In 1946 George Orwell described the bar food in his ideal pub in the essay, The Moon Under Water: “You cannot get dinner at the Moon Under Water, but there is always the snack counter where you can get liver-sausage sandwiches, mussels (a speciality of the house), cheese, pickles and those large biscuits with caraway seeds in them which only seem to exist in public-houses.”
I’m not offering mussels to my local pub but I seem to be doing well with my other savoury snacks… like the pork pies or scotch eggs I made a few weeks ago and the sausage rolls that I baked last Saturday.
They are really easy to make and take hardly any time:
You will need:
ready rolled puff pastry sheet
fresh thyme leaves, salt and black pepper
beaten egg yolks
How many of the above you’ll need depends entirely on how many sausage rolls you want to make. One sheet of puff pastry is enough for 10 rolls.
Preheat the oven to 200°C/Gas 6.
Unroll the sheet and put on a floured surface. Slightly roll the pastry with a rolling pin into a bigger rectangle. Cut it once in the middle lengthwise, then cut both smaller rectangles into five equal sections. You now have 10 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves.
Roll the sausage up in the pastry to enclose and repeat with all the sausages.
Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration. Brush well all over with the the beaten egg yolks and bake in the oven for about 35 minutes or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.