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📝 Description
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🥘 Ingredients
1 lb. of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg.
👨🍳 Method
Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for Meat Or Sausage Rolls last weekend, eager to test my puff pastry skills. I found that the process of creating the puff paste from scratch was a delightful exercise in technique, and the results were crispy and flaky, just as I'd hoped. The most surprising detail was how beautifully the egg wash glistened under the oven's heat, giving the rolls a professional bakery finish. This recipe is perfect for the weeknight cook who wants to impress without too much fuss. The rolls can be made with any minced meat or even cold leftovers, making it a versatile option for using up scraps. I served them as a hearty snack with a side of mustard, and they disappeared in minutes. Next time, I plan to experiment with different fillings, perhaps even a vegetarian option with mushrooms and herbs. This recipe is a classic for a reason, and it's sure to become a staple in my kitchen.
