Traditional Sausage Rolls
Recipe Steps
EOI Flex Pie Puff Pastry 1/2 Paste
Group 1
-
g/ml:
2000g
1100g
30g -
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:
850g -
Ingredients:
EOI Flex -
Method:
Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
- 3980
- Total Weight
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.
Sausage Roll Filling
Group 1
-
g/ml:
800g
2000g -
Ingredients:
Breadcrumbs
Water
-
Method:
Mix breadcrumbs with water to a smooth consistency.
Group 2
-
g/ml:
2000g
80g
160g
50g -
Ingredients:
Beef Mince (fine - have the butcher use a 4mm plate)
Chicken Booster
Onions (diced fine - can be fresh or reconstituted)
Beef Booster -
Method:
Mix group 3 with group 2.
- 5090
- Total Weight
Additional Information:
Scaling
80g of filling per unit.
Baking
230°C for 20- 25 minutes.
Freezing
Sausage Rolls are suitable for freezing in a baked or unbaked condition.
Points of Importance
1. The amount of water in group 2 may vary with the dryness of the breadcrumbs.
2. An alternative to using breadcrumbs is to use white bread at the rate of 250g soaked to 500g of raw meat.
3. For best results and to avoid meat shrinkage, use quality fine grade beef mince.
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.
