Sausage rolls will be 'the tastiest' if you ditch pork for alternative meat

Sausage rolls are a classic British staple that always hit the spot. They're readily available in so many different shops and bakeries on the high street, but if you fancy making your own at home, it's so easy to do.

One of the best things about sausage rolls is how easily you can customise them to suit your tastes. While pork is what you'll usually find in these pastries, switching it up is a great way to improve the flavour. And one recipe is said to make the 'tastiest and moistest' sausage rolls you'll ever eat.

Switching sausage for beef stroganoff is the perfect recipe to try this autumn, as it involves all of those classic creamy flavours wrapped in flaky pastry.

Shared by the recipe gurus at Taste.com.au, this recipe is very easy to make, and is perfect if you want to prep your snacks for the week ahead.

With 'layer upon layer' of deep and savoury flavour, it's sure to be a huge hit in every household, and is mostly made from storecupboard staples too. Here's everything you need to make this tasty recipe.

Beef stroganoff sausage rolls

Ingredients

• Two tbsp extra virgin olive oil
• One brown onion, finely chopped
• Three garlic cloves, finely chopped
• One tsp freshly cracked black pepper
• Two tsp dried oregano leaves
• Three tsp smoked paprika
• 200g button mushrooms, quartered
• 125ml brandy or red wine
• One tbsp Dijon mustard
• 150ml sour cream
• One beef stock cube
• 500g beef mince
• 30g panko breadcrumbs
• Two sheets of puff pastry
• One egg, lightly whisked

Method

Heat the oil in a frying pan over medium heat. Add onion and cook, stirring, for about four minutes or until softened. Add garlic, pepper, oregano and paprika and cook for another minute before seasoning with salt.

Add mushrooms to the pan and cook for three minutes or until some of their liquid releases. Stir in the brandy or wine, mustard and sour cream, and crumble in the stock cube and stir to combine. Cook, stirring occasionally, until the mixture is reduced and very thick. Transfer to a bowl and set aside to cool completely.

Combine the mince, mushroom mixture and breadcrumbs in a large bowl. Season with salt and keep in the fridge until you need it.

Line a baking tray with baking paper, then cut the pastry sheets in half. Form a log shape with one quarter of the mince mixture along one long edge of each piece of pastry, and brush the opposite long edges with egg. Use the baking paper to help roll the pastry around filling to enclose, pressing the edge to seal. Place the sausage rolls, seam-side down, on the lined tray, and freeze for 10 minutes.

Preheat oven to 200C. Cut each roll in half, then each smaller roll in half again, separate rolls leaving at least 2cm between each. Brush them with egg and sprinkle with extra pepper and extra paprika, and some salt. Bake for 25-30 minutes or until golden brown, and enjoy.