Sausage Rolls
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Roll the pastry thinly and cut it into 2‑inch squares.
Place half a sausage on each piece of pastry.
Shape and bake
Brush the edges with water, fold over, and seal with a knife.
Brush the tops with beaten egg.
Bake in a 400°F (200°C) oven for 20 minutes.
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.
Explore the science
What each ingredient does
- Rough puff pastry
- Its layers of fat and dough puff in the oven, giving the rolls a flaky, light texture.
- Sausage
- Forms the savory filling and adds fat and moisture that keep the inside juicy.
- Egg
- Brushed on top, it promotes browning and a glossy golden finish.
The step that matters
Brush the edges with water and seal them well. If the edges are not sealed tightly, the filling can leak out during baking and the pastry may not rise evenly. Water helps the pastry layers stick together so the seal holds as the fat melts and steam forms.
“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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