Sausage rolls go down well with most people – children and adults alike. These are especially well received as they use pork and buttery puff pastry.
- plain flour, for dusting
- 500g puff pastry, chilled
- 8 good quality chipolatas
- pinch salt
- 1 egg
Extra filling ideas:
- wholegrain mustard
- sweet chilli sauce
- onions, caramelised
- cheese, grated
- dried cranberries
- dried apricots, finely chopped
- apple, grated
- bacon, cooked and chopped
- chives, finely chopped
Preheat the oven to 220°C and line 2 baking trays with non-stick greaseproof paper. On a lightly floured surface, roll the pastry out to about the thickness of a $2 coin and to a 45 x 20 cm rectangle. Cut the pastry in half lengthways so that you have two thin strips measuring 45 x 10cm. Take 4 sausages, cut a hole in the end of the casings and push the meat out directly onto the centre of one of the pastry strips. Continue until the whole strip of pastry has a line of sausage down the middle, leaving a 2cm gap from each edge. Repeat for the other strip of pastry with the remaining chipolatas.
Add whatever extra fillings you think your crowd will like. Grated apple goes down very well with younger ones and wholegrain mustard and bacon with the older. Add the salt to the egg and beat well. Paint the egg wash down
one long edge of each piece of pastry and fold the opposite long edge over to meet it, pressing down to seal. Cut the pastry into 5cm pieces, making 8 sausage rolls from each strip. Place the rolls on the baking trays, then use scissors to snip four 1cm-deep cuts into the sealed pastry edges to make the ‘claws’ on each one. Egg wash over all of the rolls completely. When all the rolls are ready, bake for 20 minutes until well risen, golden and cooked through. Serve warm or cold to baby bears.
Recipe taken from Recipes From a Normal Mum by Holly Bell
You can purchase Recipes From a Normal Mum at cooked.com.
Published by Hardie Grant Books.