Sausage Rolls
A batch of sausage rolls never last long in my house. I try and make more than we need and freeze some before cooking. If you cannot find sausage meat buy some nice sausages and remove the skin and use that instead.
Tia's tip
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You can half the butter and add half lard for a lighter pastry
Ingredients​
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8 oz / 250g Plain Flour
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4oz/ 125g Butter
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100ml Water
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1 packet of Sausage meat or 6 Sausages
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Milk for sealing the edges and brushing over the top
What do we need?
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Large mixing bowl
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Fork
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Rolling pin
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Weighing scales
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Grater
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Baking tray
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Pastry brush
What do we do?
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Measure the butter and put in the freezer until very cold
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Weigh out the flour and put in the large mixing bowl
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Grate the cold butter into the flour
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Mix the butter and flour carefully with your fingers. By grating the butter, it gives the pastry a flaky pastry texture.
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Use a fork to mix in the water add a little at a time until you have a firm dough
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Wrap the pastry and put it in the fridge for 30minutes to rest
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Roll out half the pastry into a long thin rectangle
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Place the sausage meat in the centre of the pastry. Roll the pastry over the sausage meat and brush one side of the pastry with milk.
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Bring the other side of the pastry over to seal in the sausage meat
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Turn the sausage roll over so that the pastry join is on the bottom
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Cut the large sausage roll into smaller rolls and place on the baking tray
When you are ready to cook them
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Pre-heat the oven to 200 C/ Gas Mark 7
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Brush each sausage roll with a little milk
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Place the sausage rolls in the oven
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Cook for 20 – 25 minutes. You are looking for the sausage meat to be cooked and the pastry should be light brown
IProperty of Cooking Pioneersy.