www.odlums.ie /recipes/spicy-sausage-rolls/

What you need:

  • 175g/6oz Odlums Cream Flou
  • Salt & Pepper
  • 75g/3oz Margarine
  • Cold Water (about 4 tablespoons)
  • Filling
  • 225g/8oz Sausagemeat
  • 3 Scallions (finely chopped)
  • Good pinch of dried Mixed Herbs
  • Dash of Worcestershire Sauce
  • Black Pepper and Salt
  • Milk to Glaze

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
  2. Sieve flour, salt and pepper into a mixing bowl. Coarsely rub in the margarine.
  3. Add sufficient water to make a soft, but not sticky dough. Place on a floured surface and lightly knead. Cover and chill while making the filling.
  4. Put the sausagemeat into a bowl and mix in the scallions, mixed herbs, Worcestershire sauce, salt and pepper.
  5. Roll the pastry into a rectangle and cut down the centre to form two long strips.
  6. Divide the sausagemeat in half and, with some flour, form into two rolls the same length as the pastry.
  7. Put a roll of sauseagemeat down each strip of pastry and roll. Seal each edge with a little milk. Cut into individual rolls. Place on the baking sheet and brush over a little milk to glaze. Bake for about 20 minutes until golden brown.
  8. Serve either hot or cold.

Spicy Sausage Rolls

Category

Main Dishes

Cook Time

20 mins

What you need:

  • 175g/6oz Odlums Cream Flou
  • Salt & Pepper
  • 75g/3oz Margarine
  • Cold Water (about 4 tablespoons)
  • Filling
  • 225g/8oz Sausagemeat
  • 3 Scallions (finely chopped)
  • Good pinch of dried Mixed Herbs
  • Dash of Worcestershire Sauce
  • Black Pepper and Salt
  • Milk to Glaze

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
  2. Sieve flour, salt and pepper into a mixing bowl. Coarsely rub in the margarine.
  3. Add sufficient water to make a soft, but not sticky dough. Place on a floured surface and lightly knead. Cover and chill while making the filling.
  4. Put the sausagemeat into a bowl and mix in the scallions, mixed herbs, Worcestershire sauce, salt and pepper.
  5. Roll the pastry into a rectangle and cut down the centre to form two long strips.
  6. Divide the sausagemeat in half and, with some flour, form into two rolls the same length as the pastry.
  7. Put a roll of sauseagemeat down each strip of pastry and roll. Seal each edge with a little milk. Cut into individual rolls. Place on the baking sheet and brush over a little milk to glaze. Bake for about 20 minutes until golden brown.
  8. Serve either hot or cold.
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