Difference between revisions of "Sausage Rolls"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Meat appetizer Recipes" to "Category:Appetizer Recipes Category:Meat Recipes") |
||
| Line 19: | Line 19: | ||
[[Category:British Appetizers]] | [[Category:British Appetizers]] | ||
[[Category:Australian Appetizers]] | [[Category:Australian Appetizers]] | ||
| − | [[Category:Meat | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Sausage Recipes]] | [[Category:Sausage Recipes]] | ||
[[Category:Savory pastry appetizer Recipes]] | [[Category:Savory pastry appetizer Recipes]] | ||
Revision as of 16:20, 18 April 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.
