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How to make the perfect sausage rolls?

I normally make all my sausage rolls for christmas, but use ready made puff pastry.

This year i want to make the puff pasty, any good tips and recipes? Also whats the best seasoning for the sausage meat, i was thinking thyme and black pepper…

Also anyone know some good recipes for christmas mince pies?

Thanks i know christmas is months away but i want to get some ideas and start to practise them 🙂

Thanks, but quit it thats not the mince pie i mean lol

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4 Responses to “How to make the perfect sausage rolls?”

  1. weirdfish13 said:

    You’re going to need practice with your puff pastry, that’s for sure. If you’re going this far into depth with your baking, you may wish to pick up a copy of Professional Baking by Wayne Gisslen. It’s a culinary textbook that has step by step instructions with illustrations for puff pastry, among *many* other things. It’s very thorough and explains what it is you’re doing. It’s expensive, but will bear you in good stead for understanding the process behind even the most complicated baking.

    I’ve included an ebay link where you can get it for $50…which is as cheap as I’ve found it. It’s not my ebay link. I learned puff pastry in college…it’s a lot of work!

  2. rachel (I got a new avitar lol) said:

    It is actually often cheaper and more successful to used bought puff pastry. So this is what I tend to do now

    I get sausage mince, add onion, garlic and mixed herbs and S&P. with a bit of flour. Roll in a long sausage and put in the pastry, seal the pastry using milk and then press together with a fork and brush with milk and sprinkle sesame seeds on. Cut “vents” every 5cm. Cook in hot oven till brown

    For mince pies I buy a good jar of fruit mince,
    1 cup Self raising flour
    2 table spoons butter
    Rub together till resembles bread crumbs. Add enough milk to bring it together. Roll in a ball, wrap in gladwrap and chill for 30 min(allows the gluten to relax ) roll out. cut to shape for patty tins. Add fruit mince, put a top on

  3. quit it! said:

    Somehow I think ready made puff pastry is just easier and better!

    Mince Pie

    1 1/2 pounds lean ground beef
    1 large onion, minced
    1/8 teaspoon beef bouillon granules
    4 cups water to cover
    2 tablespoons cornstarch
    1/4 cup water
    1 recipe pastry for a 9 inch double crust pie

    Preheat oven to 375 degrees F (190 degrees C).
    Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
    Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
    Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened.
    Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
    Bake at 375 degrees F (190 degrees C) for 30 minutes or until crust is lightly browned.
    Serves 8

  4. Venus del Mar said:







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