Sausages Rolls
Ingredients:
Rough puff pastry (OR you can use Ready-made puff pastry)
100g grated frozen salted butter
200g grated frozen salted butter
350g plain flour
Pinch of salt
Freezing cold water – 8-12 tbsp depending to combine dough
½ tsp of lemon juice
Sausage meat
1 large brown onion finely diced
400g sausage meat (or a packet of sausages and remove skin)
220g natural white breadcrumbs
2 tsp dried sage
1 large egg
3 tbsp of whole milk
Handful of poppy seeds
Salt and pepper to season
1 egg beaten to glaze
Oil
Serve with yummy side salad and homemade chutney
Method:
1. Preheat oven 180C.
Make the puff pastry
2. Place 350g of the plain flour into the food processor, then add 100g of grated frozen butter on top, pulse till fine breadcrumbs.
3. Add the lemon juice and pulse.
4. Then add 1 tbsp of cold water at a time till the dough comes together.
5. Tip out onto a floured surface and shape into a ball and then roll out into a long rectangle.
6. Place 100g of the frozen grated butter on 2/3 of the dough rectangle, fold over the 1/3 of non-butter covered dough towards the middle of the rectangle then fold the other 1/3 on top of that fold (that is the first fold).
7. Rotate the dough 90 degrees, using the rolling pin flatten out and roll out to a long rectangle, repeat step 6 again (this is your 2nd fold with butter).
8. Repeat the 90 degrees rotation and fold in thirds for a further 3 times without butter.
9. Once complete put the dough which is now a thick smaller rectangle into the fridge covered with clingfilm, let it rest for at least 20 min.
Sausage meat
10. Fry off the onions till soft in some oil. In a large mixing bowl mix the onions, sausage meat, breadcrumbs and egg and milk and sage and salt and pepper – mix with hand, leave to rest in fridge covered.
11. Once the pastry has rested for at least 30 min – bring out and roll out nice and thin to approx. 3-4mm in thickness, cut the pastry in half width ways.
12. Then place the filling in a long thick strip, about 2 inches wide mounded near 1 edge leaving about 2cm before the edge. Repeat on the other piece of pastry as well. Egg wash the 1cm strip of exposed pastry and then carefully take the edge of the uncovered pastry and fold over to meet the other edge. Trim off any excess pastry to make it neat.
13. Use a fork and crimp the edges and trim off any rough edges, use a knife and score lines across the top of the pastry to the meat filling. I am able to make 8 to 9 slices across the top of the pastry.
14. Egg wash on top and scatter poppy seeds over the top, then bake in oven for approx. 30 min until golden brown.
15. Sausage rolls are ready when they are golden brown and crisp on the underneath side, serve with a side salad and yummy homemade chutney.
