Callooh Callay's Sausage Roll is more than a bar snack - it has become a major attraction. Owner Richard Wynne lets us in on his bar's (and mum's) recipe.
1 roll puff pastry (shop bought) 1 white onion
5g dry thyme
500g sausage meat
Leftover egg yolk from bartenders (they keep the whites)
Pre-heat oven to 200°C (180°C fan). Make sure the puff pastry is close to room temperature – unravelling it straight from the fridge will make it crack.
Finely chop white onion and mix with thyme and sausage meat. Add a pinch of salt and pepper. Take a golf ball-sized piece of meat mix and microwave until cooked. Taste. Adjust seasoning if needed.
Unravel puff pastry and thin out with rolling pin as required. Lay meat mix 5cm from one side and roll. There should be enough for two whole rolls.
Cut into 5cm sausage rolls and place on baking tray lined with parchment paper. Wash all over with egg yolk and place in oven for 15-20 minutes until golden brown. Serve with ketchup. Makes approximately 30 bite-sized sausage rolls.