Sausage Roll with Shortcrust Pastry

Puff pastry is labor intensive to make, but a simpler dough known as “shortcrust or short pastry” produces also a good sausage roll.

  1. Short Pastry.General purpose flour 225 g (8 oz); butter 100 g (3.5 oz); salt 2.0 g (1/3 tsp).
  2. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add 2-3 tablespoons water and mix to a firm dough. Wrap in cling film and chill while preparing the sausage.
  3. Sausage Roll. Roll out the short pastry 1/4” (5 mm) thick.
  4. Cut into desired size squares, for example 4” (10 cm) wide.
  5. Place the sausage meat onto the pastry. Moisten the edges with egg wash (beaten egg), then fold over the pastry and seal together.
  6. Paint top with egg wash. Place onto a baking sheet and bake in an oven at 204°C (400° F) for 20 minutes.
You can speed up the process by using food processor. Place the flour, butter and salt in the food processor and pulse until the butter is rubbed into the flour. Add just enough water to bind the dough and then stop. Wrap the dough in cling film and place in refrigerator.
The top of a sausage can be decorated with a diagonal pattern (don’t cut through the dough) or sprinkled with sesame seeds, bacon bits, paprika or whatever practical.

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