to sit on the worktop to warm a little

Serving and storage:

 The sausage rolls can be served hot straight from the oven, or they can be served cold.

Store in an airtight box in the fridge until needed or place them in the freezer; they keep well for 3 months.

In search of more delicious recipes? Find the full range of Val’s delicious savoury and sweet snacks (with special memories for good measure) here.