Sausage Meat Rolls
- Flaky pastry:
- 2/3 cup + 3 tablespoon chilled butter, divided
- 2 cups sifted all-purpose flour
- 4 – 6 tablespoon ice water
- 1-teaspoon salt
Sausage meat roll
- 1-pound sausage meat
- 1 small grated onion
- ½ teaspoon poultry seasoning
- 1 cup or more of bread crumbs depending on fatness of the meat (I use 1 cup)
To make flaky pastry, sift dry ingredients into chilled bowl (I don’t chill the bowl); cut in 1/3 cup chilled butter; cut in another 1/3-cup butter until mixture is in lumps resembling small peas. Sprinkle ice water over all, a little at a time, until mixture can be gathered up with a fork and cleans the bowl. Form dough into a ball; wrap in saran wrap and chill for 1/2 hour. Roll out dough in rectangle about 1/3 inch thick. Cover with 3 tablespoons chilled butter, cut thinly. Fold upper third of dough over center; fold lower third of dough over upper flap, making 3 layers of dough. Give a quarter turn, roll the rectangle. Fold again in thirds; wrap; chill several hours or overnight.
To make sausage meat roll, mix all ingredients together, shape into 6 “ rolls (I usually get six of them). Brown slightly in skillet and drain on paper toweling. Roll out pastry into oblong strip about 3 inches wide. (I roll the pastry out so that six pieces can be cut and then I put the six rolls on top of the rolled pastry and cut the rectangles) Place sausage roll in center of strip. Fold sides up sealing edges well by moistening with water. Cut into desired number of rolls. (I cook the sausage rolls in the six big rolls then cut into 1 inch pieces after cooked). Continue until all meat is used. Place on ungreased cookie sheet. Bake 450 for 20 minutes or until done.
(Edith Adams, Vancouver Sun)