Supreme Sausage Rolls
- Ready in: 15 mins plus 1 hour to chill pastry
- Serves: 6
- 12 quality pork sausages, (I used H Greaves & Son, Traditional)
- 250g plain flour
- 250g unsalted butter, cut into small cubes
- ½ tsp salt
- 120mls chilled water
Add weighed flour and salt to clean surface and spread out evenly.
Add the chilled butter cubes to the flour and carefully begin to add the water until it has been absorbed. Butter pieces will still be visible but don’t be tempted to overwork the dough. Wrap in cling film and chill for 1 hour. (You can make the pastry the day before)
Preheat oven to 180C, 350F, Gas4.
Remove pastry from fridge and and roll out on floured surface forming a large rectangle about 3mm thick.
Place 6 sausages on both the left and right handside of pastry equidistant from one another working vertically and allowing enough pastry to be folded over the sausage on each side such that the folded pastry almost meets in the middle.
Cut each pastry covered sausage out individually , pressing down and crimping the open edges of the pastry on the long side with a fork.
Cut each sausage roll in half and make 2 slits on the top of each.
Place on non-stick tray and brush lightly with egg yolk.
Bake in oven for 18-20 mins.
Serve or allow to chill and place in airtight container.