Sausage Rolls Recipe
Golden pastry wrapped around seasoned sausage meat.
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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Make the Pastry
In a large mixing bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and add to the flour. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough begins to come together. You may not need all the water. Be careful not to overwork the dough.
- 3
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest.
Filling Preparation
- 4
Prepare the Filling
In a large bowl, combine the ground sausage meat, finely chopped onion, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix well until all ingredients are thoroughly combined.
Assembling and Baking
- 5
Preheat Oven
Preheat your oven to 400°F (200°C).
- 6
Roll Out Pastry
On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thick. Cut the dough into rectangles (approximately 4 inches by 6 inches).
- 7
Fill the Pastry
Place a generous amount of the sausage filling along one edge of each pastry rectangle. Be careful not to overfill.
- 8
Seal and Brush
Roll the pastry over the filling to form a log shape. Press the edges together to seal them, and use a fork to crimp the edges. Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- 9
Bake
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through.
- 10
Cool and Serve
Allow the sausage rolls to cool slightly before serving. Enjoy them warm or at room temperature.