British🥩 Meat

Sausage Rolls

Name: Sausage Rolls
Total time: 50 min
Cuisine: British
Ingredients: ~300 g flour; ~150 g cold butter; ~100 ml cold water; ~½ tsp salt; 400 g sausage meat; 1 egg; ~1 tbsp milk

⏱ 50 min

Make an outstanding flaky pastry from just four simple ingredients — somewhere between shortcrust and puff pastry, tender and crisp. Wrap it around seasoned sausage meat and bake until golden, creating rolls with a light, airy texture and rich, crispy finish.

Adapted from a video by John Kirkwood

Sausage Rolls: A Flaky Pastry Masterclass

Watch on YouTube

Ingredients

flour~300 gest.
cold butter~150 gest.
cold water~100 mlest.
salt~½ tspest.
sausage meatpork, beef, chicken, or turkey400 g
egg1
milka dash for egg wash~1 tbspest.

Steps

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1
Add flour to a large bowl and mix in salt.
2
Cut cold butter from the freezer into manageable pieces and grate it into the flour using a grater, dipping the butter in flour frequently to prevent sticking. Wearing disposable gloves helps reduce heat transfer from your hands.
3
Gently toss everything together using light hands, then chill the bowl in the fridge or freezer for about 10 minutes.
4
Add about half the cold water and gently knead with your hands. Gradually add the remaining water while continuing to knead until a cohesive dough forms. Stop once it comes together; small pieces of butter should still be visible.
5
Dust the pastry lightly with flour, wrap in a food bag or cling film, and return to the fridge to chill.
6
Divide the sausage meat into three equal portions. Dust your work surface with flour and roll each portion into a 30 cm (12 inch) length.
7
Roll out the chilled pastry on a floured surface to approximately 3 mm (1/8 inch) thickness, keeping it roughly square. Dust and flip the dough frequently as you work.
8
Trim the edges with a ruler and bench scraper to make a neat 30 cm (12 inch) square. Cut the pastry into three 10 cm (4 inch) wide strips and return to the fridge. Wrap and freeze any leftover pastry.
9
Line a baking sheet with parchment paper. Crack a large egg into a container, add a dash of milk, and whisk until smooth and runny for the egg wash.
10
Take a pastry strip from the fridge and brush egg wash along its leading edge. Place a sausage meat strip along the front on top of the egg wash. Carefully roll the pastry over it, brush more egg wash on the seam and bottom, and continue rolling with the seam facing up.
11
Use a bench scraper to mark and cut each rolled pastry into two or three equal pieces (three in this recipe). While still seam-side up, coat generously with egg wash.
12
Transfer the rolls to the baking sheet with seam-side down. Give the top half of each roll another good coat of egg wash.
13
Preheat the oven to 170°C (340°F or gas mark 3). Place the rolls in the middle of the preheated oven and set a timer for 40 minutes.
14
Bake until puffed up and rich golden brown. Remove from the oven, transfer to a wire rack, and cool for about 10 minutes before serving.

Sausage Rolls

Ingredients

Steps

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