Sausage Rolls

Here it is then, for those of you who asked for it :-)

Quick Flaky Pastry

8 oz all purpose flour
6 ozs butter or block margarine
A pinch of salt
Cold water to mix
1 lb. good quality pork sausage meat or skinned sausages
1 teaspoon dried sage
1 egg, beaten, to glaze
1 medium onion, grated (I put mine in my electric chopper)

2 baking sheets, lightly greased

Pre-heat oven to 425F or gas mark 7

The fat needs to be rock-hard from the fridge, so weigh out the required amount, wrap in foil and return to the freezing compartment till solid - about 1 hour.

Meanwhile, sift the flour and salt into a mixing bowl. When you take the fat from the freezer use part of the foil to hold it while it's being grated, or it will melt in your hands. Dip the fat in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the fat down into the flour to make it easier to grate.

You will be left with a pile of grated fat in the middle of the flour, so take a palette knife and start to distribute it into the flour, trying to coat all the pices of fat with flour until the mixture is crumbly. Next add enough water to form a dough that leaves the bowl clean, using your hand to bring it all gently together. Don't overwater!! Put the dough into a polythene bag and chill for 30 mins in the fridge.

When you are ready to make the sausage rolls mix the sausagemeat, onion and sage together in a bowl. Then roll out the pastry on a floured suface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the sausagemeat also into three, making three long rolls the same length as the strips of pastry (if it's sticky sprinkle on flour). (Imagine you are rolling out childrens play doh!)

Place one roll of sausagemeat on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it. Roll the whole thing over so that the sealed edge is underneath. Press lightly and cut into individual rolls each about 2 inches long. Snip three V-shapes in the top of each roll with scissors and brush with beaten egg. Repeat with the other portions of meat and pastry.

If you are going to cook straight away, place the rolls on baking sheets and bake high in the oven for 20 - 25 mins. Or you can store them uncooked in a freezer box and freeze until needed. Although you can store the cooked and cooled sausage rolls in an airtight tin, they do lose their crunchiness. If you freeze them then make sure you defrost the sausage rolls in the fridge before you bake them!!

I also like the shortcrust pastry very much for this and it's easier!!

8 ozs flour
4 ozs butter, margarine or crisco
pinch of salt
A little cold water to mix

Sift the flour and salt into a bowl. Cut the fat into pieces and add to flour. Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Then add a little water using a knife to bring the pastry together. Finish off with your hand gathering all the mixture into a ball. Place in polythene and store in fridge till ready to use. You can also use your electric mixer to incorporate the fat and flour but I advise doing everything else manually because once the water is added the mixture all sticks to the mixer beaters.

I know the flaky pastry seems a drag, but it really is easy and well worth the effort!! Once you try these, I guarantee you will make them over and over :-)