Puff pastry sausage rolls are probably one of my favourite little snacks, or appetizer, to make. You can make the puff pastry whenever you want, it keeps great in the freezer, then all you need to do is take it out and make the filling. Super simple, yet impressive, when you are having people over. In fact, I usually have some rough puff pastry in my freezer waiting to be transformed into anything I want. I originally was going to do a puff pastry quiche, which is divine and so light, but I did something stupid. I made the entire thing, took pictures, and got it all ready to post. Then I took a bite, and it tasted sour (I will explain why) and I thought I can’t post this. I had everything prepped and ready and went to get my heavy cream, I had none. I know at this point I should go to the grocery store, it is literally less than 10 minutes away. But see I have a two year old, and anyone who has had a two year old knows there is no such thing as a quick trip to the grocery store. So knowing it was a lazy/bad decision I used buttermilk, everything looked right but when I ate it all I could taste was the sourness of the milk. So I just couldn’t post it, even if you’d never know how it tasted I feel like you would. I decided to use the rest of my puff pastry to make these lovely sausage rolls. Plus I couldn’t bring myself to make quiche right now, until I forget the sour tasting one.
For a rough puff I think the best tip to making it successful is to make sure everything is cold. In fact when I know I am making rough puff pastry I put the butter in the freezer over night, and weigh out the flour and keep it in the fridge. If you want a great tutorial, or step by step puff pastry recipe the one used here is from:
I found this tutorial, and recipe, a few years ago and have never looked back. I don’t know Dini, but if I ever spoke to her I would give her a great big thank you.
Start by placing the cold flour in a large bowl, then add 1/4 cup of the grated frozen butter from the freezer. Using your hands work the butter into the flour until coarse crumbs form, but do not over work or warm up the butter too much.
Squeeze in about 1/2 teaspoon of fresh lemon juice.
After the lemon juice, add in about 8 tablespoons water and using a wooden spoon mix together to form a shaggy dough. You don’t want it to be sticky, just enough water so it holds together. You may need a little more than 8 tablespoons but add it one at a time, as you don’t want too much. In fact, being winter here and very arid, I used 12 tablespoons (summer I never need over 10)
Once the dough is starting to hold together, you’ve added enough water. Now using your hands give the dough a few quick hand kneads until it comes together in a nice ball. You should still see some butter streaking through the dough, wrap it in plastic wrap and place it in the fridge until cold. I usually wait about 30 minutes for the dough to rest and butter to get cold again.
Once the dough has chilled, it’s time to add the remaining butter, and laminate the dough to get the nice flaky layers puff pastry is known for. On a well floured surface, roll out the rough puff pastry into a large rectangle, it should be about 1/8″ thickness. Spread 2/3 of the rectangle with half the grated butter you’ve been keeping in the freezer (about 1/2 cup)
Now it’s time to letter fold, and since I think I’ve mentioned this a few times I feel like we are all pros by now ;). Fold the bottom of the rectangle, that has no butter, halfway to make the first fold.
Then fold the top of the rectangle, carefully so you don’t loose the butter, over top to make a thin rectangle.
Turn the dough 90 degrees and roll back out into a rectangle and add the remaining grated frozen butter. Repeat the letter fold like shown above. This will have been two letter folds and incorporated all the butter. Now you need to repeat just the letter fold, and turn process three more times.
Once you’ve repeated the letter fold and turn five times total, the dough should be well laminated and ready to go back in the fridge. It should look something like this picture below. Wrap in plastic wrap and refrigerate for at least 4 hours, up to a few days. If you aren’t going to use it right away feel free to put it in the freezer. I usually cut the rough puff pastry in half so I have two portions ready to use.
To make the filling for the sausage rolls, start by placing a large egg in a bowl and whisking it up until it becomes nice and frothy.
Then remove the sausages from the casings and place in the bowl (the sausage, not the casings). Dice one rib of celery and add to the meat mixture. Now add seasonings and bread crumbs. Using a spoon, work together until well incorporated and holding together.
Take your half portion of puff pastry (unless you want to make a lot of sausage rolls, half the puff pastry will make about 16 1″ sausage rolls) and roll it out on a well floured surface. You want a long thin rectangle, then using a pastry cutter cut it in half.
Take half the sausage mixture and make a long thin strip down the centre of each rectangle, leaving about a 1″ border on both sides.
Now time to roll up these sausage rolls, and get them ready for the oven. Start by folding one side over the sausage mixture. Then starting on the side you made the fold, roll the dough to completely surround the sausage mixture. Dust off any excess flour as you roll up the dough. Also notice the strip of pastry that will overlap? Now you need to make the egg wash and brush that strip so it sticks nicely to the roll. Repeat this process with the second filled rectangle.
Once they are both rolled up it is time to cut them into smaller pieces. I always make sure that the seam side is turned down onto the counter. That way it won’t open up while baking, as this is really going to puff up during baking.
Now using a sharp knife slice each into about 8 pieces, each piece should be about 1″ wide. If your knife gets too sticky as you slice, just dust it with flour. Place them, seam side down, on a parchment lined baking tray.
Using a sharp knife put a few slits into each sausage roll to allow venting, and expansion while it bakes. Using the remaining egg wash, generously brush it over each roll.
Bake in a preheated 425 degree oven for about 18 – 20 minutes, or until golden brown and the sausage meat is fully cooked.
Remove from the oven and serve while warm, feel free to make a dip for on the side. In my house some people like ketchup, others maple syrup, but for me I like a spicy sweet mustard. This is really simple to do, unless I am making my own mustard (but somedays I take the easier way. A wise woman once told me work smart, not hard).
This just takes three simple ingredients, and even though I am sure this picture isn’t pretty the final product looks and tastes great. Place yellow mustard, maple syrup, and sriracha in a bowl and whisk to combine. That really is it, your dip is ready to go.
Time to serve up, and enjoy, all your hard work :).
Puff Pastry Recipe
2 1/2 cups flour
1 teaspoon salt
1 1/4 cup grated and frozen butter
8 – 10 tablespoons ice cold water (although in the winter here it is very arid and sometimes I go up to 12)
1/2 teaspoon lemon juice
- In a bowl add the flour and salt and whisk to combine.
- Add in 1/4 cup of the frozen grated butter into the flour.
- Working quickly with your fingers rub the butter into the flour until its crumbly.
- Add lemon juice and about 8 tablespoons of water into the flour mixture.
- Using a wooden spoon gently incorporate the water into the flour mixture until it forms a shaggy dough. Once the dough can hold together to have enough water, you don’t want it to sticky.
- Using your hands give a few quick kneads in the bowl until it comes together into a ball.
- Now leave the dough to rest in the fridge, I find 30 minutes the perfect amount of time to make sure the butter stays cold through the next step, laminating.
- Once the dough is rested remove from fridge and roll out into a long rectangle.
- Take half the remaining frozen grated butter and sprinkle over about 2/3 of the rectangle.
- Now fold up the bottom half of the rectangle, that has no butter, to the centre of the rectangle.
- Then fold the top half of the rectangle over the first fold so that you have a long narrow rectangle.
- Turn the rectangle 90 degrees and roll out again into a large rectangle. Add the remaining frozen grated butter over 2/3 of the rectangle.
- Now repeat the same process for the letter fold so you have a long thin rectangle again. You’ve now done two of the five required folds and used up all the needed butter.
- Now turn the rectangle 90 degrees and roll out into a large rectangle, fold the bottom half of the rectangle to the middle. Fold the top half down, like a letter, so you once again have a long thing rectangle. You’ve now down three folds.
- Repeat the step above two more times so that you have done 5 folds in total by the end of it.
- If it is a really hot day, and you see butter seeping out, you may have to pop the pastry in the fridge between folds to make it firm back up.
- Once you’ve completed the laminating process wrap the dough in plastic wrap and place in the fridge for at least 4 hours.
- It keeps a few days, but if you aren’t using it the freezer will keep it fresh for months.
- If like me you are making sausage rolls (and 16 is enough for you) divide the puff pastry in half. Use half for the sausage rolls, and wrap the other half and stick it in the freezer for another time.
Sausage Roll Filling:
1 large egg
1 pound breakfast sausage links ( I used turkey ones here, but pork works well too if you prefer)
1/4 cup seasoned bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 rib of celery, diced
1 teaspoon dry mustard powder
1/2 batch of rough puff pastry, recipe above
1 tablespoon water
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a bowl whisk the large egg until light and frothy.
- Remove the sausages from their casings and place into the bowl with the egg.
- Finely dice the rib of celery and add it into the sausage mixture.
- Now add in the breadcrumbs and seasonings.
- Once the filling is prepared roll out your puff pastry into a long thin rectangle, about 4 inches wide.
- Slice the puff pastry half so that you have two long rectangles about 8 inches long.
- Fill each rectangle with half the amount of sausage filling in a long thin strip down the centre, leaving about a 1″ border of pastry on each side of your filling.
- Prepare the egg wash.
- Fold over one side of the pastry onto the meat filling, then on the same side roll up like you would a jelly roll.
- Brush the seam of the puff pastry with egg wash to stick it together.
- Repeat with the second rectangle so that you have two long 8″ sausage rolls ( you should know I am laughing hysterically as I type this)
- Using a sharp knife cut each roll into 8 pieces, about 1″ width. If your knife gets sticky, dust it with a little flour.
- Place all the cut pieces, seam side down, onto the parchment lined baking tray.
- Using the knife slice in two slits on top of each sausage roll to allow for venting.
- Brush each piece generously with the remaining egg wash.
- Place in the preheated oven to bake for about 18 – 20 minutes, turn the tray half way through the baking time.
- Once they are golden brown, puffed up perfection, and the sausage is fully cooked remove them from the oven.
Spicy Maple Mustard:
1/4 cup yellow prepared mustard
2 tablespoons maple syrup
3 teaspoons sriracha (or not if you don’t like spice)
- Place all the ingredients into a small bowl and just whisk to combine. Now you have a quick sauce that serves alongside these perfectly.