8-10 sundried tomatoes in oil, chopped finely (optional)
50ml water, cold
1 egg, lightly beaten
Method
Place flour, salt and butter in food processor and pulse until mixture resembles fine breadcrumbs.
Gradually add 95ml of cold water while the food processor is running until mixture forms a soft dough.
Place pastry dough in an airtight container in fridge for an hour or until ready to use (keeps refridgerated for up to a week).
Combine meat from sausages, garlic, mustard, sundried tomatoes and 50ml of cold water, working the mixture with your hands.
Preheat the oven to 200C (fan 180C - my preference to guarantee a more even bake without needing to open the oven).
Roll out the pastry on a floured surface (the thinner the better).
Form two long lengths of sausagement using flour to prevent sticking.
Place the lengths of sausagement meat on the pastry, with sufficient space between to allow for rolling them in pastry.
Brush the pastry either side of the sausagement with beaten egg.
Cut and roll the pastry around the sausagement.
Make equally spaced short slits across the top of the two lengths of pastry covered sausagement before cutting them into the desired lengths for sausage rolls.
Place the sausage rolls on a baking sheet and brush with egg.
Cook for 25-35 minutes, according to how well-fired(!) you like your sausage rolls.
Remove from baking tray and leave to cool on a wire rack.
During Lockdown we've been serving them with baked beans (ultimate comfort food), but these sausage rolls are great with soup or as part of a buffet.
Use any remaining pastry for quick cheese straws. Here's how: After brushing the pastry with egg, sprinkle with grated cheddar cheese, cut and twist the pastry, and brush any unglazed (explosed) pastry with egg. Place on a separate baking tray. Cook them for 15-20 minutes on 180C (fan). Cool on a wire rack. Store in an airtight container.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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