PUFF PASTRY SAUSAGE ROLLS

Savory sausage wrapped in a homemade puff pastry and baked to golden brown perfection. These make a good meal for a trip and also as an appetizer.

INGREDIENTS

For Puff Pastry:

2 cups all-purpose flour

1 teaspoon salt

1 and 1/4 cups chilled unsalted butter

1/2 cup ice cold water

1 egg for egg wash

8 sausages fried and cut in two

Salt

Black pepper

Fresh coriander or thyme leaves

INSTRUCTIONS

Preheat the oven to 190 degree C.

Combine flour and salt. Take chilled butter and cut into cubes. Add it to the flour and with fingertips rub it into the flour.

Now add ice cold water little by little and bring the dough together. Do not knead. Just bring it together.

Take a parchment paper, transfer the crumbly dough on it, shape it into a thick rectangle.

Cover and place it in fridge until firm to touch for about 30 minutes. Now take it out, dust some flour on top and roll it into a thinner rectangle. The sheet would be very rough. Make a dough into two folds like a letter fold. Now cover and refrigerate until firm. Repeat it two more times and you will see that the sheets smoothness improves a lot during next fold. After the third and final fold, refrigerate until firm. Dust with flour and roll it into a thin rectangle.

Cover with cling film to avoid drying it out and rest in fridge until firm.

Roll the pastry out on a floured surface to a rectangle. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total.

Brush one end of each rectangle with a little of the beaten egg. Lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with coriander or thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.

Once the pastry is hard, remove the sausage rolls from the fridge and brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.

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