Curtis Stone makes the chicken version of his sausage rolls — an Australian specialty and childhood favorite — wrapped in flaky pastry, baked until golden brown and sprinkled with sesame seeds.
A FITNESS fanatic ran a marathon around all 29 Greggs branches in Newcastle — eating a sausage roll at each. Bradley Whalen-Griffiths, 29, loves the bakery chain — which began in the city in 1951 ...
Australian chef Curtis Stone says sausage rolls — flaky pastry filled with minced meat — must be eaten hot, so bake or reheat this classic snack just before serving. A couple of them served ...