Sausage Rolls
Source of Recipe
the web
List of Ingredients
Shortcrust pastry - 200g (7 oz)
Sausagemeat - 225g (8 oz)
Plain flour
Milk - to glaze
Recipe
Roll the pastry out thinly into a rectangle, then cut it lengthwise into 2 strips.
Divide the sausagemeat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
Lay a roll of sausagemeat down the centre of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausagemeat and press the two edges firmly together. Seal the long edges together by flaking.
Brush the length of the two rolls with milk, then cut each into slices 4 cm (1½ inches) to 5 cm (2 inches) long.
Place on a baking sheet and bake in a moderately hot oven (200 °C / 400 °F Gas 6) for 15 minutes; to cook the meat thoroughly, reduce the temperature to moderate (180 °C / 350 °F / Gas 4) and cook for a further 15 minutes.
Makes 10-12.
Shortcrust Pastry
Makes 600g (1 lb 5 oz)
Plain flour - 400g (14 oz)
Salt - ¼ tsp
Butter or yellow margarine - 100g (3½ oz)
White margarine or lard - 100g (3½ oz)
Cold water - to mix
Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.
|
|
member logon
