Discover a new pastry, both light and flaky and the very best for sausage rolls. Neither a traditional puff, nor a regular short, this is something entirely different and came to me via the trail blazing team at Honey and Co.
I've written this recipe as fourth in our Robyn Bach Cooks series and it makes for an enjoyable baking project with little ones. Several stages and tasty results, plan out an afternoon together and let's get cooking.
250g self raising flour
½ tsp salt
125g plain butter, cold and diced
60g double cream
For the filling
700g sausages (I used 8 farmhouse sausages)
1 tbsp fresh thyme, chopped
2 heaped tbsp ground almonds or hazelnuts
3 tbsp of your favourite chutney
Place the flour and salt into a large bowl and, using the tips of your fingers, rubs in the cold butter. I like to imagine shuffling a deck of cards between my fingers. We use our finger tips as this is the coolest part of our hands and prevents the butter from going greasy – which can cause dense pastry.
Once the mix resembles rough sand, add the mascarpone, double cream and just half of the egg, (I like to break the egg into a small glass, add a pinch of salt and whisk with a fork to loosen. This makes it much easier to use just half, reserving the remaining half for later.)
Using your hand shaped like a claw, move it in circles in the mix to gradually bring the dough together. This nifty technique avoids overworking the gluten in the pastry.
Once the dough has come together, transfer it into a food bag and roll out. This is a great way to prepare pastry as it makes the later roll out so much easier.
Place the pastry in the fridge at least an hour, and up to three days. This rest time is super important and will help your pastry to be delicious and flaky.
Prepare the sausage filling.
Using kitchen scissors, snip open the sausage casing and transfer the meat into a large bowl. Toss in the chopped thyme, ground nuts and chutney and using clean hands, mix it all together well.
Divide the mix up into eight portions – I used scales for this, each portion weighing around 80-90g. And then roll each portion into fat sausage barrel shapes, roughly as wide as your grown up’s hand. Place onto a plate and set to one side in the fridge until you’re ready to make the sausage rolls.
Assemble the sausage rolls.
Line a baking sheet with parchment.
Retrieve the pastry and remove from the bag, onto a floured surface. Gently roll out just a little and then divide the pastry into eight same sized portions. A grid is a useful reference for this.
Have extra flour to hand, and roll each piece into rectangles, very roughly around 9cm x 14cm.
Place a sausage piece long ways onto a pastry rectangle and carefully fold the pastry over the sasuage meat. Use a little of the egg from earlier as glue to seal the edges together, and then gently roll the suasuge roll, to even out the kinks and get nice, even sides.
When all eight of the rolls are done, transfer to the baking sheet, brush with the last of the egg – you may need to add a little milk to make this go a bit further, and scatter with sesame seeds for decoration.
Transfer the sausage rolls to the fridge for 20 minutes or so, to chill the pastry. This makes for even flakier pastry! And set your oven temperature to 180c.
Bake the sausage rolls for 30-40 minutes, until golden brown. Turn the baking sheet around half way through, to ensure an even bake.
Allow to cool on a cooling grid once baked.