Shortcrust Pastry Sausage Rolls. Lay the ready-rolled shortcrust pastry sheet on a large cutting board and cut it in half horizontally. Or unroll a sheet of ready rolled pastry. Cut the sheet into half lengthways with a sharp knife.
Slice down the long side of the sausages and peel back the skin to remove the meat. Wrap in cling film and chill while preparing the sausage. Place the sausage meat onto the pastry. You can have Shortcrust Pastry Sausage Rolls using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Shortcrust Pastry Sausage Rolls
Moisten the edges with egg wash (beaten egg), then fold over the pastry and seal together. Using a knife score the pastry with lots of little lines on top. Place them on a baking sheet, making sure to space the sausage rolls evenly on the sheet. Remove the casing (skin) of the sausages and empty the meat into a bowl, add smoked paprika, chili powder, onion powder, black pepper, and mix to fully combine.
Shortcrust Pastry Sausage Rolls instructions
You can add a dash of hot sauce but if doing so, please mix the meat with a spoon or wear gloves. How to make Sausage Rolls: For the best sausage rolls of all you first need to make the pastry. Mix with clean hands until well combined. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry. Fold the pastry over the meat filling to form long rolls.