Recipe of Quick Sausage rolls with Herb and Paprika Shortcrust pastry #christmasgift

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sausage rolls with herb and paprika shortcrust pastry #christmasgift. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sausage rolls with Herb and Paprika Shortcrust pastry #christmasgift is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sausage rolls with Herb and Paprika Shortcrust pastry #christmasgift is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook sausage rolls with herb and paprika shortcrust pastry #christmasgift using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sausage rolls with Herb and Paprika Shortcrust pastry #christmasgift:

1. Make ready 1 1/2 Pack sausages, I used Heck 97% pork, skins removed
2. Take 8 oz plain flour
3. Make ready 2 oz cold butter cut into cubes
4. Take 2 oz cold lard cut into cubes
5. Take Chilled water
6. Get teaspoon Salt, approx quarter
7. Make ready Mixed herbs - a pinch or two
8. Take Paprika - a pinch or two
9. Prepare 1 egg yolk mixed with 1 tsp cold water
10. Take Water to seal pastry edges

Steps to make Sausage rolls with Herb and Paprika Shortcrust pastry #christmasgift:

1. Oven to 200 degrees, fan. 220 convection.
2. Sift flour into a large bowl. Mix in salt, herbs and paprika to your preference.
3. Rub butter and lard into the flour with finger tips, lift as you go to ensure crumb lightness. Shake the bowl to bring lumps to the surface and rub in.
4. Add cold water to bind with a metal knife. Use just enough to bring pastry dough together. Tip dough onto cling film, wrap and chill for 30 mins to rest the pastry.
5. Using a lightly floured board and rolling pin, roll out pastry into a rectangle the width of 3 x length of the sausages and around 4 -5 mm thick. Trim the edges.
6. Lay the sausages, end to end along the length of the pastry leaving a small gap away from the edge. Moisten the edge with water using a pastry brush. Fold over and tightly press the pastry onto the dampened edge. Trim any excess. Roll the sealed edge under the sausage roll. Chill for 20 mins.
7. Once chilled, brush the sausage rolls with egg wash. Cut into desired lengths using a sharp knife using a slicing action to avoid crushing the shape. Place onto a lightly oiled baking tray.
8. Snip the tops with kitchen scissors to give the pastry one, two or three vents depending on the size of the rolls.
9. Bake for 25 mins or until golden brown. Remove to a cooling rack or eat hot.
10. Can be frozen once cooled. Defrost thoroughly and reheat at 180 until piping hot. Enjoy 😊🧑‍🍳

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