Plain Extra Sausage rolls

Plain Extra Sausage rolls

Ingredients:
450 g plain flour plus extra for rolling out
1 teaspoon salt
340 g chilled butter from the fridge plus extra to grease

Directions:
150–200 ml cold water
1 egg, beaten, for glazing
1. Sift the flour and salt into a mixing bowl. Add the butter in a whole block and cut into
the flour until the pieces are about 1 cm. Alternatively, you can freeze the butter then grate
it and stir into the flour.
2. Stir in the water and bring the ingredients together with the knife. Use your hands at the
last minute to shape the mixture to form a soft dough.
3. On a floured surface, roll out into a rectangle, 8 x 18 cm. Fold the top third to the centre
and the bottom third to the top to meet in the middle. Repeat the process three times and
then leave to rest at room temperature for 30 minutes before using.
The filling
Almost any sausage in this book can be used to make a sausage roll. The traditional simple
breakfast sausage () is the best one for ordinary sausage making, but try some
Chinese spices, or even a paprika sausage roll.