Sausage Rolls

These little babies are the last part of my Apprentice ‘party’ as you can’t have a party in Britain without these things. I used Richmond’s vegetarian sausages which are the closest I’ve found to the real deal. Rough puff pastry as used in this recipe gives you a lovely flaky pastry, you can see the layers on the photo above, but is pretty fool proof compared to normal puff pastry. I got the pastry recipe from Paul Hollywood’s ‘How to Bake’ then just wrapped it round the sausages. Serve with some ketchup or even better – Piccalilli which is a British spin on Indian chutneys.

Makes about 32 rolls

Ingredients

  • 8 vegetarian sausages
  • 225g plain flour (and more for dusting)
  • 200g butter
  • 150ml cold water
  • 1 egg

Method

1.) Chop up the butter into small cubes and add to a big bowl with the flour.

2.) Rub the butter into the flour. You want a few chunks of butter. (You could do this bit in a food processor but don’t tell Paul Hollywood!)

3.) Add the water and form a ball with your hands.

4.) Dust a surface with flour and roll out the dough to a large rectangle, about 1cm thick. (I can never get this into a perfect rectangle but to be honest – it doesn’t really matter).

5.) Fold over the two sides into three, like folding up a letter.

6.) Wrap in clingfilm and put in the fridge for 20 minutes.

7.) Roll out the pastry again into a rectangle and again fold into thirds, cover with cling film and refrigerate for 20 minutes.

8.) Repeat this twice.

9.) Preheat the oven to 200 degrees C. Roll out the pastry again. Line a large baking tray with parchment paper.

10.) Place sausages along the width of the pastry and roll up until the pastry meets. Cut across with a knife. Repeat until all the pastry is used up.

11.) Cut the spaces between the sausages then cut each sausage into 4 pieces.

12.) Line them all up on the baking tray with a little space in between.

13.) Separate the egg and whisk up the egg yolk with a fork.

14.) Wash the knife and put slices across the rolls with a sharp knife. Not enough to go through the pastry.

15.) Brush the rolls with some egg.

16.) Bake the rolls for 30 minutes until golden brown.

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