If you’re and Aussie, doesn’t matter how sophisticated you are you love a decent pastie or a fab sausage roll. You are especially loved if you can make a decent one because they are so bloody hard to find.
This was and absolute fluke. I had tried making my own sausage meat it was crap. Too dry, no where near tasty or fatty enough. Then standing at the deli counter at my local Romeo’s Foodland I noticed these small chipolatas [Slape and Sons] $16.99 per kg with skins that looked like they might be natural. Brilliant result and so easy!
makes about four dozen
1kg quality butter puff
4 dozen Slap and Sons mini Pork Chipolatas …available Foodland
2-3 egg yolks depending on size, beat two to start with a tablespoon of cold water
Roll the puff about 2 mm thick and cut it into strips the same width as the chipolatas. Chill for 30 minutes.
Prick the chipolatas several times with the tip of your turning knife.
You need to allow a 10 mm over lap to secure the puff pastry. You can see in the picture below where I did not allow sufficient overlap to seal the puff.
Wrap the chipolata and seal with egg yolk. Slash them 2-3 times with a sharp knife on the top and brush them with the egg yolk wash.
Refrigerate until ready to cook.
pre heat the oven too 180°C
Cover a lipped baking heet with foil and stand a rack on top. Sit the sausage rolls, seam side down on the rack. Cook until golden about 30 minutes.
Allow to stand for 5 minutes before gently lifting them from the rack. Use a knife if they are a little stuck.
Lower your standards and serve with shop tomato sauce if you really want to be adored.
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