Sausage rolls is a big favourite at bakeries and parties alike, so making the home-made version means you can win friends with ease.
Ingredients
- Flour, to dust
- 1 quantity shortcrust pastry
- 1 good pork chipolata, cut in half
- 1 medium egg yolk
- Sage leaves, sesame seeds and poppy seeds, to garnish
Method
- 1. Preheat the oven to 220°C/ fan200°C/gas 7. Line a baking sheet with baking paper.
- 2. Put a large sheet of baking paper on the work surface and dust it with some flour. Cut your pastry into 2 pieces and dust each one with flour. Roll each pastry piece into a rectangle the same length as half a chipolata and three times its width.
- 3. Place a chipolata half in the centre of each pastry strip. Brush the left-hand edge with a little water, then fold over the right-hand side to cover the chipolata, pressing the edges together to seal. Put onto the baking sheet with everyone else’s, then repeat with your second roll.
- 4. Brush the sausage rolls with egg yolk. Put a sage leaf on top of 1 and sprinkle the other with 1 teaspoon sesame seeds or poppy seeds. Bake for 15 minutes until golden brown. Serve warm or cold.