Simple home-made sausage rolls
Homemade sausage rolls are in a class of their own. I have long since given up making my own puff pastry unless it’s a special occasion. It’s so straightforward.
Instructions
Roll out the ready made puff pastry on a floured board until about 1/2 cm thick. You can leave it thicker if you like.
Roll the sausage meat into a sausage shape with floured hands and place it on the pastry. Leave a little space from the top so the pastry can fold onto itself to seal the meat in.
Brush the edge with beaten egg and roll the pastry over to make the seal. Cut off any remaining pastry and go again if there is enough.
Cut the sausage rolls into the size you want. Make picnic sized small ones, or whoppers for hungry mouths.
Brush them with beaten egg and put a cut or fork prick in the top.
Place them on a baking tray and bake in a hot oven - 230C / 210C Fan / Gas 8 - until the pastry is golden brown. They should take about 20 minutes.
Recipe Notes
Watch out as you may have to defend hot sausage rolls from eager hands and mouths until they've cooled a little.
Use up any leftover pastry to make jam tarts for tea.
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