He discussed Angela’s breakthrough moment with her husband, Ken, a former Sun photographer.
A girl was on page three. Yesterday marked the end of Angela Jay’s brief battle with lung cancer.
She was always inside The Sun in the early 1980s.
She also starred in advertisements for boxer Henry Cooper’s Brut Aftershave and Gossard lingerie.
Beside her husband Ken, she passed away in an Eastbourne, East Sussex, hospital. Her age was seventy-one.
He described her as “the perfect girl next door” and described her as a “dared to dream miner’s daughter from the northern pits.”
After moving to Manchester, Angela was noticed by a modeling agency, according to Ken, a 79-year-old former photographer for The Sun. Her birthplace was Sunderland.
“She knew she couldn’t stay there and marry a miner,” he added.
“After she relocated to Manchester, a modeling agency noticed her.”
She was really skilled at it from the start. Very youthful-looking.
Angela was almost prepared to leave. Many of the models require two hours to prepare.
“She looked beautiful even though she was wearing jeans and a dirty t-shirt when I first saw her.”
“I knew she was the one at that point.”
MY НUSВАND’S ЕХАСТ WОRDS АFТЕR НIS FIRSТ ВIТЕ WЕRЕ, ОН MY GОD
Sausage rolls are a beloved classic in many households, offering a delicious combination of flaky pastry and savory sausage filling. Whether enjoyed as a snack, appetizer, or part of a meal, sausage rolls have a timeless appeal that spans generations. In this comprehensive guide, we’ll explore everything you need to know about making and enjoying sausage rolls, from ingredients and preparation to serving suggestions and more.
Ingredients:
For the Pastry:
Instructions:
Step 1: Preparing the Filling
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a mixing bowl, combine the sausage meat, chopped onion, minced garlic, dried sage, dried thyme, salt, and pepper. Mix until well incorporated.
Step 2: Assembling the Sausage Rolls
- Roll Out Pastry: Roll out the puff pastry sheets on a lightly floured surface into rectangles, approximately 12×6 inches each.
- Add Filling: Divide the sausage mixture evenly between the two pastry sheets, forming a long sausage shape along one edge of each pastry rectangle.
- Roll and Seal: Roll the pastry over the sausage meat, enclosing it completely, and press the seam to seal. Trim any excess pastry if necessary.
- Cut and Arrange: Cut each roll into smaller pieces, about 2 inches in length, and place them seam side down on the prepared baking sheet.
Step 3: Baking the Sausage Rolls
- Apply Egg Wash: Brush the tops of the sausage rolls with beaten egg wash for a golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the sausage is cooked through.
- Cool and Serve: Once baked, transfer the sausage rolls to a wire rack to cool slightly before serving.
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