Recipes

Sausage Rolls

by Emily Laird

Ingredients

You will need:

3 slices of bread

450g Of sausage meat

450g Of pork mince

5 sheets of puff pastry ( you may need more or less depending on how much you fill your sausage rolls)

Small amount of milk ( for glazing)

Hot water

Method:

Preheat oven to 160° or 180° fan forced. Put your baking paper onto the baking trays and lay out your puff pastry to defrost.

Boil 2 1/2 cups of water in a kettle or on the stove top. Take the crusts off the bread and put the bread(without the crust) into a heat proof container. Pour the hot water onto the bread.

Put your pork mince and sausage mince into a big mixing bowl. Strain out any excess water from the bread mixture, then put it in with the meat. Mix everything up with your hands.

Cut each sheet of pastry in half and put the filling in a line along the cut.   Roll each one up and cut to size required.

Put on tray and glaze with extra milk before putting into the oven.

Bake in oven for approximately 25min or until golden brown.

Serve hot or cold with tomato sauce.