Sausage rolls
(from Elyce123’s recipe box)
Makes 2
Source: delicious. July 2005
Prep time: 20 minutes
Cook time: 15 minutes
Categories: July
Ingredients
- flour, to dust
- 1 quantity shortcrust pastry
- 1 good pork chipolata, halved
- 1 medium egg yolk
- 1 sage leaf
- sesame seeds or poppy seeds, to garnish
Directions
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Preheat the oven to 220˚C/fan 200˚C/gas 7. Line a baking sheet with baking paper.
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Put a large sheet of baking paper on the work surface and dust it with flour. Cut the pastry into 2 pieces and dust each one with flour. Roll each pastry piece into a rectangle the same length as half a chipolata and three times its width.
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Place a chipolata half in the centre of each pastry strip. Brush the left-hand edge with a little water, then fold over the right-hand side to cover the chipolata, pressing the edges together to seal. Put onto the baking sheet, then repeat with the second roll.
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Brush the sausage rolls with egg yolk. Put a sage leaf on top of 1 and sprinkle the other with seeds. Bake for 15 minutes until golden brown. Serve warm or cold.