Saturday, 1 January 2011

My Rustic Crunchy Sausage Rolls

















You heard right, wheat dodgers. I made sausage rolls.

I'm no Jamie Oliver, so they don't look the best, hence the word 'rustic' in their title. If only you could smell the gorgeous baking smells in my little kitchen!

Having never made sausage rolls or indeed flaky pastry in my entire life (unless you count those frozen ones you bung in the oven) this was a challenge I found somewhat daunting. I set aside a whole day to crack these bad boys given that I couldn't find a recipe and had to make it up as I went along. I also made a Port & Cranberry jelly dessert and my much loved fairy bun recipe with a festive twist while I waited for the pastry to chill.

It was Christmas Eve when I embarked on my challenge, so I went all out and did a shop at Waitrose for my ingredients. First off, I needed some sausage meat for the centre. I had my pick of gluten and wheat free sausages at lovely wheat dodge friendly Waitrose. I went for Good Little Sausages chipolatas which provided 360g of sausage meat. I also bought beautiful President butter and reliable old Doves Farm flour along with some free range eggs to help me achieve a lovely varnished effect.

So here is the recipe which I created with a little help from Doves Farm who suggested I use their Flaky Pastry Fish Pie recipe for inspiration.

Makes 15-20 small sausage rolls

Ingredients
  • 200g gluten and wheat free plain flour (I use Doves Farm)
  • 100g of cold butter (I use President. Very important that it's cold!)
  • 60ml cold water (I use tap)
  • 360g gluten and wheat free sausage meat (You can use Debbie & Andrew's Gluten Free, Musks, The Black Farmer, M&S Own brand or sainsury's own brand GF & WF sausages).
  • 1 free range egg
Method
  1. Cut the butter up into 5mm/1/4" cubes
  2. Take 25g of the butter and put into a mixing bowl. Place the rest back in the fridge
  3. Add the flour to the bowl and work together with a fork until the mix resembles breadcrumbs
  4. Mix in just enough water to bring together as a ball of dough. Be very very careful as the mix is fragile and benefits from staying cold and not being over worked
  5. On a floured surface (you can use cornflour if necessary) roll out very gently into a rectangle roughly 5mm thick
  6. Spread half of the chilled butter over the middle of the pastry
  7. Carefully fold the left side of the pastry over the middle butter covered area
  8. Spread the rest of the butter over the folded side
  9. Fold the right side of the pastry over the buttered area
  10. Quickly but gently roll the dough into another 5mm thick rectangle
  11. Wrap the pastry and chill for 1 hour
  12. When pastry is chilled roll out to your original rectange size and cut into the sizes you require (bear in mind that all of the sausage meat needs to be covered)
  13. Whisk your egg wash ready to use as an adhesive
  14. Cut the top off a sausage and squeeze the sausagemeat onto the middle of your prepared pastry
  15. Brush the edges of the pastry and seal the roll
  16. Mark the roll gently so you have two diagonal lines for heat to escape from
  17. Use a sheet of baking paper on an oven tray and place your sausage rolls on before brushing with your egg wash
  18. Continue creating your rolls until you have run out of pastry and meat
  19. Bake on 200c for 30 minutes
Your sausauge rolls will keep in an airtight container at room temp for around 3 or 4 days.

You are now a smug pastry chef and, if you're like me, you will scoff them all hastily.

M


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