Rhys' Sausage Rolls
Makes: 28
Preparation: 25 minutes
Cooking time: 30 minutes
Ingredients:
1lb (450g) Cumberland Sausagemeat
1lb (450g) Puff Pastry, thawed if frozen
Flour
Milk
1 Egg, beaten
-
Preheat the oven to 220ºC (200ºC fan oven) gas mark 7.
-
Roll out half the puff pastry on a lightly floured surface into a 40.5cm x 20.5cm (16in x 18in) rectangle; cut in half lengthways into two strips.
-
Divide the sausagemeat into four. Dust 2 portions with flour and form into rolls, the length of the pastry. Lay a roll of sausagemeat on each strip of pastry. Brush the pastry edges with a little milk, fold one side of the pastry over and press the long edges together to seal. Repeat with the remaining pastry and sausagemeat. Trim the ends.
-
Brush the pastry with the beaten egg to glaze and cut each roll in to 5cm (2in) lengths. Make two or three slits in the top of each one.
- Transfer to a baking sheet and cook for 15 minutes. Reduce the oven heat to 180ºC (160ºC) gas mark 4 and cook for a further 15 minutes. Transfer to a wire rack. Serve hot or cold.
