This is just like puff pastry but much easier. 

200g hard butter

250g plain flour

125ml sour cream

200g sausage meat or skinless sausages

tablespoon thyme or sundried tomatoes or anything else you think would be nice to add to your sausage rolls

A little beaten egg or milk to glaze

You will need … medium mixing bowl   measuring jug   wooden spoon   baking tray   round bladed knife   cooling rack   baking parchment 

 

 

How to make sausage rolls … WASH YOUR HANDS

1.         Cut the butter into small pieces and rub it into the flour, add the soured cream and mix to a dough. If you have a food processor you can make the pastry in here easily, add the flour and chopped butter, whizz until it looks like breadcrumbs, pour in the sour cream, whizz until it forms a dough, ta da.

2.         Wrap it in clingfilm and refrigerate for at least 20 minutes.  Roll out and use as puff pastry.  It’s amazing.

3.         Place the sausage meat in the bowl, add thyme or sundried tomatoes or anything else you’re using to flavour the sausagemeat.

4.      Roll out the dough again into a long rectangle approximately 7.5cm wide (3 inches).  Put some flour onto your hands and then roll the sausage meat into a long ‘sausage’ as long as the pastry.  Place on the edge of the pastry.

5.      Roll up the pastry to enclose the sausage, dampen the edge of the pastry with a little water and seal well.

6.      Cut into lengths, place on a baking tray with the pastry seam underneath, brush with beaten egg or milk and make three cuts on the top of the pastry.

7       Bake for 20 minutes until browned and crusty – cool and eat.

Italian Sausage Rolls – before rolling up the pastry, add in some strips of sundried tomatoes topped with slices of mozzarella cheese and maybe a little fresh basil. Roll up the pastry in the same way and bake for the same time, the mozzarella will be melted when the rolls come out of the oven.  You could  try olives or pesto as well.

Recipe provided by Beverley Glock, www.beverleyglock.com