Published Wednesday, 28 April, 2010 by jacenta
1 open your block of pastry and cut 2/3 off (all of it if its for a party )
2 ) roll 2/3 of the pastry to about half a centimater thick and a WIDE retangle
3 take the sausages and gently with a knife slit them lenghways
4 take of the skin off the sausage
4 lay the sasages in a line at the lenghways end of the pastry
5 mix the egg and milk together
6 get the end that the sausage is on and roll once leaving a bit of a gap score of
7 with the egg and milk mix glaze a line just next to the sausage and press pasry back to gether and make slits alond the whole thing you should have what looks like a gigant uncooked sasage roll
8 cut into mini or normal sized sausage rolls and glaze the top with the egg and milk mix
9 place on a lightly oiled baking tray and cook in a preheated oven at 180 for 15 mins or until golden brown.
10 take out of oven they should be puffy and soft leave to cool IMPORTANT
A REAL SAUSAGE ROLL
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