Sausage Rolls with Flaky Pastry by Karen Wright

Sausage Rolls with Flaky Pastry By Karen Wright Prep time Cook time Total time 2 hrs 20 mins Approx 2 hrs 20 mins Chef Skills: Puff pastry making Ingredients for puff pastry Equipment ● 250g strong white bread flour ● Large mixing bowl ● 250g cubed butter at room ● Sharp knife temperature ● Rolling pin ● 1 tsp salt ● Oven tray ● 1 tsp lemon juice ● Scissors ● 150 chilled water ● Baking sheet ● Pastry brush Ingredients for sausage roll filling ● 1 pack of sausages - out of skins ● 1 tbsp smoked paprika Before you click play ● 1 tbsp Worcestershire sauce ● Get out all equipment & ● 1 egg - beat for sealing and measure ingredients glazing ● Beat egg for glazing ● Chilli jam (optional) 1 of 3 - Next Sausage Rolls with Flaky Pastry By Karen Wright Step one: making puff pastry 1. Place all the ingredients for the puff pastry into a large mixing bowl, except for the water. Mix it all together, squashing the butter a little with your fingers - you will need to see flecks of butter. 2. Add about two thirds of the water and stir it around white a knife. Add the rest of the water and mix to get a soft dough, but make sure it’s not too sticky. 3. Gather the dough in your hands into a ball and wrap in cling film. Chill in the fridge for 20 minutes. 4. After 20 minutes, flour your work surface and rolling pin. Roll out the dough to a rectangle shape a little larger than A4 paper. 5. Fold the top third down to the middle and the bottom third third up over that - this will be your first 9 laminations. Roll out keeping the edges straight. Fold again, this time wrap in cling film and freeze for 10 minutes. 6. Take the dough out and with the joined side to the left, roll out again. You need to see all the butter streaks to blend in and not be visible. Use more flour to dust as required. Chill in the freezer again for 10 minutes. 7. Roll out the pastry into a rectangle about 40cm x 30cm - the pastry needs to be about the thickness of a pound coin. 8. Preheat the oven to 220°C / fan 200°C / gas mark 6 and move on to the next step. Step two: making the sausage mix 1. To make the filling, squeeze out the sausage meat from the skins into a mixing bowl. 2. Add a tablespoon of smoked paprika and a good splash of Worcestershire sauce and mix using your hands. 2 of 3 - Next Sausage Rolls with Flaky Pastry By Karen Wright Step three: rolling and baking the sausage rolls 1. Beat an egg into a small bowl to use as egg wash. 2. Use a pizza wheel or sharp knife to cut the pastry rectangle in half lengthways. 3. Make a sausage of filling right down the middle of each strip of pastry. 4. Use a pastry brush to wet the edges of the pastry with egg wash. 5. Roll the pastry over the sausage mix to form your sausage rolls. 6. Seal the join well with your fingers and leave to chill in the fridge for 20 minutes. 7. Remove from the fridge and brush with egg wash. Use a sharp knife to cut into individual rolls. 8. Use a pair of scissors to snip a V shape into the top of each sausage roll. 9. Place on a preheated baking sheet and put immediately into the preheated oven. 10. Bake for about 20 minutes until risen golden. 11. Serve warm or cold. Optionally top with chilli jam. 3 of 3 - Done.

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