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These festive sausage rolls with pigs in blankets and brie are a simple and delicious way to celebrate the Christmas season.

Perfect for a buffet, drinks party or simply for snacking throughout the holiday period, these sausage rolls are a crowd pleaser!

They’re also great for prepping in advance – you can prepare up to the point when you would bake in the oven and freeze, then defrost and bake until piping hot when you’re ready to eat.

Ingredients, Substitutions and Variations

Puff pastry – pre-made, ready rolled puff pastry is perfect for these – takes all of the stress out of it! However, you can use homemade puff pastry. Just roll out into a large rectangle before starting.
Pigs in blankets – again, you can buy pre-made pigs in blankets or make your own with small pork sausages wrapped in bacon. Either way, you’ll need to precook your pigs in blankets to make sure the bacon is a nice texture.
Brie – although brie is festive, other cheeses work well too – try with Camembert, cheddar or mozzarella.
Egg – for the egg wash.
Fennel seeds – optional, but they add a lovely, savoury flavour to the sausage rolls.

Festive Sausage Rolls

Pigs in blankets and brie stuffed sausage rolls

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 25

Total Time 35

Serving Size Sausage rolls

Ingredients

320 grams ready rolled puff pastry
8 pigs in blankets cooked and cooled
40 grams brie
1 egg
1 teaspoon fennel seeds

US Customary – Metric

Instructions

Preheat the oven to 180 degrees C.
Unroll your puff pastry. Lay the pigs in blankets evenly along the long sides of the puff pastry – 4 on each side.
Cut the brie into 8 pieces and put one piece next to each pig in blanket.
Slice the pastry in half lengthways, then cut evenly between each pig in blanket so that you have 8 evenly sized rectangles of pastry, each with a pig in blanket and piece of brie on them.
Fold over each piece of pastry to cover the pig in blanket and press to seal with your fingers, then use a fork to seal all the way around. Use a knife to pierce a small hole in the top of each one.
Beat the egg in a small bowl and use a pastry brush to brush the egg over the top of each sausage roll. Sprinkle with the fennel seeds.
Put on a baking tray and into the oven for 25-30 minutes, until risen and golden brown.