Lunch: Soups, Salads, Snacks and Sides – Shortcrust Sausage Rolls


Ingredients (makes 8) Shortcrust pastry


y 200 g plain flour, plus extra for dusting


y Pinch of salt y 100 g butter y 4–6 tablespoons water y 1 egg


Method


Sausage mixture y 225 g sausage meat y Pinch of salt y Pinch of pepper y ½ teaspoon mixed herbs


Equipment


y 2 baking trays y Sieve y Mixing bowl y Measuring jug y Measuring spoons y Table knife y Cling film


y Bowl y Rolling pin y Fork y Sharp knife y Small bowl y Pastry brush y Wire rack


Food For Thought


Shortcrust pastry 1. Preheat the oven to 200 °C/gas mark 6. 2. Lightly flour two baking trays. 3. Sieve the flour into the mixing bowl and add a pinch of salt.


Commercial sausage rolls are made with puff pastry, which is high in fat due to the amount of butter used. Shortcrust pastry is lower in fat, making this a healthier lunchtime option.


4. Cut the butter into small pieces, then rub the butter into the flour using your fingertips until it resembles breadcrumbs.


5. Gradually add the water, using a table knife to bind the mixture together, until it forms a ball. 6. Wrap the pastry in cling film and allow it to rest in the fridge for 10–15 minutes. Sausage mixture 7. Meanwhile, place the sausage meat in a bowl and add the salt, pepper and herbs. Mix well.


8. Divide the sausage meat in two. Sprinkle the work surface with flour and roll the sausage meat into two 35 cm ‘sausages’.


Assembly


9. Remove the pastry from the fridge. Sprinkle the work surface with flour. Place the pastry on the floured surface and sprinkle the top with a little flour.


10. Gently roll out the pastry, using a floured rolling pin, to form a large rectangle, approximately 35 cm × 16 cm in width.


11. Cut the pastry in half lengthwise. Place one ‘sausage’ on each half. 12. Crack the egg into a small bowl and beat it with a fork. Brush around the edges of each half. 13. Roll the pastry around the sausage meat. Make sure the seam is on the bottom. 14. Cut the pastry into eight sausage rolls and cut two slits on the top of each one. 15. Place the sausage rolls on the floured trays, leaving a little space between each. 16. Brush the sausage rolls with the remainder of the beaten egg.


17. Bake for 10 minutes at 200 °C/gas mark 6, then turn the temperature down to 180 °C/gas mark 4 and bake for a further 15 minutes.


18. Remove from the oven and leave to cool on a wire rack.


To serve Serve with a salad (see page 42 for recipe) or tomato ketchup for dipping.


@HOME 37


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