Golden brown, and still hot from the oven, Sausage rolls are one of the great joys of the British bakery, and a firm Christmas favourite. This recipe is quick and straightforward because of the shortcrust pastry, ideal for a boxing day buffet!
Is this the British snack to end all snacks? Crispy, golden pastry surrounding our choice sausage meat and apple sauce
- 2 bramley apples peeled and coarsely chopped
- 1 tbsp lemon juice
- 100 g caster sugar
- 1 tsp mixed spice
- 150 g unsalted butter cold, cut into small cubes
- 50 g lard cold, cut into small cubes
- 400 g plain flour
- 2 large egg
- 1 splash milk
- 1 tbsp olive oil
- 1 small onion peeled and diced
- 1 sprig fresh sage leaves picked and chopped
- 1 clove garlic peeled and diced
- 1 tube pork sausage meat 500g
- salt and pepper
- In a medium saucepan, over a medium heat, cook the sugar with a splash of water until it begins to colour.
- Add the apples, lemon juice and spice, and then cook through, stirring as you go, until the apple begins to lose it's texture and looks like a sauce, then take it off the heat and allow to cool.
- In a large bowl, rub the fats into the flour, until the majority looks like breadcrumbs. You should leave some of the fat as large flakes, so don't over do the rubbing in.
- Add in the egg, and then 4 tbsps of cold water, one a time, to bring it together as a dough. Be careful not to overwork the dough. Wrap in clingfilm and chill in the fridge for at least half an hour.
- Using a heavy bottomed frying pan (to ensure an even heat), gently fry the onions in the olive oil over a low heat, until coloured and soft. This may take as long as 25 minutes, so ensure that you stir often. Add the garlic, and continue to cook out for another 4 minutes
- In a large bowl, add the onions and garlic to the sausage meat, along with the sage. Mix well, and remember to season well. To be extra certain on the seasoning, fry off a little of the mixture so that you can test it out.
- Preheat the oven to 180C, 160C fan, gas mark 4.
- On a floured surface, roll out the pastry into a large rectangle, about 3 to 4 mm thick, then cut it lengthways into two long, even rectangles, about 14cm wide.
- Roll the sausage meat mixture into sausage shapes, and lay along the centre of each piece, then spoon a small amount of the apple sauce along the top.
- Mix the remaining egg and milk and brush the edges of the pastry with the mixture, then fold one side of the pastry over to wrap around the filling. Press down with your fingers, then use a fork or the edge of a spoon to seal the join.
- Using a sharp knife, slash small 1 cm cuts across the top, or use a fork to prick at intervals (this is as much decorative as anything), then cut the roll into the sizes you want. Brush with the glaze
- Space them out on a baking tray lined with greaseproof, then brush over with the remaining egg wash. Bake in the oven for 25 minutes, until golden and cooked through.
If you have any pastry left over, cheese straws always go down well with kids. Knead in lots of grated cheese and then cut and twist into straws. Egg wash and bake for about 15-20 minutes.
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