brazilian sausage rolls
(makes about 20 small rolls)
Preparation Time: 30mins Resting Time: 30mins or overnight if you have the patience Frying Time: 10mins
You will need: 300g plain flour plus extra for dusting 1/2 tsp baking powder 2 tsp salt 1 tbsp suet (or margarine) 1 egg 1 tbsp vodka (this makes the pastry crisp) 200ml warm water One pack of 6 really nice sausages oil for frying Make it! Mix together the flour, salt, baking powder and suet (or marg). Add the egg, vodka and warm water until you get a soft dough. Kneed to form a ball, then refrigerate for at least an hour (overnight is best). For the filling, just cut open the sausages and fry the sausage-meat until it’s a bit crispy. Leave to cool. Roll out the pastry onto a floured surface and cut out (5 inch diameter) circles with a cookie cutter (add more flour if the pastry is too sticky) to 2mm thickness. Lay a tsp of sausage-meat on one side and fold them over into crescents. Wet the edge to seal and crimp with a fork. You can freeze these and fry them from frozen (works v. v. well) or fry them straightaway. Party time!
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!