Sausage rolls in puff pastry. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. How do you make Sausage Rolls with Puff Pastry?

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There is a reason Greggs Sausage Rolls are so damn popular you Looking for a sausage roll in the US? You may come across a "Pig in a Blanket" which is not a glorious chipolata. Sausage rolls are Australia's answer to America's Pigs in a Blanket - but (I'm going to say it!!) So much better!!! We can prepare Sausage rolls in puff pastry using 11 active ingredients and 8 steps. Below is exactly how you accomplish.

Ingredients of Sausage rolls in puff pastry

Directions. 500 g of all purpose flour.
Instructions. 1/2 tsp of salt.
Instructions. 3 tsp of unsalted butter.
Step by step. 1 cup of or more very cold water.
Step by step. of for butter filling.
Instructions. 200 g of unsalted butter.
Detaile. 2 tsp of fresh lemon juice.
Directions. 1/4 tsp of salt.
Detaile. 1/2 cup of all purpose flour.
Guidelines. of Sasusages.
Step by step. 1 of egg for egg wash.

A juicy homemade sausage mixture wrapped in puff pastry. I mean really - do you need any more information than that to know these are wickedly delicious? Puff Pastry Sausage Rolls - Sausage mixed with delicious seasonings like basil, oregano, and thyme, all wrapped up in a butter puff pastry! The soft puff pastry hugging the tasty sausage is a great combination and makes a perfect addition to anyone's breakfast, or dinner. 😉 If you've ever had a.

How to Process To Make Sausage rolls in puff pastry

Shallow fry your sausages set a side.
In a bowl put flour, salt and butter........ mix butter with your hand to form crumps......add water gradually while kneading to a soft dough for about 7mins.
Make that dough into a ball shape.....divide the top part into 4sides......cover the dough with clinc film...... refrigerate for 20mins.
Grated or room temperature butter, add lemon juice, salt...in a bowl mix with your hands.....add in 1/2cup of all purpose flour.....mix and mold that butter into a square shape.......cover with clinc film...... refrigerate for 20mins.
Remove your dough from the fridge......spread into 4sides.....take your refrigerate butter put in the center of the dough......close cover it using the four sides........using a rolling pin punch down......roll it out.....fold the two sides to the center.......then one side on the other......cover with clinc film then refrigerate for 20mins......repeat the process for 3times......leave the dough overnight in the fridge.
The next day.....punch down and spread using a rolling pin.......cut the dough with a very sharp knife.......to see those layers......cut into rectangle pieces place your sausages in middle.....close the dough with a folk.......
Place them in a parchment aligned tray.....egg wash....bake for 60mins or till they golden brown.
When ready serve with juice, milk, coffee, tea......any of your choice......enjoy!.

Puff pastry wasn't invented for the faint-hearted in mind, as I'm sure you've witnessed on The Great British Bake Off many times. Making puff pastry is a labour of love, but the flaky, buttery result is such a treat. You can't beat sausage rolls made with homemade pastry. Give the pastry a further two turns, without resting in between. Crimp together the ends of the sausage meat and pastry to create one piece.

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