Difference between revisions of "Sausage Rolls"
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Revision as of 18:36, 8 May 2012
File:Sausagerolls.jpg
Sausage Rolls
Ingredients
- 200g (7 oz) shortcrust pastry
- 225g (8 oz) sausage meat
- plain flour
- milk, to glaze.
Directions
- Roll the pastry out thinly into a rectangle, then cut it lengthwise into 2 strips.
- Divide the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry.
- Lay a roll of sausage meat 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 sausage meat 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 (1 inch) 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.
- Cover and brown the top of the dish under a hot grill.
- Serve straight from the pan.
