Delia Smith Sausage Rolls

You know you’re onto a winner when the kitchen smells of buttery pastry and melted cheese.
Delia Smith’s Sausage Rolls are proper little mouthfuls of joy: flaky homemade pastry wrapped around a cheesy, herby, oniony filling. Golden, crisp, savoury — and dangerously easy to eat five in a row.

Perfect for parties, picnics, game days, or just because you fancy something brilliant straight from the oven.

Why You’ll Love Them

• Light, flaky pastry made from scratch — but dead simple
• Proper savoury filling with cheddar, onions, herbs
• Quick to prep, easy to bake
• Cut them whatever size you fancy — big, mini, whatever
• Smell incredible coming out of the oven

Ingredients You’ll Need

For the quick flaky pastry:

• 6 oz (175g) butter, cold
• 8 oz (225g) plain flour
• Pinch of salt
• Beaten egg, for glazing

For the filling:

• 10 oz (275g) fresh breadcrumbs
• 8 oz (225g) mature Cheddar cheese, grated
• 1 large onion, grated
• 3 tablespoons thick double cream
• 1 level tablespoon chopped fresh herbs (chives, parsley, thyme)
• 1½ level teaspoons mustard powder
• Pinch cayenne pepper
• Salt and freshly ground black pepper

How to Make Delia Smith’s Sausage Rolls

Prep the oven:
Heat it up to 425°F (220°C), gas mark 7. Line a baking sheet.

Sort the pastry:
Wrap the cold butter in foil and freeze for 30–45 minutes.
Sift the flour and salt into a bowl. Grate the butter into the flour using a coarse grater.
Toss it around gently with a palette knife until it looks like rubble.
Add cold water, a splash at a time, until it comes together into a rough dough.
Wrap and chill for 30 minutes.

Make the filling:
Mix all the filling ingredients together in a big bowl until combined. Season well.

Roll and fill:
Roll the pastry into a big oblong. Cut into three strips.
Spread filling along each strip in a sausage shape. Brush one edge with beaten egg.
Fold the pastry over and seal tight. Turn the rolls so the seam’s underneath.

Shape and glaze:
Cut into diamond shapes (or whatever you like).
Cut three little slashes in the top of each roll. Brush with beaten egg.

Bake:
Place on the prepared baking sheet. Bake near the top of the oven for 20–25 minutes until puffed and golden brown.

Cool slightly before eating — but good luck waiting.

Common Mistakes and How to Dodge Them

• Soggy pastry?
  Make sure the oven’s properly hot before you start baking.
• Pastry too thick?
  Roll it thin enough so it crisps up properly.
• Butter lumps?
  Grate the butter finely and toss it through the flour quickly.
• Overcooked rolls?
  Keep an eye after 20 minutes — they colour fast.

Storage

• Fridge:
  Store in a sealed container for up to 3 days.
• Freezer:
  Freeze unbaked or baked sausage rolls for up to 3 months. Defrost overnight before reheating.

What to Serve with Sausage Rolls

• Fresh crisp green salad
• Pickled onions or chutney
• Potato salad
• Roasted baby potatoes
• Spicy tomato dipping sauce
• A cold beer or classic English cider

Quickfire FAQs

Are sausage rolls better cooked from frozen?
Yes — bake from frozen for a beautifully crisp pastry.

How do you stop sausage rolls shrinking?
Don’t overstretch the pastry. Let it rest properly before baking.

Why does my sausage roll go soggy on the bottom?
Oven not hot enough or baking sheet too crowded — give them space to breathe.

How do I keep sausage rolls crispy after baking?
Let them cool on a wire rack so the steam escapes.

Nutrition (Per Serving)

• Calories: 320 kcal
• Fat: 23g
• Saturated fat: 4.6g
• Cholesterol: 39mg
• Sodium: 451mg
• Potassium: 126mg
• Carbs: 19g
• Fibre: 0.8g
• Sugar: 0.7g
• Protein: 8.5g

Try More Recipes:

• Delia Smith Chicken Curry
• Delia Smith Pickled Onions
• Delia Smith Marmalade Recipe
• Delia Smith Lemon Drizzle Cake