Puff Pastry Guts
This is an ordinary sausage roll, laid out in loops instead of a neat log. It looks alarming enough that children shriek and adults reach for their phones, and it is still a proper hot dish that feeds a crowd. The tomato sauce poured over at the end does most of the work.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Level
- Easy
- Per serving
- 420 kcal
Ingredients
Filling
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What to use instead
No breadcrumbs: blitz 60 g of rolled oats instead. They hold the moisture even better.
Pastry and serving
Makes: 1 coil, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Mix the filling
Combine the mince, breadcrumbs, onion, garlic, thyme, salt and pepper. Work it with your hands for a minute until it holds together — the breadcrumbs have to take up the moisture or the roll will leak.
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Step 2: Roll the pastry
Unroll the pastry into a rectangle roughly 25 × 35 cm and cut it lengthwise into two long strips. Each one becomes its own length of gut.
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Step 3: Lay the filling
Shape the mince into two long ropes and lay one along each strip, close to one edge, leaving 2 cm of pastry on either side.
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Step 4: Fold and seal
Brush the free edge with egg, fold the pastry over the filling and press the seam shut with a fork. Turn it seam side down.
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Step 5: Coil it
Join the two rolls end to end on a lined baking sheet and lay them in loose, uneven loops — real guts are not tidy. Leave a centimetre between the loops so the sides can bake.
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Step 6: Score and glaze
Brush all over with egg and make shallow cuts across the roll every 3 cm. They let the steam out and give it that segmented look.
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Step 7: Bake
Bake at 200°C for 28–30 minutes, until deeply golden. With a thermometer, the centre should read 72°C.
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Step 8: Pour the sauce
Warm the passata with the oil for 3 minutes and pour it over the coil just before serving, so it runs into the crevices.
Tips & variations
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Tip
Do not coil it tightly: wherever the loops touch, the pastry stays pale and raw. A centimetre of air between them fixes it.
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Variation
Swap half the pork for beef and the roll comes out firmer and less rich — add a spoonful of sour cream so it does not dry out.
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Swap
No breadcrumbs: blitz 60 g of rolled oats instead. They hold the moisture even better.
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Storage
Cold, it slices beautifully for a lunchbox. Three days in the fridge; reheat in the oven rather than the microwave, which softens the pastry.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 420 kcal | 2,520 kcal |
| Protein | 16 g | 96 g |
| Fat | 29 g | 174 g |
| Carbohydrates | 25 g | 150 g |
Approximate values calculated from standard ingredient data.
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