Group 1.



Group 2.

2                       Eggs

5g                     Salt



  1. Take pre layered puff pastry out of chiller after following our recipe for French style puff pastry and roll out till about 3mm thick (try to make it a nice rectangular shape)
  2. Combine Group 2 eggs and salt in a cup.
  3. Take a handful of Sausage filling and spread evenly along the longest part of your puff pastry making sure there is a nice amount of filling.
  4. roll up the end of the puff pastry from the side which has sausage filling on it, using the Group 2 egg mixture and a small brush coat the seal of your wrapped up roll of sausage.
  5. Cut along the length of the pastry freeing the rolled sausage meat from the rest of the pastry repeat until all pastry or meat is used.
  6. cut off one end of you long roll of sausage meat wrapped in pastry so you have a clean end, the using your fingers as a guide cut length-ways even pieces to form your sausage rolls.
  7. place sausage rolls on a covered baking tray, cut/decorate as per desired and coat with Group 2 egg mixture with a brush.
  8. Place in oven at 200 degrees and bake for 20-25 mins or until a nice golden crust has begun to form on your pastry.
  9. Leave to cool slightly and serve as desired.






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