Sausage rolls

Sausage rolls

By
From
Encyclopedia of Food and Cookery
Makes
24

Ingredients

Quantity Ingredient
375g frozen puff pastry, thawed
500g sausage mince
freshly ground black pepper
1 egg, beaten
salt

Method

  1. Roll pastry out thinly and divide into 2 strips about 10 cm wide. Trim edges.
  2. Form sausage mince into 2 neat rolls the same length as the pastry strips and place each roll along a strip of pastry. Brush long pastry edges lightly with egg, fold pastry over sausage mince and seal it to opposite edge. Cut each roll into 12 sections.
  3. Rinse baking tray with cold water, place sausage rolls on tray and make 2 diagonal slashes through top of each roll. Brush tops with remaining egg. Chill for 20 minutes.
  4. Bake in a preheated very hot oven (230°C) for 10 minutes, then reduce heat to moderate (180°C) and cook for 10 minutes longer. Serve hot.

Note

  • If made in advance, cool rolls on a wire rack, then, when needed, reheat for 5–8 minutes in a moderate oven (180°C).
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