Flaky Sausage Rolls
Intro: Flaky Sausage Rolls
Ground pork and puff pastry make a great mouth watering combination for flaky Sausage Rolls!
STEP 1: Ingredients
You'll need:
Ground pork (I used 4 pounds)
Breadcrumbs (I used 6 buns I ground up in the blender, about 2 cups)
Onion (About 2 medium sized finely chopped)
Puff pastry (make sure to thaw it in the fridge the night before or take it out of the freezer at room temp for two hours before making recipe!)
Spices (substitute whatever you like)
Milk
Now you don't need "exactly" the same as me. You can substitute any or all the spices for what you like. You can buy pre-ground pork or grind your own, I've done both and they turn out great no matter which one you choose. Today I used leftover buns I had in the freezer to make my breadcrumbs but store bought, fresh or dry, is fine. Experiment and have fun!
As for measurements... well I'm not a measuring kind of gal, so I often guess, that way nothing ever tastes the same. I'll give you the approximate measurements I used today, with these measurements I ended up with about 150 mini sausage rolls. Feel free to cut the recipe in half, and these also freeze beautifully so don't worry about making lots :)
Ground pork (I used 4 pounds)
Breadcrumbs (I used 6 buns I ground up in the blender, about 2 cups)
Onion (About 2 medium sized finely chopped)
Puff pastry (make sure to thaw it in the fridge the night before or take it out of the freezer at room temp for two hours before making recipe!)
Spices (substitute whatever you like)
Italiano
Hy's seasoning salt
Salt
Pepper
Parsley
EggsHy's seasoning salt
Salt
Pepper
Parsley
Milk
Now you don't need "exactly" the same as me. You can substitute any or all the spices for what you like. You can buy pre-ground pork or grind your own, I've done both and they turn out great no matter which one you choose. Today I used leftover buns I had in the freezer to make my breadcrumbs but store bought, fresh or dry, is fine. Experiment and have fun!
As for measurements... well I'm not a measuring kind of gal, so I often guess, that way nothing ever tastes the same. I'll give you the approximate measurements I used today, with these measurements I ended up with about 150 mini sausage rolls. Feel free to cut the recipe in half, and these also freeze beautifully so don't worry about making lots :)
STEP 2: Spices
Add your spices:
Roughly 3 tablespoons each of Italiano, Hy's Seasoning salt, and Parsley. About 2 tablespoons of salt and 1 tablespoon of pepper.
Mix well. If you don't have a mixer just dig in with your hands, or use gloves, and if you don't have gloves you can slip bread bags over your hands.
After mixing pour in one cup of milk, enough to make the mixture sloppy.
Roughly 3 tablespoons each of Italiano, Hy's Seasoning salt, and Parsley. About 2 tablespoons of salt and 1 tablespoon of pepper.
Mix well. If you don't have a mixer just dig in with your hands, or use gloves, and if you don't have gloves you can slip bread bags over your hands.
After mixing pour in one cup of milk, enough to make the mixture sloppy.
STEP 3: Puff Pastry
Tenderflake Puff Pastry. With the amount of pork I used (4 lbs) you'll need at least 3.5 packages of pastry.
Mix two eggs with about 1/2 cup of milk
Mix two eggs with about 1/2 cup of milk
STEP 4: Rolling It Out
Roll out on a floured pastry board and measure 12 inches by 14 inches.
STEP 5: Piping Bag
Use a piping bag with no nozzle. Place into a large glass and fill with pork mixture.
Pipe it on the long side of your pastry.
Roll it over.
Pipe it on the long side of your pastry.
Roll it over.
STEP 6: Sealing
Use the egg/milk mixture.
STEP 7: Cutting
Use a pizza cutter to cut alongside, then roll up to seal.
If your measurements are close to mine you should end up with three rolls from one block. I like to do all three rolls, one right after the other. Line them up so they are even on your pastry board. Then you can either use the pizza wheel to "thump" score marks at two inch intervals or take a knife and make your score marks across all three at the same time.
Use your pizza wheel to whip across all three strips.
If your measurements are close to mine you should end up with three rolls from one block. I like to do all three rolls, one right after the other. Line them up so they are even on your pastry board. Then you can either use the pizza wheel to "thump" score marks at two inch intervals or take a knife and make your score marks across all three at the same time.
Use your pizza wheel to whip across all three strips.
STEP 8: Baking Sheet
Place on a lightly greased cookie sheet, I find these stick so I like to spray a light coating of Pam. Poke a couple of times with a fork.
Dab on egg/milk mixture. Use sparingly, the egg/milk turns quite dark if it pools around the rolls.
Dab on egg/milk mixture. Use sparingly, the egg/milk turns quite dark if it pools around the rolls.
STEP 9: Oven Temperature
Bake at 425 degrees Fahrenheit for 5 minutes, turn oven down to 400 and bake for approximately 20-25 minutes.
6 Comments
ratcrib 12 years ago
kansasa 12 years ago
celtica311 12 years ago
kansasa 12 years ago
parafoil 12 years ago
Thank you
kansasa 12 years ago