Sausage Roll-Style Hand Pies Recipe

Learn how to make these homemade sausage roll-style hand pies with buttery, flaky pastry and a perfectly seasoned pork filling. The best easy baking recipe for parties, picnics, or quick meals – these savory hand pies deliver all the comfort of traditional sausage rolls in a convenient package.

Difficulty:

Beginner

Prep Time:

30 mins

Cook Time:

25 mins

Serves:

8 hand pies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">250g plain flour</li> <li class="ingredients-single-item">125g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">60-70ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">400g good quality pork mince</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">50g breadcrumbs</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li> <li class="ingredients-single-item">1 tbsp fresh sage, chopped (or 1 tsp dried)</li> <li class="ingredients-single-item">1 tsp ground black pepper</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp nutmeg</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">1 tbsp sesame seeds or poppy seeds (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry first by placing the flour, salt, and cold butter cubes in a food processor. Pulse until the mixture resembles breadcrumbs (or rub the butter into the flour by hand). The small pieces of butter will create steam during baking, forming flaky layers in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice water and apple cider vinegar together. The vinegar helps prevent gluten development, ensuring a tender crust. Add to the flour mixture a tablespoon at a time, pulsing until the dough just comes together (you may not need all the liquid). </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently form into a disc. Wrap in plastic and refrigerate for at least 30 minutes. Cold pastry is easier to handle and will maintain its structure better when baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, prepare your filling. In a large bowl, combine the pork mince, diced onion, garlic, breadcrumbs, herbs, salt, pepper, and nutmeg. Mix thoroughly but gently with your hands – overmixing can make the filling tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove the chilled pastry from the refrigerator and roll out on a lightly floured surface to about 3-4mm thickness. Cut into 8 equal rectangles, approximately 12cm x 15cm each. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Divide the filling into 8 portions and shape each into a sausage shape. Place one portion of filling along the center of each pastry rectangle, leaving a 1cm border around the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush the pastry edges with a little beaten egg, which will act as a glue. Fold the pastry over the filling and press the edges firmly to seal. You can crimp with a fork for decoration and to ensure a good seal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the pies to your prepared baking tray, spacing them evenly apart. Cut 2-3 small slits in the top of each pie to allow steam to escape during baking, preventing the pastry from becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the tops generously with beaten egg for a golden, glossy finish. The protein in the egg creates a beautiful shine and color when baked. Sprinkle with sesame or poppy seeds if using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp, and the filling is completely cooked through (internal temperature should reach 70°C). </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack. This prevents the bottoms from becoming soggy from condensation. Serve warm or at room temperature with your favorite condiments like mustard or chutney. These hand pies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sausage Roll-Style Hand Pies?

These hand pies require plain flour, cold unsalted butter, salt, water, and apple cider vinegar for the pastry. The filling includes pork mince, onion, garlic, breadcrumbs, fresh herbs (thyme and sage), and spices (pepper, salt, nutmeg). An egg wash adds golden colour.

How to cook Sausage Roll-Style Hand Pies at home?

Learn how to cook Sausage Roll-Style Hand Pies by making a flaky pastry with cold butter, then preparing a seasoned pork filling with herbs and spices. Shape the filling into sausages, wrap with pastry rectangles, seal with egg wash, and bake at 200°C for 20-25 minutes until golden brown and the meat reaches 70°C internally.

Can I make these hand pies ahead of time and freeze them?

Yes! These savoury pies freeze brilliantly. You can freeze them either unbaked or baked. For unbaked, freeze on a tray until solid then transfer to freezer bags. Bake from frozen, adding 5-10 minutes to cooking time. Baked pies can be frozen then reheated in a 180°C oven for 10-15 minutes.

What's the secret to achieving perfectly flaky pastry for savoury pies?

The key is keeping everything cold! Use ice-cold butter and water, add apple cider vinegar to inhibit gluten development, and chill the dough before rolling. Handle minimally to preserve butter pieces that create steam pockets during baking, resulting in those desirable flaky layers.

What are some good variations or additions to traditional sausage roll filling?

Enhance your filling with grated apple for sweetness, caramelised onions for depth, chopped bacon for smokiness, or cheese for richness. Vegetarian options include mushroom and walnut, lentil and vegetable, or halloumi. Try different herbs like rosemary or seasonings like fennel seed or smoked paprika.

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