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| A
staple of children's parties, picnics and social
gatherings, I don't think I was ever at a get-to-gether
that did not include sausage rolls until I
was about 24 years old. |
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Makes
18 rolls
11/4 lb puff pastry
1 lb lean pork sausage meat
1 tsp mixed dried herbs
salt and pepper
I egg
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Preheat
oven to 220°,
(gas mark 7, 425°F)
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Lightly flour your worktop,
then rroll out pastry to a rectangle of
about 18 inches by 6 inches. (46 x 15 cm).
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Cut pastry in half lengthwise
to give two, 3 inch strips.
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In a bowl, mix the sausage
meat, herbs salt and pepper.
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Divide saudage mixture
in half and roll each portion out into
a long sausage.
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Place a roll of sausage
meat in the middle of each strip of pasty.
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Brush the edges of the
pastry with beaten egg then fold the pastry
over and seal the edges.
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Brush beaten egg all over
the pastry cases then cut them into 2 inch
pieces.
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Arrange on a baking sheet
and bake for 25 to 30 minutes until they
are crisp
and golden.
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