Sausage Roll Recipe Taste. Roll each strip into a roll, then cut each. 1pk of frozen puff pasty sheets (2 sheets in pk) i use pepper ridge farm sheets. Roll up firmly to enclose filling.
Season and mould into 2 sausage shapes, then place in the middle of 2 x 200 g puff pastry sheets, fold over and pinch the ends closed, then score the top of the pastry. Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash. On a clean work surface, roll each portion out into a log with a 3cm (11/4 inch) diameter.
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Fry or cook the sausage in a pan, breaking it up as you go along, and drain. Spread rectangles with sausage mixture. Repeat with remaining pastry, mince mixture and egg, reserving a little of the egg. Roll out the dough on a lightly floured surface, about the size of a 9×13 pan.
Preheat the oven to 200c (400f/gas 6). Place the sausage rolls on the baking tray and prick the top of each sausage roll. Take half of the sausage mixture and put down the middle of one strip. Roll ¼ of the mince mixture into a sausage shape and put down 1 long edge of sheet.
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Sausage roll recipe taste. Mix cheese with the egg and herbs until combined. Place seam side down on an ungreased baking sheet. 1pk of frozen puff pasty sheets (2 sheets in pk) i use pepper ridge farm sheets. Puff pastry & british sausages.
Preheat the oven to 200c (400f/gas 6). Put sausage rolls on prepared tray. Store covered in the fridge for up to one day. Cut reserved small pastry rectangles into 1cm strips.
Pinch seams and ends to seal. Roll ¼ of the mince mixture into a sausage shape and put down 1 long edge of sheet. Spread rectangles with sausage mixture. Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash.
Roll each strip into a roll, then cut each. Roll out the dough on a lightly floured surface, about the size of a 9×13 pan. Brush with beaten egg, top with sesame seeds and bake for 20 minutes at 200°c. On a clean work surface, roll each portion out into a log with a 3cm (11/4 inch) diameter.
Pinch seams and ends to seal. Mix cheese with the egg and herbs until combined.
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