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Pie Paste & Sausage Rolls

PIE PASTE:-
Yield:- two 8-inch crusts

Ingredients:-
2 cups basic formula mix (do not pack)
1/4 cup margarine
1/4 cup hot water

Directions:-
Heat Margarine in hot water until melted. Sprinkle over formula, blending with a spatula or fork.
Turn dough out on waxed paper. Shape into a ball and cover wit the paper. Chill at least 30 minutes in refrigerator.
Roll out for pastry as needed.

SAUSAGE ROLLS:-
Yield:- 16 rolls

Instructions:-
Cook 16 links of breakfast sausage. Make one recipe of pie paste. Turn onto lightly floured board and roll into a rectangle 1/8-inch thick.
Cut in strips large enough to enclose each fully cooked sausage. Roll each sausage in pastry. Place edge side down on a cookie sheet and bake at 425ºF for 10 to 15 minutes.

NOTE:-
For party or snack use, each cooked sausage may be cut into 2 or 3 sections and wrapped in narrower strip of pie paste.
If desired, brush sausage with prepared mustard or chili sauce before wrapping.