Sunday, 6 January 2013

Sausage rolls recipe

The first thing I did on the night of arrival at the cottage in Lenham was get my bake on. I don't understand why people buy ready made sausage rolls when they are so simple to make and taste one million percent better!

You will need :
1 x Prepacked puff pastry - or you can make your own, but what's the point!
500g sausage meat or your favourite sausages
A few sprigs of thyme
1 x egg
A few grinds of Salt & pepper
Flour to dust

Firstly by hand mix the thyme and sausage meat (if you have sausages just split the skins and empty the contents out) together with the salt and pepper in a mixing bowl and set to one side.

Dust the chopping board lightly with flour and roll out the pastry to approximately 3mm thick.  Cut the pastry in half lengthways. 

Working with one piece of pastry at a time load your mixture lengthways on to the bottom half 15mm up from the bottom edge. 

Once filled, whisk your egg up and brush on to the 15mm gap. Food the top half over and seal gently using a fork. Make small incisions into the top of the pastry and cut to your desired size. 

Repeat using the remaining pastry and filling.

Load on to a baking tray and egg wash the top of each roll.

Bake at 200 or 180(fan) for 25 minutes or until golden brown. Let them cool off a little before eating - if you can resist!

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