Sausage rolls p.292/293

The book fell open on page 262/3 - sausage rolls.
I have not made sausage rolls for so long - not since  .... here's an age related qualification - or not in my case - 'O' Level Cookery aka Domestic Science  ... and yes there is a lot of science in baking.

So later this week ... yummy ... looking forward to some lip smacking baking :)

Friday morning first thing ... baker's paradise .... can smell them baking already ....deeelliiciiooussss

Following Paul's method ... no shortcuts allowed ...

Mix the flour, salt, chopped chilled butter togther then having mixed lemon juice into the water mix about a third of the water in with the dry ingredients to form a nobbly dough.  The dough is beautifully impregnated with mounds of butter .... not rubbed in of course - simply mixed in :

 Pile the dough onto a lightly floured work surface and form a roughly rectangular pile - roll out to a rectanglre approx. 15 cms X 20cms - fold as you would a business letter - bottom third up then top third down and then wrap in cling film and place in fridge to rest for 20 mins. :

That it referred to as one turn.

After resting it for 20 minutes roll it out again at 90 drgrees to previous fold to approx 20 cms X 60 cms.  Business letter fold it again and wrap once more in cling film and rest it in the fridge for 20 minutes :

Repeat that twice more.

Pre-hear your oven to 200 degrees / gas mark 6.

Roll out finally to approx. 20 X 60 cms.
Trim and then cut out six even rectangles :

Mix the sausage meat with finelt chopped thyme, pepper and salt - I used 90% pork sausage meat :

 Place about a spoonful of caremalise ontipon chutney on each rectangle but leaving the edghes free :

 

 Divide up the sausage meat into six even amounts and using floured hands, roll into six sausage shapes :

Place onto each rectangle - brush beaten egg onto the edges:

 

 Then roll up into a sausage roll shape :

 

Place onto two baking trays which have been lined with baking parchment.
Egg wash the pastry and using a sharp knife carefully scorte the pastry diagonally.

 Bake for 30 minutes until golden brown and the sausage meat thoroughly cooked through.

 

The butter in the pastry melts and oozes out of the cooking pastry - reduced fat pastry !
The aroma of the thyme permeates the air - so appetising ...

 They are generously filled and deliciously portioned :

 

 

 

These are so delicious - a scrummy lunch ...  would enhance a delightful picnic .. and would be most welcome at an international match !

 

 

You could substitute the pork sausage meat with minced chicken / lamb - you could even created a vegetarian option but I'm sticking with sausage meat - you have to make these - buy the book and wallow in Paul Hollywood's delights and follow ...even bake and join on my culinary adventure x