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Cheese and Onion Sausage Rolls

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My mother got this recipe from a gas board cookery demonstration in the 1950s, teaching young housewives how to use their sparkly new post-war style cookers. We loved it then and have loved it ever since.

My mother got this recipe from a gas board cookery demonstration in the 1950s, teaching young housewives how to use their sparkly new post-war style cookers. We loved it then and have loved it ever since.

Ingredients

Serves: 4

Metric Cups
  • 115 grams plain flour
  • 85 grams Cheddar cheese (or similar - grated)
  • 55 grams butter
  • 1 medium egg yolk
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of cayenne pepper
  • 1 pinch of English mustard powder
  • 115 grams sausagemeat
  • 1 small onion (grated - to taste)
  • 4 ounces all-purpose flour
  • 3 ounces Cheddar cheese (or similar - grated)
  • 2 ounces butter
  • 1 medium egg yolk
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of cayenne pepper
  • 1 pinch of English mustard powder
  • 4 ounces sausagemeat
  • 1 small onion (grated - to taste)

Method

Cheese and Onion Sausage Rolls is a community recipe submitted by BetterLate and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Add seasonings to flour to taste - you want a well-flavoured dough but not so spicy that it detracts from the flavour of the filling. Sieve into a bowl.
  • Rub in the fat, stir in grated cheese, and mix to a firm dough with egg yolk. (Naturally, all this can be done in a food processor if you prefer.)
  • Turn out onto a floured board and knead until smooth. Roll out into a long strip.
  • Mix the onion (if using) into the sausagemeat and add extra seasoning if required.
  • Make into a rough roll the same length as the pastry strip and lay it down the centre of the pastry. Dampen edges of pastry and fold over to cover filling. Seal edges and cut into pieces of the size required.
  • Place on baking sheets and bake at 200C° for 15-20 minutes.

  • Add seasonings to flour to taste - you want a well-flavoured dough but not so spicy that it detracts from the flavour of the filling. Sieve into a bowl.
  • Rub in the fat, stir in grated cheese, and mix to a firm dough with egg yolk. (Naturally, all this can be done in a food processor if you prefer.)
  • Turn out onto a floured board and knead until smooth. Roll out into a long strip.
  • Mix the onion (if using) into the sausagemeat and add extra seasoning if required.
  • Make into a rough roll the same length as the pastry strip and lay it down the centre of the pastry. Dampen edges of pastry and fold over to cover filling. Seal edges and cut into pieces of the size required.
  • Place on baking sheets and bake at 200C° for 15-20 minutes.

    • Additional Information

    These are delicious warm, but also good cold for picnics. The pastry recipe on its own makes delicious cheesey biscuits.

    These are delicious warm, but also good cold for picnics. The pastry recipe on its own makes delicious cheesey biscuits.

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