Sausage rolls

Description Edit

Similar to the original beef roll-ups or calzone, this sausage-based side dish is made and mixed with shortcrust pastry, flour, and real milk and cooked to smooth, golden-brown perfection. Ground or cooked, leftover beef occasionally works for this recipe, too.

Ingredients Edit

Directions Edit

  1. Roll the pastry out thinly into a rectangle, then cut it lengthwise into 2 strips.
  2. Divide the sausage meat into 2 pieces; dust with flour and form into 2 rolls the length of the pastry.
  3. Lay a roll of sausage meat down the center of each strip; just brush down the edges of the pastry with a little milk.
  4. Fold one side of the pastry over the sausage meat and press the two edges firmly together.
  5. Seal the long edges together by flaking.
  6. Brush the length of the two rolls with milk; then cut each into slices 4 cm (1 inch) to 5 cm (2 inches) long.
  7. Place on a baking sheet and bake in a moderately hot oven (200°C / 400°F / Gas 6) for 15 minutes; to cook the meat thoroughly, reduce the temperature to moderate (180°C / 350°F / Gas 4) and cook for a further 15 minutes.
  8. Cover and brown the top of the dish under a hot grill. Serve straight from the pan.

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