Singapore sausage rolls

    45 mins

    The sausage roll, together with chicken pie, was one of my favorite colonial-influenced snacks growing up. With store-bought puff pastry it's really easy to make. Shape them into small sausage rolls and they make great appetizers for a cocktail party!


    Central Region, Singapore
    2 people made this

    Serves: 4 

    • 1/2 (490g) package frozen puff pastry
    • 350g pork sausages of your choice (about 4 to 6)
    • 1 small onion, finely chopped
    • White pepper
    • 1 egg, beaten

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat your oven to 200 degrees C and grease a baking tray.
    2. Remove the sausage meat from their casings and mash together with the chopped onion and sprinkle with pepper to taste. Set aside.
    3. Roll out the pastry and cut into 8 equal sized squares.
    4. Divide the sausage meat into 8 equal parts and form into logs the same length as the pastry.
    5. Place each log in the middle of each pastry. Dampen the edges with water and fold over until the edges meet. The meat should be totally encased in pastry except for the ends.
    6. Place the sausage rolls seam-side down on the baking try and make slits on the top to vent and release fat. Brush tops with the egg.
    7. Bake for 15 to 20 minutes, or until golden brown. Cool on a wire rack and serve warm or cold.

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