SAUSAGE ROLL - PASTRY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 200 g (1 1/2 cups) All Purpose Flour
50 g Butter, cold & diced
50 g Lard, cold & diced
Pinch of Salt
Egg wash, 1 Egg - beaten with a pinch of salt
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Directions: |
Directions:**Use this with SAUSAGE ROLL & DIPPING SAUCE Recipe**
Place the flour into a large bowl, add the butter & lard and rub in with your fingertips until mixture resembles fine bread crumbs. Lift your fingers high to aerate the flour as you mix. (Can use pastry cutter or food processor but just pulse - not a lot.)
Stir in a pinch of salt, then add 2 - 3 Tbsp ice cold water - mix -in cutting fashion with a butter knife until clumpy
Push together - should not be a wet dough - and wrap in cling wrap and place in fridge to "rest" for at least 20 min.
Roll pastry into a rectangle - about the thickness of a looney.
Cut into rectangles with a depth of about 4" and as long as your pastry is rolled out.
Place sausage meat along the centre of pastry.
Using egg wash, brush down one side of the pastry
Roll pastry over the sausage meat and toward the egg wash.
Place sealed edge to the bottom and cut into sausage rolls.
Brush each roll with egg wash and place on parchment lined baking sheet.
Bake for about 30 min - until golden brown and sausage is cooked through.
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Personal
Notes: |
Personal
Notes: GREAT with the SAUSAGE ROLL & DIPPING SAUCE recipe.
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