Sausage Rolls

Tonight we made sausage rolls, although not exclusively a New Zealand dish, during our research we found many of the New Zealand food sites listed sausage rolls on their sites, so we decided to make them for dinner.

Chicken Sausage Rolls
(makes 8 large Sausage Rolls)

Dough
2 1/2 cups of Flour (2 cups All Purpose; 1/2 Cup Pastry)
1 Tsp. Salt
1 Cup Water
1 Cup Butter

Filling
1 Cup Ground Chicken
1 Tsp. Cayenne
1 Tsp. Paprika
Salt/Pepper

1 egg
1 Tbsp Water

To make dough mix flour, salt and water together until it forms a ball.  Knead dough on lightly dusted surface until no longer sticky.  Cover dough and set aside for 20 minutes.  Between two pieces of plastic wrap, place one cup of cold butter.  Using a rolling pin, pound butter until it is a flat single piece of butter. Place butter in fridge for 30 minutes to firm. Roll out dough until it is approximately 1/2" thick. Place cold butter piece in center of rolled dough. Fold into thirds and carefully roll dough out again until 1/2" thick. Fold into thirds and rotate dough 90 degrees, roll out again until 1/2" thick. Fold again, wrap in plastic and place back in fridge to chill for 30 minutes.

While dough is chilling. Mix chicken, cayenne, paprika, salt and pepper, set aside Take dough out of fridge and roll out to 1/2" thick. Fold into thirds and roll out again until 1/2" thick. Cut dough into 8 equal squares.  Form a large spoonful of filling by hand into a free form sausage shape. Place in center of dough square. fold up both edges to meet in center, using water pinch edges together to ensure they are held together.  Wrap individual sausage rolls in plastic wrap and refrigerate for at least 2 hours or overnight.  Preheat oven to 400 degrees Fahrenheit. Mix 1 egg and 1 Tbsp water together, brush sausage rolls with egg wash. Bake for 30 minutes or until cooked through and golden brown.