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Party-Perfect Bites feature
A modern take on a favourite classic party food.

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 148 projects » This project was added to the site by our Crafty Sidekick, Angelshimmery

© 2024 Milli Taylor / Ryland Peters & Small · Reproduced with permission. · Party-Perfect Bites by Milli Taylor, photography by Helen Cathcart, published by Ryland Peters & Small rrp: £16.99
  • How to cook a sausage roll. Persian Sausage Rolls - Step 1
    Step 1

    Heat the oil in a frying pan/skillet. Add the onion and sauté until caramelized. Cool and mix well with all of the other sausage-mix ingredients.

  • Step 2

    Lay the pastry sheet on a lightly floured surface and give it a little roll, if necessary, to make it 3 mm thick. Cut it crossways into 3 strips.

  • Step 3

    Divide the sausage meat into 3 parts and press a line of sausagemeat down the middle of each strip of pastry, leaving 2.5 cm free at each end.

  • Step 4

    Brush the length of the pastry with a little of the beaten egg on one side and roll the other side over the sausage to secure it in place. Pinch the ends of each roll together.

  • Step 5

    Transfer the rolls to the prepared baking sheet, brush them with more egg wash and pop them in the freezer for 15 minutes. Meanwhile, preheat the oven to 190°C (375°F) Gas 5.

  • Step 6

    Take the sausage rolls out of the freezer and cut each roll into 8 pieces. If you have leftover egg wash, brush it on, spread the rolls out on the prepared baking sheet and bake for at least 20 minutes, or until golden.

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