I make these sausage rolls for my children’s lunches at school; it makes a change from sandwiches.
First I make some quick flaky pastry by grating frozen butter onto flour and then mixing together with a palate knife. A little water is added to form a dough. The pastry is wrapped in cling film and refrigerated for about 1/2 an hour.
Next I roll the pastry into rectangles and place some sausages which I have de-skinned in a line down the middle. If the sausages are thin I squish two or three together.
Then I brush a little egg yolk along one edge and roll the meat in the pastry making sure the sealed edge ends up underneath.
Finally I brush egg yolk on the top of each long sausage, make slashes in the top for decoration and bake them.
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Looks great. What temp do you bake them at? Any measurements on the flour and butter?
The recipe is Delia Smith one which is available at http://www.deliaonline.com/how-to-cook/baking/how-to-make-quick-flaky-pastry.html . Basically you grate 220g of frozen butter into 350g plain flour! Mix gently with a palate knife then bind together with some water. I’m glad you like the recipe.
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