200 g (7 oz) prepared puff or rough puff pastry
flour for rolling out
8 sausages or 200 g sausage meat
1 egg yolk
flour for rolling out
8 sausages or 200 g sausage meat
1 egg yolk
method
1. Roll out the pastry on a lightly floured surface and cut it into 8 equal sized squares.
2. Skin the sausages if required, or divide the meat into 8 equal portions.
3. Form each portion into a roll the same length as a square of pastry.
4. Place 1 roll of sausage meat on each pastry square, dampen the edges of the pastry, and fold the pastry over so that they meet.
5. Seal the joined edges and turn the rolls over so the joints are underneath.
6. Leave the ends of the rolls open.
7. Make 3 diagonal slits in the top of each roll.
8. Brush, the rolls with egg yolk.
9. Bake in a very hot oven, 230°C, Gas 8, for 10 minutes or until the pastry is well risen and brown.
10. Reduce to moderate, 180°C, Gas 4, and continue baking for 20-25 minutes.
11. Cover loosely with greaseproof paper if the pastry browns too much.
2. Skin the sausages if required, or divide the meat into 8 equal portions.
3. Form each portion into a roll the same length as a square of pastry.
4. Place 1 roll of sausage meat on each pastry square, dampen the edges of the pastry, and fold the pastry over so that they meet.
5. Seal the joined edges and turn the rolls over so the joints are underneath.
6. Leave the ends of the rolls open.
7. Make 3 diagonal slits in the top of each roll.
8. Brush, the rolls with egg yolk.
9. Bake in a very hot oven, 230°C, Gas 8, for 10 minutes or until the pastry is well risen and brown.
10. Reduce to moderate, 180°C, Gas 4, and continue baking for 20-25 minutes.
11. Cover loosely with greaseproof paper if the pastry browns too much.
serving amount
makes 8
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