These sausage rolls are to die for.
When you search Bourke Street Bakery on the net, most of the articles mention these wonderful sausage rolls. I have made them before but this is the first time I have made the puff pastry. I was very chuffed with the result – you can actually see the layers. And it was fun. Not hard at all, although, I did have a bit of trouble keeping mine to the suggested size and I did have butter oozing out in all directions. But it does not seem to have mattered – the pastry looks and tastes perfect. It is obviously forgiving. Now I know how easy it is, I am not going to buy puff pastry again. The only issue is that you need to start early or, better still, the day before you want to use it.
I used the Bourke Street Bakery recipe for the pastry as it was the right amount for the sausage roll recipe but I am sure any would do.
This is not a recipe for a quick, weeknight dinner, but if it is a rainy day and you have nothing better to do, I can assure you your efforts will be worthwhile.
The recipe is from Bourke Street Bakery the Ultimate Baking Companion by Paul Allam & David McGuinness.
- 135g unsalted butter, chilled and cut into cubes
- 675g plain flour, chilled
- 20g salt (1 x 20mil tablespoon)
- 20 mls vinegar, chilled
- 300 mls water chilled (I used a little more)
- 500g unsalted butter (this is extra for laminating), chilled.
- Make the pastry as normal, either by hand or with a food processor. I used a food processor.
- Put the butter, flour and salt into the bowl of the food processor and pulse until the mixture resembles bread crumbs.
- Pour the vinegar into the water and add to the bowl. Pulse until you have a smooth dough. I found I needed a bit more water than suggested. I just kept adding water until the ingredients began to form a ball.
- Flatten the pastry into a disc, wrap in plastic wrap and put into the fridge for, at least, 20 minutes and as long as overnight.
- Before you start laminating, take the extra butter from the fridge. Leave it a bit until it is malleable.
- Put the butter between two sheets of baking paper and roll it into a 20cm rectangle.
- Roll the pastry out to form a 20cm x 40 cm rectangle. Place the butter at one end of the pastry and fold the other end over to completely enclose the butter.
- Turn the pastry 90°. (The recipe suggests imagining the folded pastry is a book. Each time you roll the pastry, put the spine of the book on your left hand side.)
- Roll the pastry out until you have a rectangle 20cm x 90cm.
- Fold in both ends to meet in the middle.
- Fold the pastry in half again to close the imaginary book.
- Wrap the pastry in plastic wrap and refrigerate for, at least, 30 minutes.
- Repeat steps 4 – 8 three more times.
- 5 red capsicums, seeded, membranes removed and finely chopped
- 350g brown onions, finely chopped
- 6 garlic cloves, finely chopped
- 2 red chillies, finely chopped
- 1½ tsp coriander seeds
- 15g (3 tsp) smoked paprika
- 100ml water (I used a little more)
- Put the capsicums, onion, garlic, chilli, coriander seeds and paprika into a large saucepan over medium heat.
- Add the water and simmer gently for two hours. Stir regularly.
You obviously have to stir much more near the end of the process than in the beginning. I found that all the water was absorbed very early in the process so I kept adding a bit more water to keep the mixture from sticking. I also cooked mine for 3 hours. I stirred continuously for the last 15 minutes. You want to end up with a dryish paste like texture at the end of this cooking process.
- 75g blanched almonds
- 1.2kg lamb mince
- 75g couscous
- 110g currants
- 20g (1 x 20mil tablespoon) salt
- ½ tsp ground pepper
- 350g of the harissa (you will have a bit left over)
- Toast the almonds and then roughly chop them.
- Put the almonds, lamb, couscous, currants, 350g of the harissa, salt and pepper into a large bowl.
- With your hands, work the mixture for 3 minutes.
- one quantity of puff pastry
- egg wash (1 egg, 100mls milk, pinch of salt)
- poppy seeds, for sprinkling
- Preheat your oven to 200°C.
- Roll out the pastry into a rectangle about 90cm x 30cm.
- Cut the pastry into six rectangles about 15cm x 30cm each.
I found it difficult to get my pastry that shape so I made it 45cm by 60cm which still enabled me to cut six rectangles the right size.
- Divide the filling mixture into 6 even-sized portions.
- Roll each portion into a 30cm long log.
- Place one log in the centre of each rectangle of pastry.
- Brush one long edge of the pastry with the egg wash.
- Roll the pastry up over the filling.
- Cut each log into even-sized pieces. I cut mine into three pieces, though the instructions said to cut them into two.
- Place on baking tray, lined with baking paper, seam side down. Brush each sausage roll with egg wash and sprinkle with poppy seeds.
- Reduce oven to 190°C and bake for 35-40 minutes.