Sausage rolls in puff pastry. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. How do you make Sausage Rolls with Puff Pastry?

Sausage rolls in puff pastry Looking for a sausage roll in the US? You may come across a "Pig in a Blanket" which is not a glorious chipolata wrapped in bacon as you might imagine, but a tiny hotdog wrapped in pastry. Puff Pastry Sausage Rolls - Sausage mixed with delicious seasonings like basil, oregano, and thyme, all wrapped up in a butter puff pastry!

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This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. How do you make Sausage Rolls with Puff Pastry?

Alright, don't linger, let's plan this sausage rolls in puff pastry formula with 11 elements which are surely easy to have, and we have to process them at the very least through 8 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition Sausage rolls in puff pastry:

Provide 500 g for all purpose flour.
Require 1/2 tsp of salt.
Provide 3 tsp of unsalted butter.
Require 1 cup - or more very cold water.
Require of for butter filling.
Give 200 g - unsalted butter.
Give 2 tsp of fresh lemon juice.
Need 1/4 tsp - salt.
Need 1/2 cup for all purpose flour.
Require Sasusages.
You need 1 for egg for egg wash.

The soft puff pastry hugging the tasty sausage is a great combination and makes a perfect addition to anyone's breakfast, or dinner. 😉 If you've ever had a. Making puff pastry is a labour of love, but the flaky, buttery result is such a treat. You can't beat sausage rolls made with homemade pastry. Give the pastry a further two turns, without resting in between.

Sausage rolls in puff pastry start cooking:

Shallow fry your sausages set a side.
In a bowl put flour, salt and butter........ mix butter with your hand to form crumps......add water gradually while kneading to a soft dough for about 7mins.
Make that dough into a ball shape.....divide the top part into 4sides......cover the dough with clinc film...... refrigerate for 20mins.
Grated or room temperature butter, add lemon juice, salt...in a bowl mix with your hands.....add in 1/2cup of all purpose flour.....mix and mold that butter into a square shape.......cover with clinc film...... refrigerate for 20mins.
Remove your dough from the fridge......spread into 4sides.....take your refrigerate butter put in the center of the dough......close cover it using the four sides........using a rolling pin punch down......roll it out.....fold the two sides to the center.......then one side on the other......cover with clinc film then refrigerate for 20mins......repeat the process for 3times......leave the dough overnight in the fridge.
The next day.....punch down and spread using a rolling pin.......cut the dough with a very sharp knife.......to see those layers......cut into rectangle pieces place your sausages in middle.....close the dough with a folk.......
Place them in a parchment aligned tray.....egg wash....bake for 60mins or till they golden brown.
When ready serve with juice, milk, coffee, tea......any of your choice......enjoy!.

Puff pastry wasn't invented for the faint-hearted in mind, as I'm sure you've witnessed on The Great British Bake Off many times. Sausages in Puff Pastry Ingredients and Tools: Flour - just enough to flour the surface to roll out the puff pastry. Puff Pastry - I use Pepperidge Farms brand puff pastry sheets but I recently saw some store brand puff pastry Irish Sausages in Puff Pastry. Crimp together the ends of the sausage meat and pastry to create one piece. If the second sausage is a little too long, just trim it and bake the excess as an individual sausage roll.

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