I do enjoy a good sausage roll once in a while. Sure they lack the sophistication of French pastries but something about these rustic sausage rolls always manage to evoke the widest smiles. I’ve brought them to the office, picnics and housewarming parties and they are a big hit every time.
French butter and Atlantic sea salt play a big part in making the shortcrust pastry oooh so crumbly and super addictive. And frankly, who can resist sausages from the Pan Pacific Hotel deli?
FUN'S SHORTCRUST PASTRY
When I attended Home Economics class in secondary school, I've been taught that the butter:flour ratio is 1:2. Which means you'll need 50 grams of butter for 100 grams of flour. I've followed this rule ever since. Maybe you've been taught differently but this is my recipe.
200 grams all-purpose flour
1/4 teaspoon salt
1 teaspoon dried Italian herbs
100 grams chilled salted butter, cut into 2-cm cubes
4 to 5 tablespoons iced water
Egg wash
.jpg)
