Shortcrust Pastry Sausage Rolls
Packed with sausage meat, fresh sage, apple and onion, these are just the tastiest little sausage rolls.
Servings: 12 medium rolls
Calories:
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Alter quantities (metric only) 12 medium rolls
Here's what you'll need...
- Heavy-based frying pan or saucepan - lids required
- Sharp knife
- Food processor optional, recipe as can be made by hand
Ingredients you'll need...
Shortcrust Pastry
- 240 g Plain (all-purpose) flour (1 Cup + 11 level tablespoons)
- ¼ teaspoon Fine salt
- 60 g Lard (⅓ Cup) or vegetable shortening - cold and cut into small chunks
- 60 g Unsalted butter (⅓ Cup) - cold and cut into small chunks
- 2-3 tablespoon cold water
Sausage Meat Filling
- 20 g Butter 4 teaspoons
- 100 g Onion - white or red (½ medium-sized onion) finely chopped
- 2 tablespoon Fresh sage finely chopped
- 1 Garlic clove finely minced
- 350 g Pork sausage meat from a pack of 6 thick sausages
- 50 g Breadcrumbs (1½ Cups)
- 50 g Apple (½ a medium apple), cored and grated but leave grating until you need it, to stop the apple from turning brown
- Salt and pepper
- 1 Medium egg lightly beaten
- 2 tablespoon Sesame seeds or nigella seeds optional
Here's what we do...
Shortcrust Pastry
- In a food processor or a large mixing bowl, mix together your flour and salt and then dot over your cold cubed lard and cold cubed butter.
- Pulse your food processor until the mixture is sand-like, ensuring you give it a shake mid-way to pull through all of the flour at the base. If making by hand simply rub the lard and butter into the flour with your fingertips.
- Add your ice-cold water and pulse again until the mixture starts to clump. Or mix in with a fork.
- Pull the mixture together into a ball and press it together gently but don't knead it.
- Flatten into a square shape, about one inch deep, cover in cling film (plastic wrap) and refrigerate for at least 20 minutes whilst you make your sausage meat filling.
Sausage Meat Filling
- Melt your butter in a heavy-based saucepan or frying pan over a medium heat, add your finely chopped onion and fry for 3-5 minutes until it just starts to brown a little.
- Add your crushed garlic, chopped sage and 2 tablespoons of cold water, keep stirring and once the ingredients start to sizzle, pop on the lid, lower the heat and allow to cook down for 3 minutes.
- Remove and leave to fully cool.
- Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5 and line a baking tray with greaseproof (parchment) paper.
- Skin your sausages by slicing along the side and peeling back the skin, place the meat in a large mixing bowl.
- Add your grated apple, breadcrumbs and one lightly beaten egg and mix in with your hands. Then mix in your cooled onion mixture.
- Season with salt and pepper and squidge the whole lot together with your hands so everything is equally mixed.
- Roll your pastry into two halves measuring approximately 36cm x 14cm each.
- Take half of your sausage meat mixture and spread it along the centre of one of your rectangles of pastry.
- Lightly beat your other egg, then using your pastry brush, spread some over the edges of two long sides of pastry,
- Pull the edge of the pastry furthest away from you over the filling and secure to the other long side. Press the edges of the pastry together with a fork to secure then gently push the secured edge under the sausage roll a little to give a neat finish.
- Cover with more egg wash and then cut the long roll in half and then each half into equal thirds.
- Place the sausage rolls onto your covered baking tray, sprinkle over sesame seeds and cut three slashes across the top.
- Repeat with your other rectangle of pastry.
- Bake for 35-45 minutes until browned all over.
- Remove to a cooling rack to cool.