Recipes > Gourmet Savoury Pastries > Moroccan Lamb Sausage Rolls

Moroccan Lamb Sausage Rolls

Recipe Steps

EOI Flex Pie Puff Pastry - 1/2 paste

Group 1
  • g/ml:
    2000
    1100
    20
  • Ingredients:
    Bakers Flour
    Water
    Salt
  • Method:
    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).
Group 2
  • g/ml:
    850
  • Ingredients:
    EOI Flex
  • Method:
    Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
  • 3970
  • Total Weight
  • This quantity is suitable for a 20 litre bowl.

Makeup 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.

Sausage roll filling

Group 1
  • g/ml:
    5000
    1000
    1400
    250
    500
    500
    1400
    150
    150
    50
  • Ingredients:
    Lamb mince
    Breadcrumbs
    Yoghurt
    Moroccan seasoning
    Whole egg
    Diced onion
    Orange juice
    Cumin powder
    Salt
    Mint dried

  • Method:
    Place all ingredients in a bowl with a paddle and mix until combined.
  • 10400
  • Total Weight

Additional Information:

Points of Importance
Pipe into the puff pastry as per normal sausage rolls. Wash the tops with egg wash (half milk, half egg and a pinch of salt).

Baking
220°C for 15 minutes

Freezing
Suitable for freezing in a baked condition.

Recipe Uses:

Flex Ready Bits Medium 15kg

Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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