SAUSAGE ROLLS RECIPES | SNACK RECIPE | SAUSAGE ROLLS MADE WITH SHORTCRUST PASTRY

HOW TO MAKE SAUSAGE ROLLS WITH SHORTCRUST PASTRY. SHORTCRUST PASTRY 300G ALL PURPOSE FLOUR 1/4 TSP SALT 160G COLD BUTTER 60G VERY COLD WATER FILLING 250G GROUND BEEF 200G GROUND PORK 1 TSP CHICKEN STOCK POWDER 1 TSP BLACK PEPPER 1 TSP SWEET PAPRIKA 2 TBSP KETCHUP 1/2 TSP GARLIC POWDER 1/4 TSP GINGER POWDER 1/2 OF A MEDIUM ONION (FINELY CHOPPED) OIL TO FRY THE ONION SALT 2 EGG (1 FOR THE FILLING AND 1 FOR COATING) -ADD A 1/4 TSP SALT TO FLOUR MIX WELL, AND THEN RUB IN THE COLD BUTTER AS QUICKLY AS YOU CAN UNTIL THE MIXTURE IS CRUMBLY, THERE AFTER ADD THE COLD WATER MIX UNTIL COMBINED, PUT THE CRUST IN CLING WRAP, CHILL THE SHORTCRUST IN THE FRIDGE FOR 30 MINUTES. -IN THE MEANTIME PUT A BIT OF OIL IN A PAN HEAT ON MEDIUM, ADD THE ONION FRY UNTIL IT SOFTENS, TURN OFF THE HEAT AND KEEP IT ASIDE. -IN A DISH PUT GROUND BEEF, GROUND PORK, EGG, SALT, GINGER, PAPRIKA, STOCK, BLACK PEPPER, KETCHUP, MIX AND THEN ADD THE FRIED ONION MIX UNTIL COMBINED AND THEN KEEP IT ASIDE. -SPRINKLE FLOUR ON A WORK BOARD PLACE THE CHILLED CRUST ON THE BOARD ROLL IT OUT INTO A 44 BY 34 CM RECTANGLE, CUTTHE CRUST INTO THREE RECTANGLES OF 26 BY 13 CM, LIGHTLY BEAT 1 EGG, RUB THE HANDS WITH A BIT OF OIL SO THAT THE MEAT DOES NOT STICK TO THE HANDS, ARRANGE SOME OF THE MEAT INTO A LOG ON THE CENTER OF ONE PIECE OF THE CRUST, BRUSH ONE EDGE OF THE CRUST WITH A BIT OF THE BEATEN EGG TO HELP WITH SEALING, COVER THE MEAT WITH THE OTHER FREE EDGE OF THE CRUST AND ROLL IT ONTO THE EGG COATED PART AND THEN ROLL IT A BIT BY HANDS AND THEN SEAL WITH A FORK, AFTER THAT GET RID OF THE ROUGH EDGES ON EACH SIDE AND THEN CUT THE LOG INTO 6 SMALL EQUAL PIECES, REPEAT THE SAME PROCESS WITH THE REMAINING TWO CRUST PIECES, SLIT THE SMALL PIECES ON TOP AND THEN PLACE THEM ON A LINED OVEN TRAY AFTER THAT LIGHTLY COAT WITH THE EGG, BAKE IN A PREHEATED OVEN AT 200°C FOR 30 MINUTES, REMOVE FROM THE OVEN AND PUT THEM ON A COOLING RACK OR SERVE RIGHT AWAY, ENJOY.