Sausage rolls are an indulgent treat and have always been a celebration staple in my house, usually served warm and in vast quantities courtesy of my mother.
I've included the pastry recipe as I love homemade and it's really not too difficult to make. In reality shop bought is almost as good so feel free to substitute.
Ingredients (to make a celebratory quantity);
500g plain flour
250g lard
250g butter
Cold water
1kg good quality chipolatas (my favourites are obviously from Lincolnshire)
250g stilton or other strong cheese
1 egg
Directions
1) Ensure that the butter and lard are straight from the 'fridge, pinch off pound coin sized pieces of each and add to the flour in a mixing bowl.
2) Add just enough cold water to bring together and then work lightly until you have pastry, try to keep everything cold as the fat should not melt at this point (it should still be present in large lumps). Wrap in cling film and leave to rest in the 'fridge for at least 30 minutes.
3) On a lightly floured surface, roll out the pastry to a thickness of around 1cm and then fold both ends into the middle. Turn through 90 degrees and repeat. Repeat this step 7 times, giving the pastry layers. Wrap in cling film and Leave to rest in the 'fridge for a further 30 minutes.
4) Cut the pastry in half (for ease of working) and then roll out into a strip about 10 cm wide, repeat with the other half of the pastry. Crack the egg and mix with a fork in a bowl.
5) Skin the sausages (cut with a small knife and then simply squeeze the meat out) and lay the meat along the middle of the pastry. Crumble the cheese over the top and fold over the pastry, sealing with the egg wash and crimping.
6) Place the sausage rolls on a greased baking tray and egg wash, cook at 180C for around 30 minutes or until golden. Take out of the oven and re egg wash half way through cooking for a professional, shiny finish!
Try to allow the sausage rolls to cool before you tuck in (this rarely happens in my house).
No comments:
Post a Comment