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5982The Easiest Sausage Rolls

The Easiest Sausage Rolls

24 Makes
MED Level

The Easiest Sausage Rolls
175g/6oz Carr’s Plain Flour
85g/3oz Salted Butter, cubed
2–3 tbsp Cold Water

2 tbsp Apple Sauce, or any Chutney (optional)
400g Sausage meat or Sausages, skins removed
1 Egg, beaten

To make the pastry

  1. Using a food processor, put the flour and butter into the bowl and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water until the dough comes together. Only add enough water to bind it and then stop.
  2. Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges and then cut in half, lengthways. Place on a lined baking sheet and rest the pastry in the fridge for 30 minutes.

To make sausage rolls

  1. Remove pastry from fridge and spread with a thin layer of the apple sauce or chutney, leaving a border along the edges.
  2. Tip the sausage meat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in half and mould each half into a sausage shape. Put each portion into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and top of the sausage mix with the beaten egg. Fold one edge of the pastry over the sausage mixture, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths.
  1. Heat oven to 200C/180C fan/gas 6. Brush the tops of sausage rolls with the rest of the beaten egg. Bake for 25-30 mins until the pastry is golden. Transfer the sausage rolls to a wire rack and leave to cool.
  2. Can be made a day in advance or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.

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