Sausage rolls

Puff pastry 100 gm 200 gm

Sausage meat 200 gm 400 gm
Method

1. Roll out the pastry 3 mm thick into a strip 10 cm wide.

2. Make sausage meat into a roll 2 cm diameter.
3. Place on the pastry. Moisten the edges of the pastry.
4. Fold over and seal. Cut into 8 cm lengths.
5. Mark the edge with the back of a knife. Brush with egg wash.
6. Place on to a greased, dampened baking sheet.
7. Bake at 220°C for about 20 mins.

Wholemeal Sausage Plait

Plain Flour 125 gm 250 gm 500 gm

Wholemeal Flour 125 gm 250 gm 500 gm
Butter or Margarine 125 gm 250 gm 500 gm
Salt Pinch Pinch 5 gm
Cold Water 75 mls 150 mls 300 mls
Sausage meat 200 gm 400 gm 800 gm
Chopped onion ½ 1 2
Seasoning To taste
Method

1. Sieve the flours and salt together.

2. Rub the fat into the flour until it resembles breadcrumbs.
3. Add the cold water and mix into a dough. Rest in a cool place for 20 minutes.
4. Sweat the onion off in a little oil and allow to cool.
5. Mix in with the sausage meat and season.
6. Make sausage meat into a roll 2 cm diameter.
7. Roll out the pastry into 2 x 3 mm thick strip, 10 cm wide.
8. Place one piece of the pastry onto a greased, dampened baking sheet.
9. Place the sausage meat down the centre of the pastry. Moisten the edges of the
pastry.
10. Fold the remaining piece of pastry in half down its length and cut a diagonal
design into the folded edge, reaching 2/3’s of the way across the pastry.
11. Lay over the top of the sausage meat and seal the edges of the pastry together.
Brush with egg wash.
12. Bake at 200°C for about 30 mins.