Recipes > Traditional Savoury Pastries > Traditional Sausage Rolls

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.



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