Don't forget to serve these tasty nibbles at your party; it's just not Christmas without the trusty sausage roll lurking somewhere amongst the festive fancies
Ingredients:
1 lb. (450g) pork sausagemeat
half a tsp. dried sage
half a tsp. thyme
1 tbsp. chopped parsley
12 oz. (350g) self-raising flour
2 oz. (50g) lard
2-3 tbsp. water
4 oz. (100g) margarine
salt and pepper
beaten egg for glazing
Cooking Instructions:
Add the herbs to the sausagemeat and mix together
Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine
Add sufficient water to knead into a firm dough, then divide into two portions
On a lightly floured board, roll each half of the pastry into oblongs 12 inch (30cm)x 8 inch (20cm) oblongs
Cut each piece in half lengthwise
Place a roll of sausagemeat along the center of each piece of pastry
Damp one edge of the pastry and fold the other over and seal
Divide each roll into 2 inch (5cm) pieces
Place the sausage rolls on a baking sheet and glaze with the beaten egg
Bake in a pre-heated oven at 375F, Gas Mark 5, 190C for about 20 minutes