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Alright, don’t linger, let’s plan this sausage rolls menu with 11 elements which are undoubtedly easy to find, and we have to process them at the very least through 3 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Sausage Rolls:
- Make ready of For the pastry:
- Need 120 g - dairy free spread
- Prepare 300 g for gluten free plain flour
- Require 120 ml of cold water
- Make ready 1 egg, beaten
- Get of For the filling:
- You need 400 g for minced pork
- Prepare 2 of garlic cloves, minced
- Provide 1 teaspoon - thyme
- Get 1 teaspoon sage
- Provide - salt and pepper, for seasoning
Sausage Rolls start cooking:
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold - Cut into cubes - Place the flour and dairy free spread in a food processor - Pulse about 5 times so the dairy free spread is broken up but still visible - Turn the food processor on so it is running on a low setting - Gradually pour in the cold water - Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you wan
- Preheat the oven to 180 oC - Roll out into a rectangle until the dough is about 5mm thick - Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously - Cut the pastry rectangle in half so you have two long thinner rectangles
- Divide the pork filling in half and place in the centre of the two pastry sheets - Tightly roll the pastry round the sausage meat - Cut into small individual sausage rolls - Score the top with a sharp knife - Place on a lined baking sheet and brush the top with the beaten egg - Bake for 20 minutes or until golden brown
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