Curried Beef Sausage Rolls

Curried Beef Sausage Rolls

EOI Flex Pie Puff Pastry

Group

Grams

1/2 paste

Grams

3/4 paste

Ingredients

 Method

1

2000

1100

30

2000

1100

60

Bakers Flour

Water

Salt

Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear (approx. 3/4 minute).
2 850 1300 EOI Flex Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
  3980 4460 Total Weight  This quantity is suitable for a 20 litre bowl.

 Make up Procedure

Half paste requires four half turns (2 half-turns - rest - 2 half turns).

Three quarter requires five half turns (3 half turns - rest - 2 half turns).

Allow 15 minutes rest before rolling and cutting.

 

Curried Beef Sausage Roll Filling

Group

Grams

Ingredients

Method

1

 

EOI Flex Puff Pastry

Make up for sausage rolls in the normal manner.
2

2000

200

20

4

30

8

4

200

800

1520

20

200

320

Sausage Mince, Beef

Diced Onions

Chicken Booster

Black Pepper

Curry Powder

Cumin Powder

Chilli Powder

Fruit Chutney

Bread crumbs

Water

Crushed Ginger

Sultanas

Grated Grany Smith Apple

Mix all ingredients to a smooth consistency.
  5326 Total Weight   

Points of importance

  1. The amount of water in group 2 may vary with the dryness of the breadcrumbs.
  2. Sprinkle with cumin or curry powder for decoration.
Baking: 230°C for 20 - 25 minutes
Freezing: Suitable for freezing in a baked condition.

EOI Products Used:

EOI Products Used 1