How to make Flaky Sausage Rolls

Flaky Sausage Rolls

FacebookTwitterGoogle+Pinterest

Likes

YummlyShare

If you live in Nigeria, there is a good chance that you’ve eaten a variety of sausage rolls from different fast food restaurants! Raise your hand if you are like me, eating my sausage roll by peeling off almost all the pastry and eating just the sausage or sausage meat inside! Hehehe! 🙂

No, but jokes apart, some of the sausage rolls out there should actually not be sold for human consumption and i am not just talking sausage rolls in some quick service restaurants and fast food joints, i am also talking about the chemical laden packaged varieties that are a popular street food! Hmmm, but on the other hand, those packaged sausage rolls have saved some lives o, including mine once upon a time at boarding house in my secondary school days! Looool! 🙂

I sometimes cant comprehend why anyone would make sausage rolls with pastry that is as hard as rock! Why why why? Ehn? Could it be that there are some people who favour rock like pastry or am i just being fussy? Shouldn’t i be when there are sausage roll recipes such as these that just make you smile at the first bite! This is not at all the kind of sausage roll that you avoid and peel off the pastry, no no no, you tuck in for this one and yes, its the kind of snack that will make you hum while eating! Hahaha! 🙂

These sausage rolls have just five (5) ingredients and were made using my “go to” flaky pastry called rough puff. Its a slightly modified version of Gordon Ramsay’s Rough Puff Pastry Recipe. It works for me every time but i almost always never have unsalted butter at home and neither is sea salt easily accessible for me so i just skip the salt entirely and use salted butter. I also used regular sausages rather than sausage meat in this recipe just because its easier and i “do” easier as much as i can!

So you’ve got flour and butter for pastry then smoked beef sausages which is the third ingredient then you just have an egg for egg wash and then coarse or flaked black/red or mixed peppers for sprinkling over the pastry before baking! The only thing else required is cold water! And there you have it; incredibly soft and flaky sausage rolls, a recipe that is a keeper because its a crowd pleaser and would please you too! 🙂

When making the pastry dough, because Naija is sooo hot and the butter tends to melt quickly, you will find it easier working under a fan like i did or preferably a room with an Air Conditioner/AC and work QUICKLY! This helps make the process of rolling out the dough a lot easier. The pastry is worth it though! 🙂

Here goes the print ready recipe. Enjoy!

Flaky Sausage Rolls

Delicious and flaky sausage rolls using sausages and rough puff pastry

Serves: 9

Ingredients

• 250 grams Flour
• 250 grams Cold Salted Butter
• 100 mls Cold Water
• 9 Smoked Beef Sausages
• 1 Egg (Beaten)
• Coarsely Ground Black Pepper or Chili Flakes or a Mix of Peppers for sprinkling over

Instructions

1. Sift flour into a large bowl. Using a sharp knife and working quickly, chop butter into small cubes then add to the flour. Rub butter into flour quickly but ensuring you still have a few chunks visible.
2. Make a well in the center of the flour and butter mix and add the cold water. Mix the water into the flour until you have a firm dough. Do not knead. You should feel the chunks of butter in the dough as you mix the water in. Flatten the dough for ease of rolling out later then wrap with cling film and refrigerate for about 20 minutes.
3. Transfer dough to a lightly floured surface and roll out the dough in one direction into a long rectangle (about 20cm by 50cm) ensuring all sides and edges are kept even. Fold the top third to the center of the dough and then the bottom third over that. Seal the edges with the rolling pin, give the dough a quarter turn, flour the surface then roll out until the dough is about three times its size in length and again, fold the top third to the center of the dough and then the bottom third over that, seal the edges and wrap with cling film. Refrigerate for another 20 minutes.
4. Take out the dough from the fridge unwrap the cling film and place the dough on a lightly floured surface. Roll out to a square about 30cm by 30cm then using a knife, divide into 9 equal squares. Take one of the sausages and place on one end of a square ensuring the the dough is properly centered. Roll up, applying a brush of cold water at the other end before sealing. Place on a baking tray lined with grease proof or parchment paper with the seam side down. Repeat with the rest of the sausages and dough. Refrigerate 20 minutes.
5. Meanwhile, preheat the oven to 200°C/400°F. Take the dough out of the fridge and brush each roll with the beaten egg. Sprinkle the top of the dough with the coarse/flaked pepper and place in the hot oven for about 30 minutes or until cooked through.