Sunday, 2 October 2016

My Little Chef - Sausage Rolls

I know that it has been a few months now since we have published a post from William. It isn't because we haven't been baking or cooking but more that he has been making some of the recipes that we have already posted.

We have been lucky and several weeks in a row there have been homemade sausage rolls to enjoy with our cakes and drinks after church so I think they have been at the forefront of William's mind. So when he asked if he could make them I of course said yes!


450g Sausage meat
Salt and Ground pepper
1 Onion 
1  Egg (beaten)

250g butter
250g plain flour
150ml cold water
Preheat the oven to 200C/400F/Gas 6
William started by making the pastry.

He measured out 250g of flour and then using a sieve put it in a mixing bowl.

He then measured out the butter before adding it to the flour.

William then roughly broke the butter into small chunks and added them to the bowl.

He then rubbed the chunks loosely in so he could still see bits of butter. William then measured out 150ml of water. (Although we found that we didn't use that much!)

William then made a well in the bowl and slowly poured cold water in mixing it altogether until he had a firm rough dough.

He then wrapped the dough with cling film and placed it to rest for 20 minutes in the fridge.

After putting flour on the side and taking the dough out of the fridge William rolled the dough into a rough rectangle. The most difficult part was to tell him not to roll too hard so the dough kept a marble effect with the butter.

William then folded the rectangle in three's; he took the top third down to the centre and then the bottom third up and over that as seen below.

William wanted extra layers so repeated this process. He then recovered with cling film and returned it to the fridge to chill for another 20 minutes before rolling to use.

In the meantime he started on the filling.

He started off by slicing and cutting the onion into small pieces.

He then added the onions to the sausage meat with a pinch of salt and pepper. William did this in 3 parts so it was easier to roll out.

After placing flour onto a board he rolled each portion into a long "sausage" length. This is fun and messy so a great task for all children to do!

William then took the chilled dough out of the fridge and rolled it into a rectangle length which were double the width of the sausage meat.

William had enough pastry and meat to do this 3 times.

Carefully he rolled the pastry over the sausage meat. This should leave enough space to push and pinch the pastry together along one side.

William the used a beaten egg and brushed and "painted" the pastry.

He then carefully measured out the size of each sausage roll and made 3 slices across the top of each roll. Then depending on the size of the sausage roll they will need to be baked in the oven between 20 - 30 minutes until they are golden brown and puffed up.

Once ready take them carefully out of the oven and leave them to cool down until you are ready to eat them!

The sausage rolls didn't puff up as much as we would have liked and after looking online and getting a variety of suggestions we suggest that within each folded layer of pastry that you should place a small amount of cool butter.

You could alternatively take out the pastry process and buy puff pastry to roll. This would be easier for younger children to do too. 

Either way, these tasted fantastic and we made 16 sausage rolls of which all disappeared very quickly!

So what do you think? Will you give William's latest recipe a try?

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