Sausage Rolls.
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Alright, don't linger, let's approach this sausage rolls formula with 11 substances which are undoubtedly easy to find, and we have to process them at the very least through 3 ways. You should expend a while on this, so the resulting food could be perfect.
Composition - Sausage Rolls:
- You need - For the pastry:.
- Need 120 g dairy free spread.
- Require 300 g gluten free plain flour.
- Give 120 ml for cold water.
- Give 1 - egg, beaten.
- Prepare - For the filling:.
- Prepare 400 g for minced pork.
- Need 2 of garlic cloves, minced.
- You need 1 teaspoon of thyme.
- Require 1 teaspoon sage.
- Need salt and pepper, for seasoning.
Sausage Rolls instructions:
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold Cut into cubes Place the flour and dairy free spread in a food processor Pulse about 5 times so the dairy free spread is broken up but still visible Turn the food processor on so it is running on a low setting Gradually pour in the cold water Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you wan.
- Preheat the oven to 180 oC Roll out into a rectangle until the dough is about 5mm thick Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously Cut the pastry rectangle in half so you have two long thinner rectangles.
- Divide the pork filling in half and place in the centre of the two pastry sheets Tightly roll the pastry round the sausage meat Cut into small individual sausage rolls Score the top with a sharp knife Place on a lined baking sheet and brush the top with the beaten egg Bake for 20 minutes or until golden brown.
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