Sausage Rolls
A savory pastry of sausage meat filling wrapped in flaky puff pastry and baked until golden.
Ingredients
Puff pastry (scraps can be mixed in)
6 oz (180 g)
Sausage meat filling
4 oz (120 g)
Instructions
1
Rolling the dough
Roll the dough out to about 1/10 inch thick and cut into two long strips about 3 inches wide.
2
Shaping the filling
Roll the sausage meat into a rope about 3/4 inch in diameter and lay it down the center of each dough strip.
3
Wrapping
Brush the edges of the dough with egg wash or water, fold the dough over the filling to enclose it, and press firmly to seal the seam.
4
Cutting and decorating
Cut each strip into pieces about 2.5 inches long and score the tops with a knife for decoration.
