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February 12, 2009

Sausage Roll

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Last Updated: 12-2-2009
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For the Pastry :


Plain Flour

- 225 gm


- to taste


- 75 gm

Vegetable oil

- 75 gm
Lemon juice - 2 tsp

For the Filling :



- 2 tbs

Spring Onion

- 1 small bunch

Pork sausage

- 450 gm
Beaten egg - 1
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   Butter,   Lemon,   Pork,   Egg,  


Method : 

Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks. 

Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn. 

Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.

Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.

Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.

Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.

Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown.

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