Sausage Roll


Working Method

Puff Pastry
  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes medium speed.

Lamination Fat
  1. Close the Lamination fat into the dough, envolope style.
  2. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.

  1. In a separate container, add ice water to Batch Pack. Mix well to dissolve.
  2. Blend above well with raw mince until evenly dispersed.
  3. Roll puff pastry to a thickness of 3 mm and cut long strips 12 cm wide.
  4. Pipe raw mixture onto Pastry strips, fold the meat into the pastry strips. Pastry (puff pastry) per pie ± 80g. Filling per Pie is ± 70g.

About this recipe

Author: Chipkins Puratos

Complexity level:  


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