Sausage Rolls
By eimearm00
Ingredients
- 200g Shortcrust pastry
- 200g skinless sausages( about 8 sausages)/ 200 g sausage meat
- Pepper and salt
- Egg(to glaze)
Details
servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Make pastry and roll into rectangular shape
Step 2
*SKIP THIS STEP IF USING SAUSAGES RATHER THAN SAUSAGE MEAT* Divide sausage meat in two and roll into two long 'sausages', the same length as pastry
Step 3
Place 2-3 sausages/ 'sausages' about 1 cm from the edge of pastry
Step 4
Grab the edge of the pastry and roll around sausages once. Spread a line of water with a pastry brush on the pastry beside the sausage
Step 5
Cut along the waterline with a knife
Step 6
Pull the bit of pastry over the sausage roll
Step 7
Cut into bite size pieces
Step 8
Cut off any excess pastry
Step 9
Flake edges, glaze with beaten egg and cut two slits on the top of each sausage roll
Step 10
Place on a greased tin. Bake in a fairly hot oven, 220 degrees Celsius(425 degrees Fahrenheit/ Gas 7) for 10 minutes; reduce to moderate, 190 degrees Celsius( 375 degrees Fahrenheit/Gas 5, and cook for about 15 minutes more. Serve on a warmed dish
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