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Sausage and Cheese Rolls

ingredients

makes 16 rolls
1 lb (450 g) pork sausagemeat
flour
175 g (6 oz) cheddar cheese
8 oz (225 g) puff pastry
beaten egg to glaze

method

1. Divide the sausagemeat in half.

2. On a floured surface, roll out one portion to a strip 40.5 x 7.5 cm (16 x 3 inches) wide. Repeat with the second portion.

3. Cut the cheese into long 1 cm (1/2-inch) thick matchsticks. Place down the centre of each piece of sausagemeat.

4. Fold the sausagemeat over the cheese and join the seam well. Lightly roll each backwards and forwards to form a thick rope.

5. Roll out the pastry to a rectangle measuring 40.5 x 25.5 cm (16 x 10 inches). Brush with beaten egg.

6. Cut the pastry in half down the length. Place one sausage strip on each piece of pastry, 0.5 cm (1 inch) away from one edge. Fold over the remaining pastry, scaling the edges well. Knock up.

7. Make small slits across the top of the pastry with a knife, then cut right through at 1 cm (2-inch) intervals to make rolls. Chill for 1 hour.

8. Brush the rolls with beaten egg to glaze. Place on lightly dampened baking sheets. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes.

9. Reduce the oven temperature to 180°C (350°F) mark 4 and cook for a further 20 minutes until golden brown.

10. Leave a few minutes before easing around the melted cheese ends.

11 Leave to cool on a wire rack.

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