Rough Puff Sausage Rolls
Do you imagine that making sausage rolls from scratch is difficult?
Try this straightforward recipe using "rough puff" pastry that you make yourself, and impress your friends :-)
- 250g all purpose flour
- 250g butter
- 500g sausage meat
- 175ml cold water
- 1 teaspoon salt
- 1 egg
- seasonings to taste
Preparation time: 1 hour
Cooking time: 20-25 minutes
Note: You can make your pastry ahead of time and store it in the refrigerator for later.
- Take your butter out of the refrigerator and allow it to reach room temperature (this is key to rough puff pastry).
- Sift the flour and salt into a bowl.
- Cut the butter into pieces and add to the flour (see pic).
4. Rub in the butter very roughly with fingertips, so that you can still see small roughly shaped lumps (see pic)
(don't rub it so much that the mixture looks like fine breadcrumbs, you won't get the "puffy" effect then)
5. Make a well in the centre of the mixture.
6. Add about two thirds of the cold water and mix together with a blunt knife.
7. When the pastry comes together shape it into a ball with your hands. Add more water if required.
8. Wrap the pastry in plastic wrap, so that it doesn't dry out, and place in the refrigerator to rest for 20 minutes.
9. Prepare the sausage meat in a clean bowl.
10. Mix in seasoning to taste e.g. black pepper, garlic salt, grated onion, herbs...etc.
11. Place the cooled pastry mixture on a lightly floured board, and shape into a rectangle.
12. Roll out the pastry until it is about three times the size on the long side (see pic below).
13. Fold over the top third and fold up the bottom third until the shape is the same as for 11.
14. Turn the pastry 90 degrees to the left.
14. Roll out again as in 12.
15. Repeat steps 12 to 14 three more times.
16. Wrap the pastry in plastic again and leave in the refrigerator until required (at least 20 minutes).
Note: Don't worry that you can see marbling of the butter in the pastry; it's this that creates the pastry layers.
17. Preheat the oven to 200oC
18. Roll out the pastry into a large rectangle, on a floured surface, to about the thickness of a coin (see pic below)
19. Cut the pastry into four equal strips.
20. Roll out the sausage meat and position it along the strips, as shown (I found it easier to roll half the length required at a time).
21. Beat the egg and brush along one edge of each strip.
22. Fold the pastry over the sausage meat and press down firmly. This will stop the pastry edges from separating during cooking.
23. Cut the sausage rolls to the desired size using a sharp knife. Snip vents in the tops using scissors or a small sharp knife.
24. Place on a greased baking sheet in the centre of the oven for 20-25 minutes until the tops are golden brown.
25. Allow to cool on a wire rack for 5-10 minutes before serving, or serve cold.
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