Greggs-Style Sausage Rolls

This recipe elevates a classic traybake by using rich, organic butter and clean, pasture-raised meat fillers.

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Ingredients

  • 1 lb organic pasture-raised ground pork
  • 1 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 2 cloves garlic, minced
  • 1 tbsp raw honey
  • 2 cups organic all-purpose flour
  • 1 cup grass-fed butter, chilled and cubed
  • 1/2 cup ice water
  • 1 tsp sea salt
  • 1 egg for wash

Clean swaps

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What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. In a large mixing bowl, combine the ground pork, sage, thyme, minced garlic, honey, and salt.
  2. Form the meat mixture into 8 uniform cylinders (approximately 3 inches long) and place on a tray to chill for 15 minutes.
  3. In another bowl, mix flour and sea salt. Work in the chilled butter using a pastry cutter or your fingers, leaving visible pea-sized pieces of butter for flaky layers.
  4. Gradually add ice water while mixing until a shaggy dough forms; wrap in film and refrigerate for 30 minutes.
  5. Roll the chilled dough into a rectangle, fold it in thirds like a letter, and repeat twice more; chill 15 minutes. These folds create the flaky, puff-style layers Greggs rolls are known for.
  6. Roll out the dough on a lightly floured surface to 1/4 inch thickness, cut into strips, and wrap around each chilled meat cylinder.
  7. Seal the edges of the pastry with a fork and place on a parchment-lined baking sheet.
  8. Brush with beaten egg wash and bake at 400F (200C) for 25-30 minutes, until the pastry is deep golden and the pork reaches 160°F inside.

FAQ

Can I substitute the raw honey with another sweetener?

Yes, you can use raw maple syrup as a whole-food alternative to raw honey for sweetness.

What is the benefit of using chilled and cubed butter in the dough?

Chilled and cubed butter helps create a flaky crust by separating into layers during baking.

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