The first sign they would be great was the aroma wafting through the house as they were baking, it was so good. Then after the first bite I knew these were going to be made in my house again and again.
I'm usually disappointed with store bought puff pastry as it is tasteless really, bit cardboardy. Except for the Careme brand, which I love, but one sheet will cost around $12, which is really expensive. Here you will have for a fraction of the cost and with very little effort, the best puff pastry you have ever had.
This easy shortcut Puff Pastry is also called rough puff pastry, flakey pastry, or blitz pastry.
The secret to this pastry is grated frozen butter! The colder the butter, the better! The frozen butter is what makes the flakey layers happen, it's brilliant. Also you need everything to be cold to yield great pastry, so feel free to put the bowl of flour and knife in the fridge to chill. I need to try this pastry for my pies.
I've added the original recipe video link so you can actually see how easy the pastry is to make
For fresh breadcrumbs, just blitz up some white bread in the food processor. I used a soft ciabatta here and blitzed the crust also. If your bread has a hard crust, remove it and blitz the softer middle.
For the sausages I use what I like to eat, and that is plain thin Italian pork sausages, I really don't like too many other sausages.
This recipe really is easy to make and you will have the best sausage rolls you have ever had.
Makes 20 pieces
450g plain Italian sausages, remove casings
1 large egg
1 small onion , finely diced
¾ cup (35g) fresh breadcrumbs
½ teaspoon salt
½ teaspoon pepper
198g butter, frozen
120-150 ml ice water
15 ml lemon juice
2 ⅓ cups (325g) plain flour
⅙ teaspoon salt
Place your butter in the freezer for a minimum of 2 hours, but preferably overnight.
Now make the pastry: In a jug, mix together your water and lemon juice and set aside.
In a large bowl, mix together the flour and salt.
On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour with a knife, so the flour gently coats the butter.
Add in about 120ml of water and lemon juice mixture, holding a little back just in case you don’t need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough. And do not knead the dough, just bring it together.
When the dough comes together, wrap it in cling film and place it in the fridge for a minimum of 1 hour.
Preheat the oven to 190°C/170C fan forced and line a baking sheet with parchment paper.
In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.
On a lightly-floured surface, roll out the puff pastry into roughly a 30 x 35 cm rectangle.
Cut the pastry sheet in half lengthwise so that you have two 15 x 35 cm strips of dough.
Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.
Wrap the dough over the filling and shape into a log. Place the roll seam side down, making sure the pastry has joined.
Cut each log into pieces, about 4cm long and place seam side down on your prepared baking sheet. You will yield around 20 sausage rolls.
Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.
Pin it: www.pinterest.com.au/pin/399413060716325101/