Sausage Rolls

These are very cute and extremely tasty nibbles that, I can pretty much assure you will not last long at a party or lunch. If you can't find - or do not want to use - pork and apple sausages, then I would recommend adding some grated apple with the sage, as this flavour combination works brilliantly in the sausage roll. Another point to note is that, even if the sausage isn't the best on its own, that doesn't mean it won't work in a sausage roll. The pork, apple and cider sausages I first used weren't the most tasty by themselves, but in this dish were excellent. I adapted the recipe from Keswick School's one.
Ingredients:
  • 200g sausage meat, preferably apple or apple and cider
  •  a couple of tablespoons of sage
  •  100g plain flour
  •  50g butter
  • 2-3tbsp cold water
  •  1 beaten egg, to glaze

Method:

1. Preheat the oven to 180 degrees celsius

 

2. Cut the butter into small cubes and rub into the flour using your fingertips or if possible an electric mixer until it resembles breadcrumbs

 

3. Add, to begin with, 2 tbsp cold water and stir using a metal knife. 

 

4. Mix to form a firm, smooth dough, using a little more water if necessary

 

5. Roll out the pastry into a roughly 20cm x 20cm square on a floured surface

 

6. Cut this into 2 equal rectangles

 

7. If you are using actual sausages (as opposed to sausage meat) and haven't already, remove their skins

 

8. Lay the sausage meat in a line down one side of each pastry rectangle and sprinkle with sage

9. Lift the side of the pastry that doesn't have the meat on, and fold over the sausage, sealing the pastry with a little water

 

10. Press the seal of the pastry down with a fork

 

11. Cut each roll into 3-4 pieces, depending on how big you want the sausage rolls and snip, using a pair of scissors, a small hole in the top of each

 

12. Glaze, using a brush, with the beaten egg

13. Transfer the rolls onto a lined baking tray, and bake for 15-20 mins

 

14. Remove when golden brown and serve warm, or as a cold snack