Bal­ly­maloe Sausage Rolls with Car­away Seeds

Irish Examiner - Weekend - - Food -

Makes 8 – 16 depend­ing on size 450g (1lb) best qual­ity sausages 450g (1lb) puff pas­try Egg Wash: 1 egg and a drop of milk 50g (2ozs) Car­away seeds or se­same seeds

Form the sausage meat into rolls, ei­ther reg­u­lar or jumbo size to fit the pas­try.

Roll the pas­try into a rec­tan­gle about 4mm (1/6 inch) thick. Lay the sausage meat along the wider side 5cm (2 inch) from the edge. Brush with egg wash or wa­ter. Fold over the ex­cess pas­try, press to seal and cut along the edge. Flake the edge with a knife or seal with a fork. Brush the top of pas­try with egg wash and prick the sur­face with a fork at 1” (2cm) in­ter­vals. Cover and chill. Re­peat with the re­main­der.

Pre­heat the oven to 230C/450F/Gas Mark 8.

Be­fore cook­ing cut into 8’s or 16’s . Brush with egg wash and sprin­kle with op­tional car­away seeds. Cook for 20-25 min­utes depend­ing on size.

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