My family love sausage rolls and will eat them any day it doesn't have to be for special occasions, in the past I have had trouble with the right pastry I just could not get that melt in your mouth pastry. Until now.
I have come across this lovely melt in your mouth recipe from one of my favourites: Delia Smith. This pastry is so easy and worth it and very hands on: some might think it a bit fiddly but I promise you once you have made it and tasted it you won't do any other.
For the Flaky Pastry:
6oz (175g ) Butter.
8oz (225g ) plain flour.
pinch of salt.
1lb (450g ) good quality Pork Sausage meat.
1 medium onion, peeled and grated .
2 teaspoons chopped fresh sage (if available, if not use dried).
1 egg beaten.
Pre-heat the oven to gas mark 7, 425*F (220*C).
You will also need two baking sheets lightly greased.
The butter needs to be rock-hard from the refrigerator, weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30- 45 minutes........
Meanwhile sift the flour and salt into a mixing bowl.
When you take the butter out of the freezer, open it up and use some of the foil to hold the end with.
Then dip the butter in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate. At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of fat with flour until the mixture is crumbly.
Next add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together.
Put the dough into a polythene bag and chill it for 30 minutes in the refrigerator.
While you are waiting prepare your ingredients:
Mix the sausage meat, onion (grated) and sage together in a mixing bowl.
Roll out the pastry on a floured surface 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 some flour).
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 as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly, and cut into individual rolls each about 2 inches (5 cm) long.
Snip three V-shapes in the top of each roll with scissors and brush with beaten egg.
Repeat all this with the other portions of meat and pastry. If you are going to cook straightaway, place the rolls on baking sheets and bake high in the oven for 20-25 minutes.
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.
For this reason I think it is preferable to remove a few at a time from the freezer and cook them as required.
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