Sausage Rolls

Sausage rolls are a great snack; serve them warm and they can be really enjoyable. I tried these out some months back but simply didn't get down to blogging about how to make them. So here I am finally blogging again after several months.

How to make chourico pao

Ingredients:

1 cup warm water

4 tbspns dry milk powder

1 tbsp dry yeast

 2 tbspns sugar

1 tsp salt

2 tbspns butter

½ egg, beaten

2 ¼ cups all purpose flour/maida

Sausage filling

 

Ingredients for chourico pao

Method:

• In a mixing bowl, stir the dry milk powder in the warm water and until it dissolves.

• Add yeast, then sugar, butter, egg, salt and half the quantity of flour.

• Mix until ingredients are wet.
• Add the remaining flour, mix on low speed until ingredients are wet.
• Add remaining  flour and mix again, the dough must  be soft, not too sticky but not stiff either.
• Scrape the dough off the sides of the bowl and apply a little vegetable oil around the inside of the bowl so that it is coated.  

• Place some plastic wrap or a plastic bag over the bowl securing it with a rubber band if necessary. Leave it to rise in a warm place until the dough grows doubles in size and rises upwards in the bowl.

• Once the dough has risen sufficiently (takes about an hour or so), roll it out into a circle on a flat floured surface.

• Next cut the circle into 16 equal parts.
• Place the sausage filling at the broad end of each of the triangular portions and roll towards the thinner end. I’m afraid I did not get the pictures for this. But when I do the make the sausage rolls/ chourico pao again, I will add them here.

• Leave them to rise; they will almost double in size;  takes about 45 minutes.

• Bake at 200 C for 15-20 minutes or until they turn golden-brown. 
• Optional : Brush with melted butter while still hot.

• Serve warm.