Sausage Rolls are a classic British snack, with thousands and thousands being sold across the country every day thanks to being perfect for a quick, on-the-go breakfast, lunch or daytime snack. But, as they’re traditionally made with pork sausage meat, they’re not much good for people who won’t dine on swine. But worry not, because these cheese and onion sausage rolls are arguably as a good as their porky counterparts and that both vegetarians and meat eaters alike will love! Make them for lunch or as part of a buffet, they’re great for all occasions.
Cheese & Onion Sausage RollPrint Recipe
- 375g Shortcrust Pastry
- 200g Mature Cheddar Cheese, grated
- 200g Breadcrumbs
- 1 x Onion
- 3 tbsp Thick Double Cream
- Fresh Basil
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 x Eggs
Preheat an oven to 220°C (200°C fan)/425°F/Gas Mark 7.
To make the breadcrumbs, take 200g of bread (preferably slightly stale) and blitz into fine crumbs in a food processor. (You can use store bought breadcrumbs too, but I prefer to make my own)
Roughly chop the onion and add to the food processor along with the cheese, double cream, basil, salt, pepper and one of the eggs.
Blitz in the food processor until everything it becomes a firm mixture that you can handle and shape.
Dust a surface generously with flour and roll out the pastry into a rectangle approximately 30cm by 15cm and 0.5mm thick. Cut in half length-ways.
Take half the filling and shape it across half of one of the strips, making sure you leave about a 1cm space so you can fold over the pastry.
Crack the remaining egg into a bowl and beat it thoroughly. Brush the egg onto the pastry and fold it over to seal in the filling.
Repeat this for the other half of the pastry.
Brush the outside of the pastry with the rest of the egg, coating thoroughly, and then use a sharp knife to cut into rolls about 2.5cm - 3cm in size.
Place onto lined baking trays and bake in the oven for 15 - 20 minutes until lovely and golden brown.