Found this in a magazine, its simple and delicious.
2ml salt
500ml Cake Flour
250g stork bake, cubed
80ml ice-cold soda water
750g pork sausages
1-2 eggs, beaten
30ml lemon juice
Pastry:
Mix salt, flour together, add Stork and rub into the dry ingredients until the mixture resembles crumbs. Add soda water and lemon juice and mix to form a firm dough. Wrap in clingwrap and refrigerate for a hour.
Pre-heat oven to 200'c and pre-pare a baking sheet. On a floured service roll out the dough into 3mm thick.
Filling:
Remove the meat from the casing and shape meat into a long sausage. Put sausage on one side of the pastry and fold over. Brush the edge of the pastry with beaten egg. Cut the roll into 4cm lengths, arrange on the baking sheet and bake for 20min until golden brown.
Serve warm with a dipping sauce (tomatoe, or sweet chilli sauce)
Makes about 50
2ml salt
500ml Cake Flour
250g stork bake, cubed
80ml ice-cold soda water
750g pork sausages
1-2 eggs, beaten
30ml lemon juice
Pastry:
Mix salt, flour together, add Stork and rub into the dry ingredients until the mixture resembles crumbs. Add soda water and lemon juice and mix to form a firm dough. Wrap in clingwrap and refrigerate for a hour.
Pre-heat oven to 200'c and pre-pare a baking sheet. On a floured service roll out the dough into 3mm thick.
Filling:
Remove the meat from the casing and shape meat into a long sausage. Put sausage on one side of the pastry and fold over. Brush the edge of the pastry with beaten egg. Cut the roll into 4cm lengths, arrange on the baking sheet and bake for 20min until golden brown.
Serve warm with a dipping sauce (tomatoe, or sweet chilli sauce)
Makes about 50
No comments:
Post a Comment