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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour and salt together. | 2. Cut in the fat, leaving it in small pieces. | 3. Make a well in the centre. | 4. Add the lemon juice and just enough of the water to make a stiff dough. | 5. Refrigerate about 1 hour before using. | 6. Combine the meat filling ingredients. | 7. To assemble the sausage rolls, cut the pastry in half. | 8. Roll half the pastry into 9 x 13 inch rectangle. | 9. Form one half of the sausage meat into 3 rolls the length of the pastry and place on the pastry, at an equal distance apart. | 10. Cut the pastry into strips wide enough to encircle the meat. | 11. Dampen one edge of each strip, fold over and press together firmly. | 12. Cut into rolls of desired length; make a slash on top of each roll. | 13. Repeat with the other half of the pastry and sausage. | 14. Brush the top with a small amount of beaten egg yolk. | 15. Place on baking sheet with a raised edge. | 16. Bake in a hot oven, 425°F for approximately 20 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/4	teaspoon		-	-	-	-
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
cold water	3 -4	tablespoons		0.0	0.0	0.0	0.0
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
beef	1	1		530.4012	0.0	104.5842	12.1947
onion	1		grated	28.0	6.537999999999999	0.77	0.07
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.