SAUSAGE ROLLS

Are sausage rolls the best party food ever, quintessentially English and the perfect snack for Christmas.

INGREDIENTS

A packet of Flaky Pastry

For the filling:
225 g good quality pork sausage meat
1 small onion, finely chopped
2 rounded tablespoons chopped sage leaves
Salt and freshly milled black pepper
1 egg, beaten, to glaze

Preheat the oven to 220C, Gas mark 7

Mix the sausage meat with the other ingredients.

Roll out the pastry . Cut this oblong into two strips 30 x 10 cm and divide the sausage meat into two, making two long rolls the same length as the strips of pastry (if it’s sticky sprinkle on some flour and flour your hands).

Place one roll of sausage meat onto one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Roll the whole thing over so the sealed edge is underneath. Roll lightly and repeat with the second piece of pastry and sausage meat.

Then use a small sharp knife to cut each roll into six sausage rolls, each about 5 cm long. Snip three V shapes in the top of each roll with the end of some scissors and brush with beaten egg.

Place the rolls on the baking sheet and bake high in the oven for 20-25 minutes, then remove them to a wire rack to cool.

Original Recipe Delia Smith Christmas