Anna Hansen's The Modern Pantry Sausage Rolls

Anna Hansen's The Modern Pantry Sausage Rolls

Photo of Anna Hansen's sausage rolls.
Light, flaky and buttery with unctuous porky goodness... Salivating yet?

Anna would take along some of The Modern Pantry’s signature Sausage Rolls to The Big Lunch. She shares the recipe below:
‘Sausage rolls are one of my guilty pleasures. What could possibly be better than light, flaky, buttery pastry filled with moist, unctuous porky goodness? This is the recipe we use at The Modern Pantry. It has a hint of smokiness reminiscent of chorizo, another of my favourites. Sausage rolls can be made well in advance and frozen. Bake from frozen at the same temperature, giving them an extra 5-10 minutes.

Makes 12


Large onion, finely sliced into half moons
1 tbsp vegetable oil
300g pork belly, minced
300g pork shoulder, minced
50g pork back fat, minced
35 g breadcrumbs
2 tsp salt
½ tsp black pepper
1 tsp sweet smoked paprika
1 tsp chopped thyme
2 sheets of puff pastry 30cm x 15cm each
1 egg lightly beaten


Cook the onion in the oil over a medium heat until tender & caramelised. Tip into a bowl large enough to hold all of the ingredients& leave to cool completely. Add the minced meat and back fat, plus the breadcrumbs, salt, pepper, paprika & thyme & mix thoroughly. Check the seasoning by frying a small piece in a pan & tasting it, adjust as necessary.

Divide the mix in half & shape into 2 30cm logs. Place each log on a sheet of puff pastry & brush along the edge with beaten egg. Fold the pastry over & seal it as carefully as possible, pressing down firmly with the back of a fork all along the flat edge.

Cut each log into 6 rolls, place on a baking sheet & brush with the remaining beaten egg. Bake in an oven preheated to 200c for 20-25 minutes, until golden & cooked through. Serve hot or at room temperature with your favourite relish or sauce.

These are totally irresistable, so get that apron on and start cooking!