Can you freeze mushroom, chestnut and sage sausage rolls?
Yes, before its final cook. Freeze the pieces on a lined tray until firm, then pack them into a container.
How to freeze and defrost it, with the Food Standards Agency’s advice at each step.
The recipe
One batch makes 8 portions.
Ingredients for 8 portions
Method
Prep
- Peel onions and chop it finely.
- Peel and crush garlic clove.
- Pulse chestnut mushroom in a food processor until finely chopped.
- Pick the leaves from sprig of fresh sage and sprig of thyme, and chop them.
Cook the mushrooms
- Heat olive oil in your biggest frying pan over a medium heat. Fry the onion for 5 minutes until soft.
- Add the mushrooms and cook for 12 minutes until all their liquid has gone and they start to stick.
- Stir in the garlic and herbs for 1 minute, then tip it all into a big bowl.
Make the filling
- Whizz white bread into crumbs and add them to the bowl. Crumble in chestnuts.
- Add dark soy sauce, dijon mustard, salt and black pepper, and mash it all together until it holds when you squeeze it.
- Leave to cool for 20 minutes. It needs to be cold before it meets the pastry.
- While it cools, beat medium egg in a cup.
Roll them
- Unroll puff pastry and cut each sheet in half lengthways, so you have 4 long strips.
- Spoon a quarter of the filling along the middle of each strip in a long sausage shape.
- Brush one long edge with egg, fold the pastry over the filling and press the edges together with a fork.
- Cut each long roll into 6, brush the tops with egg and snip a small slit in each. Lay them on a baking tray lined with baking paper.
To eat now
- Heat the oven to 200°C fan.
- Bake for 25 minutes until puffed and deep golden.
How to freeze
-
cool any warm dishes before putting them in your freezer
, says the Food Standards Agency. - Spread them out on a lined tray and freeze until firm, then pack into your container.
How to defrost
-
the safest way to defrost food is in the fridge overnight
, says the Food Standards Agency. - Take it out of its container.
- Heat it in the oven until it’s steaming hot all the way through and golden.
-
it is important that food is cooked to steaming hot throughout, rather than warmed
, says the Food Standards Agency.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 442 kcal
- Fat
- 20.9g
- Carbohydrate
- 53g
- Protein
- 9g
Nutrition details
- Energy
- 442 kcal
- Fat
- 20.9g
- of which saturates
- 8.6g
- Carbohydrate
- 53g
- of which sugars
- 5.4g
- Fibre
- 3.9g
- Protein
- 9g
- Salt
- 1.62g
Estimated from ingredient data.
Made some already? Add it to your stash. Mark it always in and Nomstash tells you when you’re running low.
For Christmas Eve
- Serve it with Red onion marmalade for dipping.
- 24 rolls, 3 each One batch makes 8 portions.
- Vegetarian
No special kit
- Works best in air-tight containers Any freezer-safe container does the job too.
- Everything from one shop Batch cook it with Nomstash and the air-tight containers go on the same shopping list as the food.
Cook what you already cook
-
Already keep a freezer spreadsheet?
Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.
Bring in my freezer list
Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.