Sausage Rolls- YOU NEED THESE IN YOUR LIFE, PROMISE.

It is no secret to my friends and family that I love food. With a little help from my friend Delia Smith, one of my favourite recipes I enjoy making (and goes down a treat) is for sausage rolls. It is very simple and only consists of two main steps; the pastry and the sausage meat filling. LET'S BEGIN :)

(Btw, this recipe makes around 24 sausage rolls) 

Quick Flaky Pastry
                                                                                          
8oz plain flour
6oz butter
A pinch of salt
Cold Water

1. Make sure that the butter is a block not from a tub, then weigh out 6 oz and wrap the butter up in foil and pop it into the freezer for half an hour. 
2. While waiting, sift the flour and salt into a mixing bowl. 
3. Once the 30 minutes is up, take the butter out of the freezer and roll down the foil a little bit. Dip the exposed butter in to the flour in the bowl, and grate the butter into the bowl, rolling the foil down as you go and dipping the butter into the flour (this will make it easier to grate). 
4. When all the butter has been grated take a butter knife and start to cut into the flour so that the butter and flour mix together. Then with your finger tips crumble the mixture until it resembles breadcrumbs. 
5. Add enough water to form a dough (with your hands) that leaves the bowl clean. 
6. Put the dough into a big enough sandwich bag and chill it for half an hour in the fridge. 

Sausage Rolls

Flaky pastry

450g pork sausage meat

1 onion

1 teaspoon sage

1 beaten egg with 1 tablespoon of milk

OK! Now the pastry is cooling, let's start on the meat filling! 

1. Pre- heat oven to 220 degrees Celsius.
2.  Dice up the onion, fry it up until it is nice a soft. 
3. Now take the sausage meat, fried onion, and sage, and combine together with your hands in a mixing bowl. 
4. On a floured surface, roll out the pastry to form an oblong (knock each of the sides as you go to form this shape). 
5. Cut the oblong in to half to form two thinner oblongs. 
6. With the sausage meat; split into two balls and roll out on to a floured surface until you create two long sausage shapes (try and make them the same length as the pastry oblongs). 
7. Place each long sausage onto each oblong. Brush beaten egg along one edge of the pastry, then roll it over to seal the sausage meat into the pastry. 
8. Cute into individual rolls (5 cms long). 
9. Snip three V shapes in to the top of each with scissors, and brush with beaten egg & milk. 
10. Place the rolls on to baking paper on a tray and bake for 25 minutes. 

You can freeze these! So if you have a party that you want to get ahead for, follow this recipe then pop them in the freezer once they have cooled and whip out a few hours before the party starts and cook them  as normal ! 

Hey presto!!