Recipes > Gourmet Savoury Pastries > Pork and Fennel Sausage Rolls

Pork and Fennel 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).
  • 3120
  • Total Weight
  • This quantity is suitable for a 20 litre bowl.
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).
  • 850
  • 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:
    1800
    1050
    30
    30
    120
    5
  • Ingredients:
    Pork mince
    Stale bread (soaked & drained)
    Fennel seeds (crushed)
    Garlic (minced)
    Onion (diced)
    Salt

  • Method:
    Place all ingredients in a bowl with a paddle and mix until combined.
Group 2
  • g/ml:
    600
  • Ingredients:
    Pears (skinned & diced).
  • Method:
    Place group 3 in the above & mix through by hand, so as to not mash the pears.
  • 3635
  • Total Weight

Additional Information:

Points of Importance
1. Place in the puff pastry as per normal sausage rolls.
2. Wash the tops with egg wash.
3. Do not over mix the pears & dice them small enough to fit through the piping tube or bag.

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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