My version:
INGREDIENTS
- 1 ½ cups flour
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
- 2 tablespoons cold unsalted butter, cut in ¼-inch cubes
- 1 tablespoon white wine
- ¼ cup cold water
- 1 pound sausage
- 1 egg
- In a large bowl, combine the flour and salt.
- Drizzle the olive oil over the flour mixture. Add the butter, and cut the oil and butter in. I prefer to use my hands for this part, mushing the butter between my fingers til blended.
- Add the water and wine and mix with a fork to combine, then gently knead on a floured work surface until the dough just holds together when pressed into a ball.
- Form into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the dough on a lightly floured surface and cut in half. Dust the top of the dough and roll the dough into a 6 x 15- inch rectangle. (Note: this is the amount of dough for a lbb. of sausage so if only doing a half pound, plan the thickness accordingly.
- Place the sausage roll along one side of the dough, ¾ inch from the edge.
- Beat the egg with a pinch of salt. Brush the dough along the small strip of dough.
- Fold the wider side of dough over the top of the filling to enclose it. Crimp the edge together to seal the dough.
- Brush the roll with the egg wash and then with a sharp knife, cut the roll into 2-inch rolls.
- Transfer to the baking sheet lined with parchment paper (or you can spray with oil) and bake for 40 to 45 minutes until the dough is golden brown.
- Let the rolls cool for 5 minutes before serving.
These are super easy. They were yummy. They will be great for a happy hour and I am certain they will disappear fast.