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SAUSAGE ROLLS

SAUSAGE ROLLS


175 g Shortcrust Pastry, made with 175 g plain flour

225 g pork sausagemeat

flour, for dusting

a little milk

beaten egg, to glaze


  1.  On a lightly floured surface, roll out the pastry thinly to an oblong, then cut it lengthways into 2 strips. Divide the sausagemeat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.

  2. Lay a roll of sausagemeat down the centre of each strip, brush the edges of the pastry with a little milk, fold one side of the pastry over the sausagemeat and press the two edges firmly together. Seal the long edges together.

  3. Brush the length of the two rolls with egg, then cut each into slices 4 – 5 cm. Place on a baking sheet and bake in the oven at 200°C mark 6 for 15 minutes. Reduce the temperature to 180°C mark 4 and cook for a further 15 minutes.
    Makes 16


SAUSAGE ROLLS

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