Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Shortcrust pastry - 200g (7 oz),
- Sausagemeat - 225g (8 oz),
- Plain flour,
- Milk - to glaze.
- =
Directions
1. Roll the pastry out thinly into a rectangle, then cut it lengthwise into 2 strips.
2. Divide the sausagemeat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry.
3. Lay a roll of sausagemeat down the centre of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausagemeat and press the two edges firmly together. Seal the long edges together by flaking.
4. Brush the length of the two rolls with milk, then cut each into slices 4 cm (1 inch) to 5 cm (2 inches) long.
5. Place on a baking sheet and bake in a moderately hot oven (200C / 400F Gas 6) for 15 minutes; to cook the meat thoroughly, reduce the temperature to moderate (180C / 350F / Gas 4) and cook for a further 15 minutes.Cover and brown the top of the dish under a hot grill. Serve straight from the pan.