Shortcrust Pastry Sausage Rolls

Name: Shortcrust Pastry Sausage Rolls
Total time: 3600 s
Yield: 4 People
Cuisine: British
Ingredients: 750 g Sausage meat 2 Prepackaged with Sage in; 600 g Plain Flour; 500 g Unsalted Butter; 2 tsp. Salt; 4 tbsp. cold water; 1 hen egg beaten for egg wash of Pastry

Gary Waite @cook_20376404

For Puff Pastry Sausage Rolls it gets more complicated too make - because you need too form a blanket sheet of butter between Baking Parchment Paper and Kitchen Foil wrapped on the outside - may need too freeze it . Roll out a section of your Shortcrust Pastry and the sheet of frozen butter should fit in - and then place a sheet of Shortcrust Pastry over the top and then maybe rest for a little while and allow the frozen sheet of butter to defrost and then carry out a sequence of rolling it out and then resting and then rolling it out again and so on - don't know how many times you need too keep doing this.

Gary Waite @cook_20376404

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Ingredients

1 hour

4 People

750 gSausage meat 2 Prepackaged with Sage in
600 gPlain Flour
500 gUnsalted Butter
2 tsp.Salt
4 tbsp.cold water
1hen egg beaten for egg wash of Pastry

Saved

Steps

1 hour

1

In a large mixing bowl or the Kenwood mixing bowl place the Plain Flour in the Mixing Bowl and then rub small cube's of the butter into the Plain Flour - do add salt - mix - and then add all the cold water and then either bind with your hands or powerfully bind with the use of your Kenwood Food Mixer (other Electric Food Mixers are available). Allow to rest in the Fridge for 2 hours, wrapped in Clingfilm.
2

Preheat oven to Gas Mark 5, then divide Pastry into 4 equal balls and then roll out with a Rolling Pin the One raw Pastry ball on a clean floured surface - add Plain Flour too the top of the Pastry then the Rolling Pin won't stick to the Pastry - roll out the Pastry thin (don't know how thin) and then add a line of sausage meat and then curl the side of the Pastry over the top of the sausage meat.
3

Cut a excess line of Pastry off and then pinch with your Fingers too seal in the raw Sausage Rolls (you will need too dip your fingers in cold water and wet the Pastry before sealing in) and then cut equal lengths. Place on a greased baking tray and then egg wash with a basting brush and then add a few knife slit's in the tops and then bake in the oven for 45 minutes, and then turn the oven up to Gas Mark 7 and bake for a further 15 minutes.
4

Put cooked sausage rolls on a cooling rack and then eat when they are cooled down, can eat them completely cold once cooked. Is good to store them in a Air tight container, if not eating them within a day or two. Store in a Air Tight Container and leave in a very cold Fridge and so will probably still be okay too eat in 2 months time. Too freeze - do so from raw made one's and bake from frozen will need too use them up within 6 months from frozen and require longer too bake.