Marguerite Patten's Sausage Rolls
Over a year ago
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Ingredients
- 8oz (225g) plain flour
- Salt and pepper
- ½-¾tsp mustard powder
- 4oz (115g) margarine or cooking fat
- 8oz (225 g) sausage meat
- A little milk. to glaze
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
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Method
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To make the pastry, sift the flour with the salt, pepper and mustard, and rub in the margarine or fat. Add enough water to make a pastry with a firm rolling consistency.
Wrap the pastry and chill briefly in the refrigerator. Preheat the oven to 200C/gas 6.
Roll out the pastry and cut into two strips, about 5in (13cm) wide and 14in (35.5cm) long. Moisten the sides of the pastry with a little water. Place the sausage meat in the centre of each strip. Fold the pastry to enclose this and seal the wetted edges firmly.
For small sausage rolls, cut each strip into 6-7 portions, 3-4 for larger portions only.
Make 2 slits on top of each roll and brush with milk. Place on a baking sheet and bake in a preheated oven, allowing 20 minutes for the small rolls and 25-28 minutes for the larger rolls.
Variation: To eke out the sausage meat, you can blend each 6oz (175g) with 2oz (50g) of seasoned mashed potato.
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