En-56
Ingredients
1 roll of ready made puff
pastry
8 Strasbourg Sausages
1 beaten egg with
1 tbsp milk for glazing
Sausage Rolls
Oven Accessory: glass turntable, metal tray and enamel
shelf
Makes: 30
Cooking time: 14 min
1. Pre-heat the oven to convection 230°C without
the accessories
2. Roll the pastry out into a large rectangle.
3. Break the egg into a ramequin dish and beat with a
fork, add the milk and beat.
4. Cut the pastry into rectangle slightly bigger than the
sausages.
5. Place a sausage into the centre each pastry
rectangle brush the edge with beaten egg and roll the
pastry up around the sausage.
6. Cut each roll into 3 or 4 pieces. Throw away any
small pieces.
7. Place half the pieces onto the enamel shelf and half
on the metal tray.
8. Brush the sausage rolls with beaten egg. Cook for
14-16 minutes until golden brown.
NOTE : The sausages can be replaced with Chorizo
for a spicy sausage or cheese for a cheese roll.
Roquefort or brie for example.
Pastry
