Ruff Puff Pastry Pork Sausage Slices

[gazza1960]

We all love munching on the odd sausage roll,and Im no different,so enjoy this sliced version hot or cold with your favourite sauce.

This should make around 20 or so,quick and easy to prep, about 20 mins, and 20 mins to cook(ish)

Ingredients




300g plain flour

200g butter, diced

200ml cold water

550g belly pork any rind removed

400g pork shoulder any rind removed

50g fresh white breadcrumbs

2 tablespoons of fresh thyme leaves or dried

2 tablespoons of fresh chives, chopped

1½ Tsps ground mixed spice

2 Tbsps grainy mustard

Sea salt and freshly ground black pepper

1 egg


Preparation Method

Preheat the oven to 180 degrees fan oven or your equivelent




  place the flour and butter in a large mixing bowl.  Stir to cover the butter in the flour, but nothing more!  Pour in the water and stir with a round bladed knife until the mixture comes together in a scruffy ball of dough.



Use the ball of dough to press up all of the dry bits in the bowl then place on a lightly floured surface.  It will look very untidy at this stage but don't be tempted to knead it.



Roll the dough, making sure it doesn't stick, into a long strip about 30cm long.  Fold into three, as you would a letter.  Give the piece of pastry a quarter turn and repeat the rolling and folding.  You need to do this seven to eight times until all of the butter streaks disappear.  Leave to rest while you prepare the filling.



Roughly chop the pork meats removing all hard skin and any sinew,make sure you have some lumps of fat as this adds to flavour when cooked.



mince it along with the pork shoulder.  Once minced, mix together with the breadcrumbs, herbs, spice and mustard and season generously.



Cut the pastry in half and roll out to 40cm x 12 cm approx,set remaining pastry aside.

Divide the sausage meat in half and lay along the centre of the pastry.Break the egg and give it a little whisk.  Brush around the edges of the pastry then roll up.  Brush with egg  .





Cut each length into 10-12 pieces.  Place on the baking sheets



20 mins later remove sausage slices from your oven,check they are cooked through.



Serve hot with your favourite sauce,or wrap in foil and eat cold.

Enjoy

Gazza

[gazza1960]

[Mrs Tweedy]

YOu should come with a government health warning.  We are all on slimming world here and I dearly, dearly want to make this recipe.

That looks delicious.

i wonder if I can away with making the filling into a pie and using filo pastry.

Have you ever made proper puff pastry?
Did you know that you should make it with bread flour? I learned that on a course I did many years ago.

You might find your pastry recipe is even better if you use bread flour. It is something to do with the gluten stretching and keeping the air bubbles in the pastry when you fold and roll.

[Digeroo]

My OH has lost the ability to read.  I will have to see if he can follow your visual recipes.  Rather annoyingly he can eat anything without putting on weight.

[jesssands]

must admit they do look lush almost like a sausage wellington.
I do try and steer clear of pastry tho, only have it a couple times a year. Darn calories!!
I have to make sausage rolls at xmas tho. OH likes them for breakfast over xmas but he dont like them pappy frozen things that taste of nothing!

[Mrs Tweedy]

My OH has lost the ability to read.  I will have to see if he can follow your visual recipes.  Rather annoyingly he can eat anything without putting on weight.

My OH is the same. He eats constantly and never puts weight on. I on the other hand only have to look at food and it is on the hips.

[Yorkshire Lass]

Do you mince your pork in a mincer or could you just blitz it in a food processer? I don't possess a mincer.

[gazza1960]

Judes mums hand crank mincer only comes out if im lucky enough to get some beef pieces from my farmer mate in the new forest,but for anything else I just blitz it a few seconds at a time till im happy that its fine enough,some of the fat takes a few more quick blitzes as jude isnt a big fan of fatty meat
so I blitz it down so the meat is id say "granular" and once mixed with the herbs and bread the texture changes again.
Again as jude isnt a smoked meats eater,ive made them as it.....but if im making em for some fishing mates I add some smoked belly or Chorizo chopped fine for a different flavour that they ,and I enjoy.

[grannyjanny]

They do something like that at our local Gourmet Cafe Gazza. I haven't had one yet at trying to get to goal weight at Weight Watchers but OH says they are delicious with just a hint of spiciness. It must be a hint otherwise he'd complain .