Sausage rolls with homemade flaky pastry

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter, while homemade pastry can reduce costs.

sausage meat

🥗Healthier: chicken or turkey sausage

💰Cheaper: ground pork

Chicken or turkey sausage is leaner, while ground pork is often less expensive.

egg

🥗Healthier: flax egg

💰Cheaper: milk wash

Flax egg is a vegan alternative, while milk is a cost-effective wash.

onion

🥗Healthier: leek

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are often less expensive.

In a bowl, add 170 grams of plain flour and a pinch of salt.

Cut 125 grams of butter into small pieces and add one third to the flour, keeping the other two thirds in the fridge.

Coat the flour grains with butter until they are in relatively small bits.

Add 2 teaspoons of lemon juice and enough cold water (about 90 milliliters) to bring the mixture together into a dough.

Knead the dough until it forms a soft ball, adding more water if necessary, but avoid getting your hands sticky.

Roll the dough out into an oblong shape.

Chop the remaining two thirds of the butter into small pieces and place it over two-thirds of the rolled-out dough.

Fold the top third of the dough over the butter and then fold it again to seal in the butter.

Turn the dough 90 degrees and roll it out again into an oblong shape.

Repeat the process of adding butter and folding the dough to create layers.

Refrigerate the dough until needed.

Prepare the sausage filling by using sausages, cutting through the casing and peeling it off into a bowl.

Optionally, add fried onions, spices, and chopped fresh herbs to the sausage meat and mix well.

Roll out the chilled pastry to about half a centimeter thick, turning it 90 degrees each time for even thickness.

Shape the sausage meat into a flat log and place it down the center of the pastry.

Cut strips into the sides of the pastry at an angle to create a plait effect.

Fold the ends of the pastry over the sausage meat and alternate folding the strips over to create a crisscross pattern.

Place the plaited sausage roll onto a baking tray, ensuring not to grease it, but adding water to prevent sticking and create steam.

Brush the top with beaten egg for a shiny glaze and refrigerate for about 20 minutes before brushing again.

Preheat the oven to 210°C (mark 6 to 7).

Bake the sausage rolls for about 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens