This week I was challenged to a sausage roll bake off. Time was a bit tight so I made a quick flaky pastry. It’s a case of grating very cold butter over the flour and mixing together with a little bit of water and leaving to rest for half an hour in the fridge before rolling out.
My sausage meat was made up of mince pork with some finely chopped sage and mint added. I like to keep my sausage rolls simple and traditional. The meat is then placed onto the rolled out pastry which is then folded over the meat and the edge sealed to keep in the sausage meat. Then to finish off I glaze the pastry with egg yolk to give the sausage rolls a lovely rich golden finish.
Pop in the oven for 25 minutes before everybody makes a grab for them.
As for the winner I think the conclusion was it was a draw.