Spicy Sausage Rolls
Oven Time : 20 mins
www.odlums.ie
/recipes/spicy-sausage-rolls/
What you need:
- 175g/6oz Odlums Cream Flour
- Salt & Pepper
- 75g/3oz Margarine
- Cold Water (about 4 tablespoons)
- Filling
- 225g/8oz Sausage meat
- 3 Scallions (finely chopped)
- Good pinch of dried Mixed Herbs
- Dash of Worcestershire Sauce
- Black Pepper and Salt
- Milk to Glaze
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
- Sieve flour, salt and pepper into a mixing bowl. Coarsely rub in the margarine.
- Add sufficient water to make a soft, but not sticky dough. Place on a floured surface and lightly knead. Cover and chill while making the filling.
- Put the sausage meat into a bowl and mix in the scallions, mixed herbs, Worcestershire sauce, salt and pepper.
- Roll the pastry into a rectangle and cut down the centre to form two long strips.
- Divide the sausage meat in half and, with some flour, form into two rolls the same length as the pastry.
- Put a roll of sauseage meat down each strip of pastry and roll. Seal each edge with a little milk. Cut into individual rolls. Place on the baking sheet and brush over a little milk to glaze. Bake for about 20 minutes until golden brown.
- Serve either hot or cold.
What you need:
- 175g/6oz Odlums Cream Flour
- Salt & Pepper
- 75g/3oz Margarine
- Cold Water (about 4 tablespoons)
- Filling
- 225g/8oz Sausage meat
- 3 Scallions (finely chopped)
- Good pinch of dried Mixed Herbs
- Dash of Worcestershire Sauce
- Black Pepper and Salt
- Milk to Glaze
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
- Sieve flour, salt and pepper into a mixing bowl. Coarsely rub in the margarine.
- Add sufficient water to make a soft, but not sticky dough. Place on a floured surface and lightly knead. Cover and chill while making the filling.
- Put the sausage meat into a bowl and mix in the scallions, mixed herbs, Worcestershire sauce, salt and pepper.
- Roll the pastry into a rectangle and cut down the centre to form two long strips.
- Divide the sausage meat in half and, with some flour, form into two rolls the same length as the pastry.
- Put a roll of sauseage meat down each strip of pastry and roll. Seal each edge with a little milk. Cut into individual rolls. Place on the baking sheet and brush over a little milk to glaze. Bake for about 20 minutes until golden brown.
- Serve either hot or cold.
