Sausage And Egg Roll
|Flour||2 Cup (32 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pork sausage meat||1 Pound|
|Eggs||4 Large, hard boiled|
|Milk||1⁄2 Cup (8 tbs)|
Sift flour and salt into a mixing bowl.
Cut in shortening and butter, using a pastry blender or two knives.
Stir in just enough water to give a firm dough.
Roll out to a rectangle and trim to about 9x11 inches.
Place in an ungreased glass baking dish.
Cook sausage meat in a covered glass dish on highest setting for 6 minutes.
Pour off grease.
Spread sausage meat in a rectangle 11 X 4 inches on center of pastry.
Remove shell from eggs, slice, and place in a line down the center of sausage meat.
Brush one long edge of pastry with water and fold over so edges meet.
Seal and flute edges.
Make a diagonal cut in the top pastry.
Brush pastry top with milk.
Cook on "roast" setting for 9 minutes.