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Sausage Rolls
Carol buys her flaky pastry ready made
from the supermarket. (Carol says she is too lazy to make her own these days)
For the Filling
1 medium onion GRATED
1lb (450 gms) of good quality porc sausage meat
1 teaspoon of dried sage
1 egg, beaten to glaze
It is important that the onion is
grated on a box grater or flat grater. It should not be done in a food
processor. Carol has tried all combinations and they do not work as well.
Pre heat the oven to Gas mark 7,
425 degs f, or 220 degs c.
When you are ready to make the sausage
rolls. Mix the sausage meat, onion, and sage together in a mixing bowl. Roll out
the pastry on a floured surface to form an oblong, ( as thin as you can) IF YOU
HAVE ALREADY BOUGHT YOUR FLAKY PASTRY, ALREADY ROLLED, THE PREVIOUS INSTRUCTION
IS NOT NECESSARY.
Cut the pastry into three strips and
divide the sausage meat into three, making three long rolls the same length as
the strips of pastry. If it is sticky, sprinkle on some flour. Place one roll of
sausage meat onto one strip of pastry. Brush the beaten egg along one edge and
then fold the pastry over and seal it as carefully as possible. Carol uses a
fork to seal the edge and then cuts it into mouth size pieces. Snip three v
shapes in the top of each roll with scissors, and brush with beaten egg. Repeat
this with the other strips of meat and pastry.
Place on a baking sheet, and bake on a
high shelf in the oven for twenty to twenty five minutes. They can be frozen
after allowing them to cool.
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