Homemade Sausage Rolls with Relish
Perfect for a party!
These sausage rolls make ideal kid’s party treats, and, if you’re short on time just buy the prepared shortcrust or puff pastry from your local supermarket.
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Recipe is great with...
Irish Tomato Relish
Alternatives:
-
Alternatives:
- Chargrilled Red Pepper Relish
-
8 oz (225g) Plain flour6 oz (175g) Butter or margarinePinch Salt1 lb (450g) Good quality sausage meat1 medium Sized onion (grated)1 tsp Sage (or dried mixed herbs if sage is not to hand)To serve Folláin Irish Tomato or Chargrilled Red Pepper Relish
-
- To make the pastry: weigh out the required amount of butter or margarine, wrap it in a piece of foil and place it in the freezer for 30-45 minutes.
- Sieve the flour and salt into a bowl, remove the butter or margarine from the freezer, dip it in the flour and then grate it into the flour on a coarse grater.
- Keep dipping the butter into the flour to make it easier to grate.
- Take a knife (not your hands!) and coat all the little pieces of butter in the flour.
- Now add enough water to make a dough that leaves the bowl clean, using your hands to bring it all gently together.
- Pop the dough into a plastic bag and refrigerate for half an hour.
- Preheat the oven to 220ºC/425ºF/gas mark 7.
Ingredients
- 8 oz (225g) Plain flour
- 6 oz (175g) Butter or margarine
- Pinch Salt
- 1 lb (450g) Good quality sausage meat
- 1 medium Sized onion (grated)
- 1 tsp Sage (or dried mixed herbs if sage is not to hand)
- To serve Folláin Irish Tomato or Chargrilled Red Pepper Relish
Method
- To make the pastry: weigh out the required amount of butter or margarine, wrap it in a piece of foil and place it in the freezer for 30-45 minutes.
- Sieve the flour and salt into a bowl, remove the butter or margarine from the freezer, dip it in the flour and then grate it into the flour on a coarse grater.
- Keep dipping the butter into the flour to make it easier to grate.
- Take a knife (not your hands!) and coat all the little pieces of butter in the flour.
- Now add enough water to make a dough that leaves the bowl clean, using your hands to bring it all gently together.
- Pop the dough into a plastic bag and refrigerate for half an hour.
- Preheat the oven to 220ºC/425ºF/gas mark 7.
