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Paul’s Sausage Rolls

Challenge yourself by making homemade rough puff pastry for these delicious, savory sausage rolls featuring caramelized onion chutney.

Baking Savory Pork Pastry Handmade

Estimated Nutrition

Calories

741

kcal / serving

4446 kcal total

Carbs

41.4g

per serving

248.4 g total

Fat

55.4g

per serving

332.4 g total

Protein

19.8g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

200

Butter

Chilled and cubed

piece

Egg

Free-range, beaten for glaze

Fruits

0.5

piece

Lemon

Juice only

GrainsCereals

225

Plain Flour

Sifted

Liquids

180

Water

Chilled

Meat

600

Sausagemeat

NutsSeeds

0.5

tsp

Salt

For pastry

tbsp

Thyme

Fresh, chopped

Salt

To taste, for filling

Black Pepper

Freshly ground, to taste

Vegetables

piece

Onion

Sliced

Method

Sift flour and salt into a bowl and mix in butter lumps with a spoon.

Combine water and lemon juice and gradually pour into the flour mixture.

Cut through the mixture with a knife until a wet dough forms.

Shape dough into a 30cm x 20cm rectangle, fold into thirds, and chill for 10 minutes.

Repeat the rolling and folding process three more times, then chill for 2 hours.

Simmer onions, sugar, and vinegar for 20 minutes until soft and caramelized.

Thoroughly mix sausagemeat with thyme, salt, and pepper in a large bowl.

Preheat oven to 220°C and line a baking sheet with parchment.

Roll pastry to 36cm x 30cm and cut into six 12cm x 15cm rectangles.

Place 100g of meat on each rectangle and spread with onion chutney.

Dampen the edges with water, roll up the pastry, and place seam-side down.

Glaze with beaten egg and make seven diagonal slashes on each roll.

Bake for 30 to 35 minutes until golden brown and cooked through.

made with
a toodle. project