Difference between revisions of "Sausage Rolls"
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Cut puff pastry into 10cm x 1/2cm rectangles. Roll meat mix in pastry. |
Cut puff pastry into 10cm x 1/2cm rectangles. Roll meat mix in pastry. |
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Bake until golden and crispy (about 12 - 15 minutes. |
Bake until golden and crispy (about 12 - 15 minutes). |
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NB original recipe uses rind instead of juice. |
NB original recipe uses rind instead of juice. |
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== Source == |
== Source == |
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[[Jamie's Dinners]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 01:32, 12 May 2013
Ingredients
- good chicken sausages
- rosemary
- sage
- thyme
- orange (or lemon) juice
- apple or pear, chopped
- puff pastry
Method
Heat oven to 220 degrees C. Squeeze meat from the sausage skins. Add herbs and fruit.
Cut puff pastry into 10cm x 1/2cm rectangles. Roll meat mix in pastry.
Bake until golden and crispy (about 12 - 15 minutes).
NB original recipe uses rind instead of juice.
