Traditional British, Lite Bite Nut Free, Sausage Meat

Sausage Rolls

Serves 6

Ingredients

Method

200 g Plain Flour ( plus extra for rolling out the pastry)
¼ tsp Salt (Table)
100 g Cold Butter Cubed
2 tbsp -3 tbsp. Milk
200 g Sausage Meat
¼ tsp Salt and Pepper (to your taste)
1 Egg or Milk or Both To brush the top of pastry

Preheat the oven to 200ºC / 400ºF

To make the pastry, place the flour, salt and cubed butter in a bowl and using your fingertips, rub the butter and flour together until the mixture resembles breadcrumbs.

Add the milk (1 1/2 - 2 Tablespoons at first) as you may not need it all as you do not want a wet pastry. If the dough binds well then thats is enough but if it still feels dry and crumbly add a little more milk.

Roll out your pastry on a floured surface to a rectangle of 30cm x 25cm and cut it in two lengthwise.

Season the sausage meat and roll into a sausage the same length as the pastry x 2 and place it down the middle of the pastry rectangles.

Brush the pastry edge with a little beaten egg/milk mixture and roll the pastry around the sausage meat into a cylinder and repeat with the other piece of pastry.

Brush the pastry with more egg/milk mixture and cut the sausage rolls into 5cm lengths and place on a baking tray.

Cook for 20 minutes or until golden brown.