Homemade puff-pastry and wild boar sausage rolls

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These gourmet sausage rolls are delicious with a cold beer. Double the recipe if you’re having a big party.

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For the puff pastry

  • 250g/9oz plain flour, plus extra for dusting
  • pinch salt
  • 300g/10½oz chilled unsalted butter, 50g/1¾oz cut into cubes, the rest left in a block

For the filling

  • 25g/1oz unsalted butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 50ml/2fl oz brandy
  • 500g/1lb 2oz minced wild boar (available from farm shops and online specialists)
  • 6 sprigs fresh tarragon, leaves roughly chopped
  • 2 free-range egg yolks, lightly beaten
  • salt and freshly ground black pepper