SAUSAGE ROLLS
1 packet of ready made puff
pastry ( or make flaky pastry using 6oz frozen butter grated into 10oz plain
flour, 2 tablespoons icy water roll fold roll fold eta)
8 oz very best sausage meat
( or skin best sausages)
1 medium onion chopped very
small in a food processor
1 heaped teaspoon of ground
mace
1 heaped dessert spoon fresh
finely chopped sage ( or teaspoon dried)
Mix last 4 ingredients very
well ( hands is best !! )
Roll pastry until about 24
inches long and about 5 inches across (
should be about 1/8 inch thick
Roll sausage meat into a
sausage shape Floured hands make it easier I tend have pieces about 12 inches
long and abut in the middle of the rolled pastry. Using a pastry brush dampen 1
strip about 1 inch wide on 1 side of the rolled pastry pull over to cover the
meat and seal using a fork on its flat edge firmly. Cut to the length required-
about 1 inch for drinks savoury, 2
inches morning coffee snack 4 inches Lunch box treat
Brush with an egg wash
Cook in a hot oven for about
15 minutes. Middle shelf roasting oven of Aga,
Allow to cool on a rack.
NOTE FROM EDITOR:
If you make these as Nick has suggested - they are wonderful - choose good quality locally sourced sausages or sausage meat