Herby Sausage Rolls.
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Alright, don't linger, let's approach this herby sausage rolls formula with 7 substances which are surely easy to receive, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.
Composition of Herby Sausage Rolls:
- Prepare 1 pack ready rolled puff pastry.
- Prepare 450 g sausagemeat.
- You need 1 - onion, finely chopped.
- Prepare 2 tsp of dried sage.
- Give 2 tsp dried thyme.
- Provide - salt & pepper.
- Require egg wash made with 1 whole egg, beaten or 1 egg yolk mixed with a little milk.
Herby Sausage Rolls making:
- Heat some oil in a frying pan & cook the onion for about 5 minutes. Add the dried herbs & cook until the onion is nice & soft but not brown. Tip the onion on to some kitchen towel to drain & cool..
- Dust your work surface with some flour & roll out the pastry a little to make it a bit thinner, try to keep the sides as straight as possible. Take some of the sausage mixture & place along the pastry about 2cm in from the edge, keep going until you get to the end.Carefully lift up the edge of the pastry & roll it over ½ way, brush the inside edge of the pastry with egg wash & roll the rest of the way. Trim with a sharp knife, then turn the sausage roll so that the seam is on the bottom..
- Repeat with the remaining sausage mix & pastry. Once you have 2 long sausage rolls you can cut them into 8 medium or 16 small sausage rolls. Make a couple of slits in each one with a sharp knife (but don't cut all the way through!) then brush them with egg wash..
- Bake for 20-25 minutes at 180 Fan/200C/Gas 6. Serve warm or cold-if you can't resist when they come out of the oven, be careful as the filling will be VERY hot!.
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