Sausage Rolls for the New Year
Paul Hollywood’s Cheat’s Rough Puff Pastry
- 135g of butter
- 240g of flour
- Water (4-6 T approximately)
- Parsley, cilantro, chopped
- 1/2 lb ground sausage
- 4 T quinoa flakes
- egg white to brush the top
Combine 35 grams of the butter, cut in by hand until it feels like bread crumbs. Add water, a spoonful at a time, bringing it together until the pastry will form a nice ball if you swirl the bowl. Up to this point, the process is that same as you would do for a short crust pastry. Then set the pastry in the fridge to chill.
When cold, roll dough into a square and grate half of the rest of the butter that had be resting in the freezer on 2/3 of the pastry. Fold like a letter starting with the unbuttered third. Butter will be trapped between layers of pastry. Roll it out to about the same original size, about 1/2 thick. Chill.
Add the rest of the grated butter in the same manner, 2/3 cover with butter, fold and roll out. Chill anytime the butter feels too soft and any part of it close to melting. Chill.
Roll out chilled dough to a 20″ x 8″ rectangle, cut into seven 2-3 inch strips. Place a log of sausage mixture in the center of each strip and seal up the pastry gently around the sausage. Fork to seal. Chill. Heat oven to 400 °F. When temp is reached, cut into bite-size pieces and place on a lined baking tray and bake for 20 minutes.
Forming the Rolls
Serving the Rolls