Shooter'S Roll Recipe
Ingredients
| Metric | ||
| 450 g pork sausagemeat, without herbs | ||
| 100 g lean bacon rashers, derinded and chopped | ||
| Onion | 1 Small, peeled, finely chopped | |
| 1 x 5 ml spoon dried sage | ||
| Mushrooms | 100 Gram | |
| Ground black pepper | 1 To taste | |
| Frozen puff pastry | 350 Gram, thawed | |
| Beaten egg to glaze | ||
| Imperial | ||
| 1 lb pork sausagemeat, without herbs | ||
| 4 oz lean bacon rashers, derinded and chopped | ||
| Onion | 1 Small, peeled, finely chopped (Salads) | |
| Dried sage | 1 Teaspoon (Salads) | |
| Mushrooms | 4 Ounce (Salads) | |
| Ground black pepper | 1 To taste (Salads) | |
| Frozen puff pastry | 12 Ounce, thawed (Salads) | |
| Beaten egg to glaze | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Combine the sausagemeat, bacon, onion, sage, mushrooms and seasonings to taste.
Roll out the pastry thinly on a lightly floured surface and trim to a rectangle approx 30 X 25 cm (12 X 10 in).
Form the sausagemeat mixture into a brick shape down the centre of the pastry.
Fold over the sides and ends of pastry, damping with water, to enclose the filling completely.
Place on a lightly greased or non-stick baking sheet with the pastry joins underneath.
Decorate the roll with the pastry trimmings and brush all over with beaten egg.
Make two cuts in the top and bake in a very hot oven for 15 minutes.
Reduce oven temperature to moderately hot and continue for a further 35 to 40 minutes.
Cover the top with foil if over browning.
Remove carefully from the baking sheet and cool.
Chill thoroughly before serving, sliced, with salads.
Roll out the pastry thinly on a lightly floured surface and trim to a rectangle approx 30 X 25 cm (12 X 10 in).
Form the sausagemeat mixture into a brick shape down the centre of the pastry.
Fold over the sides and ends of pastry, damping with water, to enclose the filling completely.
Place on a lightly greased or non-stick baking sheet with the pastry joins underneath.
Decorate the roll with the pastry trimmings and brush all over with beaten egg.
Make two cuts in the top and bake in a very hot oven for 15 minutes.
Reduce oven temperature to moderately hot and continue for a further 35 to 40 minutes.
Cover the top with foil if over browning.
Remove carefully from the baking sheet and cool.
Chill thoroughly before serving, sliced, with salads.
Chef
