quickie
I like quickies, don't you ? Today, I made some sausage rolls, quick to make and better that the shop bought variety, (quick, if you know that you are going to make them in advance) if that makes sense. All will be revealed.
So, rough puff pastry. Weigh out 175 grms of butter and put in freezer until solid, (I always leave that amount in freezer all the time, for such occasions).
Next, when well frozen, weigh out 225 grms of plain flour in a large diameter bowl and grate the frozen butter into the flour little by little, you don't want a mountain of butter, so after each 50 grms gently stir the butter into the flour, so that each small bit of butter is coated with flour, when you have finished, add sufficient cold water to bring the mixture together,(do not over work!). put the pastry in a plastic bag and leave in the fridge to rest.
Next, caramelise about 4 medium onions. (cut up the onions into rings and place in a frying pan on a low heat for about 20 mins, stirring occasionally)
Next, sausage meat, sometimes I buy sausages and take the skins off, if not, buy the meat and add your own herbs.
Next, roll out the pastry, the same width as the length of the sausages, about 2 or 3 mm thick, and place the meat on the pastry, covered by some of the onion, bring up the two sides of the pastry, after having cut it, to completely cover the sausage and onion and pinch the joint together well (a little egg wash will help it stick)
Next, place on baking tray and with a pair of scissors, cut small incisions on the top of the pastry, (so it looks like a hedgehog), brush with egg wash and put in the oven for about 30 mins at about 180 deg C. (I normally put them on greaseproof paper on a tray that has a lip around the edge, because some of the butter does lend to leak out).
I generally use the same quick puff pastry mix for loads of recipes that would profit by using an ordinary puff, it's not quite the same, but very nice none the same, and easier to make of course.
As an accompaniment, how about some roasted tomatoes ? This time of the year we generally have a glut, so, cut some in half, add some garlic salt and put them in the oven, cut side up, on a low temperature for about an hour. if you have more than you need, blitz them up with one of those machines that covers everything in gloop, put into disposable plastic cups and freeze. I use that for pizzas and for tomato sauce.
Enjoy !!
So, rough puff pastry. Weigh out 175 grms of butter and put in freezer until solid, (I always leave that amount in freezer all the time, for such occasions).
Next, when well frozen, weigh out 225 grms of plain flour in a large diameter bowl and grate the frozen butter into the flour little by little, you don't want a mountain of butter, so after each 50 grms gently stir the butter into the flour, so that each small bit of butter is coated with flour, when you have finished, add sufficient cold water to bring the mixture together,(do not over work!). put the pastry in a plastic bag and leave in the fridge to rest.
Next, caramelise about 4 medium onions. (cut up the onions into rings and place in a frying pan on a low heat for about 20 mins, stirring occasionally)
Next, sausage meat, sometimes I buy sausages and take the skins off, if not, buy the meat and add your own herbs.
Next, roll out the pastry, the same width as the length of the sausages, about 2 or 3 mm thick, and place the meat on the pastry, covered by some of the onion, bring up the two sides of the pastry, after having cut it, to completely cover the sausage and onion and pinch the joint together well (a little egg wash will help it stick)
Next, place on baking tray and with a pair of scissors, cut small incisions on the top of the pastry, (so it looks like a hedgehog), brush with egg wash and put in the oven for about 30 mins at about 180 deg C. (I normally put them on greaseproof paper on a tray that has a lip around the edge, because some of the butter does lend to leak out).
I generally use the same quick puff pastry mix for loads of recipes that would profit by using an ordinary puff, it's not quite the same, but very nice none the same, and easier to make of course.
As an accompaniment, how about some roasted tomatoes ? This time of the year we generally have a glut, so, cut some in half, add some garlic salt and put them in the oven, cut side up, on a low temperature for about an hour. if you have more than you need, blitz them up with one of those machines that covers everything in gloop, put into disposable plastic cups and freeze. I use that for pizzas and for tomato sauce.
Enjoy !!
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