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Harrow Hugo’s Sausage Rolls

8 sausages
6 oz flour
2 oz cornflour
1/4 teaspoon salt
4 oz butter or margarine
Cold water
A few drops lemon juice
1 oz baking powder

Blanch the sausages, and skin them. Mix together the flour, cornflour and salt. Cut the butter into small pieces and rub it in. Make into a very stiff pastе with a little water and a few drops of lemon juice. Turn on to a floued pastry board and roll out evenly.

Fold in three and turn half way round, thus keeping the open ends towards and away from you. Roll out again. Repeat folding and rolling four times, sprinkling on half of the baking powder at the second folding, and the remainder at the fourth. After the last folding, roll it out 1/8” thick and cut into squares.

Wet the edges of the paste all round, put a cooked sausage in the centre, and roll the paste round it, pressing it down at the ends and top with the back of a knife. Place on a greased baking sheet. Brush over with egg. Bake in a moderate oven (Gas Mark 5, 375F) for about 20 minutes. Serve hot.

Makes 8 rolls.

(Source: School Dinners. A cookery book by Linda Sonntag, 1988)

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