Don’t Be a Dummy: Here’s the Foolproof Way to Roll Sausage Roll Pastry

Sausage rolls are a classic British snack or meal, enjoyed by people of all ages. They are made with a flaky, buttery pastry that encloses a savory sausage filling. The key to a great sausage roll is in the pastry, and rolling it correctly is essential for achieving that perfect golden-brown, crispy exterior. In this blog post, we will provide a step-by-step guide on how to roll sausage roll pastry, ensuring that your sausage rolls turn out delicious every time.

Ingredients You’ll Need:

• 250g plain flour
• 125g unsalted butter, cold and cubed
• 1/2 tsp salt
• 100ml cold water

Step 1: Make the Dough

• In a large bowl, combine the flour and salt.
• Add the cold butter cubes and use your fingertips to rub them into the flour until the mixture resembles fine breadcrumbs.
• Gradually add the cold water, one tablespoon at a time, and mix until the dough just comes together. Do not overmix.

Step 2: Wrap and Chill

• Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes. This will help the dough to relax and make it easier to roll.

Step 3: Roll Out the Dough

• On a lightly floured surface, roll out the dough to a rectangle shape, approximately 30cm x 20cm (12in x 8in).

Step 4: Spread the Filling

• Spread the sausage filling evenly over the dough, leaving a 1cm (1/2in) border around the edges.

Step 5: Roll Up the Pastry

• Starting from one of the long sides, roll up the dough tightly, pressing down on the edges to seal them.

Step 6: Trim and Shape

• Trim the ends of the roll to create a neat finish.
• Place the roll seam-side down on a baking sheet lined with parchment paper.

Step 7: Brush and Score

• Brush the top of the roll with beaten egg or milk.
• Use a sharp knife to score the top of the roll diagonally, creating shallow cuts.

Step 8: Bake

• Bake the sausage rolls in a preheated oven at 200°C (400°F) for 25-30 minutes, or until golden brown and cooked through.

Tips for Perfect Sausage Roll Pastry:

• Use high-quality ingredients for the best flavor.
• Keep the butter cold to prevent the pastry from becoming tough.
• Do not overwork the dough, as this will also make it tough.
• Chill the dough before rolling to make it easier to handle.
• Roll the pastry out evenly to ensure an even cook.
• Seal the edges of the pastry well to prevent the filling from leaking out.
• Brush the top of the pastry with egg or milk for a golden-brown finish.

Troubleshooting Common Problems:

• Tough pastry: The dough may have been overmixed or not chilled long enough.
• Leaking filling: The edges of the pastry may not have been sealed properly.
• Pale pastry: The pastry may not have been baked long enough.

Final Thoughts:

Rolling sausage roll pastry can seem daunting, but with a little practice and attention to detail, you can master this technique and create delicious sausage rolls that will impress your family and friends. Remember, the key is to use high-quality ingredients, keep the butter cold, and chill the dough before rolling. With these tips and the step-by-step instructions provided, you’ll be able to roll sausage roll pastry like a pro in no time.

Questions We Hear a Lot

Q: Can I use self-raising flour instead of plain flour?
A: Yes, you can use self-raising flour, but you may need to reduce the amount of water slightly.

Q: How can I make the pastry vegan?
A: To make the pastry vegan, replace the butter with vegan margarine and the milk with plant-based milk.

Q: Can I freeze sausage rolls before baking?
A: Yes, you can freeze sausage rolls before baking. Wrap them individually in cling film and place them in a freezer-safe container. When ready to bake, thaw them overnight in the refrigerator and then bake as directed.