- 8 oz sausages or sausage meat
- flaky or short pastry using 4 oz. flour etc.
- 1 egg
Roll out the pastry to 1/4 inch thick and cut into 8 strips, about 2 1/2 X 3 inches. Divide the sausage meat or skinned sausages into 8 fingers-shaped pieces and cover lightly in flour. Place one sausage portion in the centre of each strip of pastry, roll up and press the edges together evenly, leaving the ends of the sausage rolls open. Slash the edeges all along with the back of a knife and make 3 parallel gashes across the top of each roll, sealed side under, not too close together, on the greased baking tin. Put into a hot oven to bake for 25-30 minutes. Reduce the heat to moderate as soon as the pastry begins to brown.
dal Quaderno a righe 30