Appetizers, Holiday

Holiday Sausage Rolls

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15578160_1481874845173941_5229857962118665292_o

Sausage Rolls makes 32 large rolls

I love sausage rolls but sometimes find them too heavy.These tempting morsels are made with a simple food processor yeast dough and infinitely adaptable. Use your favourite sausages, I love the Fennel and Orange ones made at Peasant’s Pantry in New Ross. You could also use my Middle Eastern Meat Pie filling. Just shape into logs on the dough and skip the jam and mustard! 

 

 

2 cups Flour (half white and half Longspell Point Farms whole wheat is great)
1 ½ teaspoons Instant Yeast
1 teaspoon Salt
¼ cup Butter, cubed
1 clove Garlic, optional
2/3 cup warm Water
1 lb. (454g) dinner size Sausages
¼ cup Peach or Apricot Jam
2 tablespoons Dijon Mustard
1 Egg

Place the flour, yeast, salt, butter and optional garlic in the bowl of the food processor. Pulse until mixture is crumbly. Add the water and process for about 30 seconds, until the dough comes together in a ball. Remove from the bowl and knead a few times on the countertop until smooth. Place the dough in a covered bowl and leave to rest for 30 minutes.

Preheat the oven to 400°. Roll the dough out to a rectangle approximately 18 x 12 inches. Give the dough few minutes’ rest if it wants to spring back on you. Cut in two strips horizontally so you have two pieces of dough approximately 18 x 6 inches. Working lengthwise, spread the centre of each piece of dough with two tablespoons of peach jam and one tablespoon Dijon mustard. Place a row of sausages on top of the jam. Brush the top edge of the dough with water. Pick the long edge of the dough up and enclose the sausages, pinching to help the dough adhere. Cut the roll into 16 pieces with a serrated knife.

Transfer to a parchment-lined baking sheet. Repeat with the remaining strip of dough. Beat the egg well and brush each roll with the beaten egg. Bake for 20-25 minutes, until pastry is golden and filling has cooked through. Let rest for at least ten minutes before serving.