This food recipe comes from Matthews Cotswold Flour’s and makes 12-16 mini sausage rolls. Even better, it only takes 50 minutes to prepare and 20 minutes to cook.
These sausage rolls can be frozen and baked fresh whenever you need. Perfect for inviting family and friends to be enjoyed with a cup of tea.
Just pop the whole baking tray into the freezer, then once the sausage rolls have frozen solid you can put them in a freezer bag to store.
The only slight difference when freezing the sausage rolls is that cooks have to bake them from frozen at 190 degrees Celsius (170 Fan) for 25-30 minutes.
The recipe doesn’t require many ingredients either meaning bakers don’t have to splash out on loads of food items.
Method:
Firstly, in a large bowl, gently begin rubbing the fat into the flour. Here cooks are not looking for breadcrumbs as bakers should just want to flatten the butter enough so it looks like big flakes in the flour.
Make a well in the centre of the flour and pour in 100g of cold water. Use a fork or knife to mix it in until it forms a shaggy dough. Tip the dough out onto a counter and knead it gently just until it’s completely come together.
Roll the dough out to a rectangle of about 2cm thickness. Fold the bottom third of the dough upwards towards the middle, then the top third down on top of that. Wrap the folded dough in cling film and leave to chill in the fridge for 30 minutes.
Remove the dough from the fridge, and with the seam on the right side of you, roll the dough carefully into a rectangle of the same size as before, then repeat the folds and place it back into the fridge to rest. Repeat the last step one final time before placing it into the fridge to rest again.
Get your other ingredients prepared by removing the casings from your sausages and cutting the rashers of bacon in half so they are a shorter length.
Pull the pastry from the fridge and roll it out into a larger rectangle of about a 1cm thickness. Place the rashers of bacon in a row across the pastry, starting about 5cm from the top. Follow this by placing the sausages in a line across the bacon.
Roll the pastry down over both the sausages and bacon and mark where the filling stops. Leaving a ‘foot’ of pastry of about 5cm, trim the rest off (you may have enough to repeat this process a few times, or you could make something else with the rest).
Use a floured fork to press down on the pastry overhang to mark it, similarly to if you were decorating the edge of a pie.
Use a sharp knife to cut the sausage rolls to the size you would like, and place them on a baking tray.
Brush the tops with an egg wash or milk, then place in the fridge for 15 minutes while the oven heats to 190 degrees Celsius (170 Fan). Bake the sausage rolls for 15-20 minutes, or until golden brown and well puffed up. Leave to cool slightly before tucking in.
