Sausage Roles
Ingredients
Directions
Make the pastry
Mix flour, salt, and baking powder together dry.
Add enough water to make a stiff paste.
Roll dough on a floured board.
Spread dough with lard or butter.
Fold dough three times.
Flour dough well.
Roll dough out again.
Repeat spreading with lard three times.
Roll dough thin.
Assemble and bake
Cut dough into pieces the length of a sausage.
Cut each sausage in half, keeping the length.
Place each half-sausage on a piece of pastry.
Fold pastry over sausage.
Press edges together with a knife, bringing the join to the top of the sausage.
Brush each over with a little milk.
Bake quickly for twenty minutes in a hot oven on a greased tin.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Forms the structure of the dough once mixed with water.
- Lard or butter (in the method)
- Spread between folds to create flaky layers in the pastry.
- Baking powder (in the method)
- Releases gas during baking to help the pastry rise.
The step that matters
Press edges together with a knife, bringing the join to the top of the sausage.. A firm, well-sealed edge keeps the filling enclosed while baking, so the join should face up and be pressed closed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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