Sausage rolls with homemade pastry
Chef Lola's Kitchen · ♥ 1.3K likes · 71K views · 8 min video
Read about puff pastry bakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp salt
- 1 cup butter
- 6–8 tbsp cold water
- 1 tsp salt
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp paprika
- ¼ tsp cayenne
- ¼ tsp nutmeg
- ½ tsp garlic powder
- ½ cup minced onions
- ½ cup plain bread crumbs
- 1 whole egg
- 2 tbsp water
- 2 cup flour
- 2 tbsp sugar
Combine flour, salt and sugar; add the butter.
Pastry in the food processor
The butter was cut into small chunks and frozen about 10 minutes so it is hard and firm; process with a food processor, leaving some chunks of butter.
Add cold water a little at a time and mix; work by hand for a few seconds just to incorporate the flour without overworking.
Adding cold water and chilling the dough
- 1 lb bulk sausage
Mix the bulk sausage with the spices, minced onions and plain bread crumbs, massaging with fingers or a fork.
On a lightly floured surface roll the dough into a thin rectangle; cut into two equal parts.
Rolling the pastry
Divide the meat in two and spread along the length of each strip; brush the uncovered edge with egg wash, fold over and seal.
Filling, sealing and cutting the rolls
Cut into pieces and arrange, not too close together, on parchment-lined sheets. Brush generously with egg wash.
Bake in a preheated 375 degree oven 30 to 35 minutes, until golden brown. Cool a few minutes.