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Style Me Vintage: Tea Parties
Sausage rolls are the best party food ever – no buffet would be complete without this original 
street party favourite. Make sure you eat one before they all go!

Posted by Anova Published See Anova's 60 projects » © 2020 Betty Blythe / Pavilion · Reproduced with permission. · Style Me Vintage: Tea Parries by Betty Blythe is published by Pavilion. Recipe photography by Ola O. Smit.
  • Step 1

    Preheat the oven to 200°C/400°F/Gas Mark 6.

  • Step 2

    Place the garlic, onion, herbs, lemon zest, chillies and sausage meat in a food processor with 
the water and blend until fairly smooth. Transfer the mixture to a mixing bowl and stir in the peppers, 
cumin and coriander and season well.

  • Step 3

    Unroll the pastry onto a well-floured surface and slice the pastry in half lengthways.

  • Step 4

    Divide the sausage mixture in half and spread along the length of each pastry strip 
in a cylinder shape, leaving a 1 cm/½ in edge. Tightly roll the pastry around the sausage 
meat and brush the ends with a little beaten egg to secure. Use a sharp serrated knife to cut 
each roll into 10 pieces, each about 2.5 cm/1 in long, and place on a large baking sheet. Brush more 
beaten egg all over the pastry. Sprinkle over the sesame seeds and bake for 25–35 minutes, or until 
the pastry is puffed and crisp and the meat has cooked through.

  • Step 5

    Remove from the oven and eat hot or cold with some tomato relish or mustard.

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