Homemade Sausage Rolls with a Homemade Rich Buttery Flaky Pastry
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- Опубліковано 9 вер 2024
- Nothing beats homemade sausage rolls in a rich buttery flaky pastry. These are made with a simple sausage filling but you could use your favourite shop bought sausages.
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I believe it's best to weigh your ingredient in grams as it is much more accurate. Ive included the conversions into cups etc using an online calculator.
Pastry:
500 grams / 3 cups All purpose white flour (mine has protein content of 11.5%)
7g / 1 tsp Sea salt
325g or 3 sticks Unsalted butter diced (fridge temperature)
60g / 1 stick Frozen butter for grating later when rolling out the dough
250g / 1 cup Water (Fridge temperature) - I used half of this but you may need a little more or less
Rub the butter into the flour and salt, but don't go to crazy, make sure you can still see bits of butter in the mixture
Add enough of the water to bring the dough together, knead through for a couple of minutes
Chill down in the fridge for 30 minutes
Roll out the dough into a rectangle and grate the rest of the butter
Fold the two ends into the centre, and then fold those two pieces over each other, you should now have four layers.
Roll the dough back out into a rectangle and repeat the rolling process.
Cover and chill the dough down for 15 minutes or so and repeat the rolling and folding process twice. The dough is ready to use but if it's a bit soft you can cover and chill in the fridge again.
Filling:
1 Kilo / 2.2 pounds Pork mince (50% pork shoulder and 50% pork belly)
100g / 2/3 cup Dried breadcrumbs (you could use rusk - an ingredient specific to sausage making))
200g / 1 cup Milk 3.5% fat
Big handful Flat leafed parsley chopped
10g / 1 big tsp Sea salt
5g / 1/2 tsp Freshly ground black pepper
50g / 1/4 cup Water (fridge temperature) - as needed
Soak the breadcrumbs in the milk for about 30 minutes before preparing the sausage mix.
Mix all of the ingredients (except the water) together in a bowl and mix hard, I find squeezing between my fingers and fists works well. You want to incorporate all of the ingredients but also develop a sticky texture.
If you find the mixture is a bit stiff you can add a little water. I used about 50g in the video.
Roll out the dough and place on your sausage meat. Even out across the dough and roll over pastry.
I like to seal the pastry together using egg wash and leave a flap that can be crimped with a fork. Egg wash generously and bake in a preheated oven (220c) for 20-25 minutes until golden.
Enjoy!
Hands down the most realistically achievable baking channel. Thanks for this Philip! Keep the recipes coming!! Love it !
Appreciated! I'll keep 'em coming :)
I love how he went straight to the point 😍
That sausage roll is an absolute unit.
Cheers buddy
That looks spot on. When I make sausage rolls I like to add finely-chopped black pudding and caramelised onion into the mix, which works a treat imo.
That sounds awesome, I can't get black pudding here in Athens, maybe I'll have a go at making some. That sounds like a great pairing with the caramelised onion
@@CulinaryExploration Hey there Philip are you in Athens Greece...? I thought you were in the UK..lol. Would it work spreading some English mustard on the pastry before adding the sausage meat and rolling it, or would the mustard lose it's quality in the cooking process...? Cheers as always Philip...
I just made them. They're smashing. Thanks!
I know what I’ll be making on the weekend 😍
Let me know how you go!
That is a terrific recipe. You had me drooling!
Cheers for that, I don' think you can beat a decent sausage roll
Thank you very much for sharing this amazing recipe 👍🏻👌🏻❤️ sweet greetings from Belgium 😊
You're welcome, cheers for tuning in :)
This look amazing
wow,thanks for sharing !!
No worries, pleased you enjoyed it
Hands down the best channel, you should have more subscribers will share your videos Philip.
Much appreciated, pleased you are enjoying the channel :)
Now that's proper delicious. 👍😋
Great with a pint !
True mate, wish I could have a pint, but the lock down in Ireland is err.. Wishing you and your family a very happy and blessed Christmas... And really good 2021.👍🎉😀🎄
@@jerryfrancis7657 Have a Great Christmas and New Year too!
I like to add small pieces of smoked bacon and instead of bread crumbs a flavoured stuffing
😋
That looks amazing! Wow
im gonna make this for food tech at school on wednesday thanks lolol
Well you better let me know how you get on LOL
I wish they did this in Greggs ;P
I just had an EPIC fail with this recipe. My dough seemed like a good texture from the forming stage, but then after repeated rolling and fridge, it wouldn't roll out in one piece and kept breaking. Will eat whatever comes out of the oven! 🤣
Hey Ian, not sure what happened there... how did it turn out?
Just had exactly the same waiting for my crumble roll to bake 😂
How do we avoid the rough puff dough turning into pie crust I think you guys call it short crust?
Don't over mix the dough 👍
Where did you purchase that wooden block?? Great channel I'm binge watching...😆
It's an Ikea kitchen island block. The tops fake but all in all it's well build and easy to switch around for my filming. The end plan is to get a custom block made and replace the original Ikea one. Cheers for stopping by, enjoy the binge session LOL :)
🍴😍🤤
Hi Philip. Going to tackle these this weekend - how many will this recipe make? I need to make enough for 7 people (2 each possibly?)
This mix made two large ones. I would say half of one of those per person so 4 in total from this recipe. but it depends on their appetite (lol) and if you are serving anything else. If it was me I'd calculate by weight of meat per person and then just make sure you've got plenty of puff pastry int he freezer. Let me know how you go :)
Ive just tried this and my doe just kept crumbling 😭 I’ve put it in will just eat a crumble roll 🙄
your British accent is very attracting
Where in the world are you with plugs like that
Greece ;)
@@CulinaryExploration Now I see the need to make British bangers lol
@@union310 Haha, yes, spot on :)
G’day mate, I’m really enjoying your videos, thank you!
Drop your Instagram page
Cheers bud, @culinary_exploration