While staying at my in laws on our visit to Australia my father in law requested a pastry making day. Dad J is an excellent cook so I was a little surprised when he said he had never made pastry before. It seems pastry is one of those things that can stump us in the kitchen. Its easy to buy premade and there is always the talk of it being difficult to master so it follows that many of us become hitched on the idea of not being able to make it. In fact, its quite easy and quite quick, not to mention the fact it tastes so much better than the shop bought. I have recently had a pastry revolution, its actually quite simple and so rewarding. Together Dad J and I made some shortcrust and some rough puff pastry. It was a successful pastry day and I think I’ve managed to convert Dad J to always make his own now.
It was the first time I had tried a rough puff recipe and I was so impressed I couldn’t wait to try it again and blog.. There are so many things that could be made with puff pastry, both sweet and savoury, so how to decide?
When we started this blog Alice and I decided this blog could not be dominated only by our love for baking and sweets ( and so far it has been) so savoury it is. I decided on sausage rolls because we’re all a little tired and jet lagged here at the moment so comfort food is on the menu, I also wanted to get some good veggies into the kids and thought sausage rolls would be fun and easy way to disguise lots of goodness inside. So homemade sausage rolls.. and they were sooo good. There is definitely something extra special about this puff, its super easy…you HAVE to try it. Next on my pastry list is filo I think… hmm one of these days!
Rough Puff Pastry
250g plain flour
250g unsalted butter, chilled and cubed
1 tsp salt
135ml cold water
Combine the flour and butter into a food processor. Pulse for 5 seconds 3-4 times. The texture should be that of large breadcrumbs with some larger lumps of butter.
Add the chilled water and continue to pulse once or twice until the dough has come together. Empty the dough out onto a lightly floured bench and roll out into a rectangle until the pasty is around 3 cm thick.
Wrap in cling film and refrigerate for at least 30 mins (can be longer, I often do this first step of the pastry in the morning and not roll out or do anymore til the afternoon!). Unwrap the pastry block and place on lightly floured bench, roll out to 1-2cm thick and fold each end in half into the middle of the pastry, forming an open book. Close the book by folding the two halves onto each other and rewrap and refrigerate for 20 minutes. Continue this lamination process 2 more times with 20 minutes in between with the pastry in the fridge.
The mince –
400g pork mince
2 x raw chorizo sausages,skin off and crumbled
1 shallot, finely chopped
2 cloves of garlic, crushed
1 medium carrot, finely grated
1 small courgette, finely grated
2 tablespoons of parsley, finely chopped
1 tablespoon of worchestire sauce
2 tablespoons of tomato ketchup
1/2 cup panko breadcrumbs
2 tabs milk
Soak the breadcrumbs in milk for a 5-10 minutes. Combine the remaining ingredients into a large mixing bowl and mix together, add the soaked breadcrumbs and combine. Season well.
To assemble, cut 1/3 of the pastry block and roll it out into a long thin rectangle. Around 8-10cm width and only 5 mm thick. Spoon 1/3 of the mince mixture onto the centre of the pastry to form the centre of the sausage rolls. Roll the pastry tightly around the meat and press to close. Brush with milk and sprinkle with a combination of poppy seeds and sesame seeds. Bake in a preheated oven at 200°C for 20 minutes.
Serve warm. Yum!!