General Chat

That other one got me all excited and then turned out to be fake. :(

Does anybody make their own?

Can they tell me how?

It's the kind of pastry I wonder about. I've seen recipes using pie crust pastry. That strikes me as a little, hm, concrete for the task. I've considered using store-bought puff pastry. That seems a little too on the puffy side. I think I'm looking for light and flakey but not puffy. Whaddaya think?

My mum's cousin ran a bakery for 50 years. Kids didn't want it when he died five years ago, and it just closed down. I wonder whether anybody got his wonderful non-modern recipes for things like meat pies and lemon bars ... and sausage rolls of course.

Just racking my brain to think back to school - we did it in food technology (only 8 years ago!). I remember you're supposed to cut up some of the fat, dot it on the pastry, fold over, roll out and then repeat the above but I couldn't remember the rest.

There is a recipe here, though -

http://www.bbc.co.uk/food/recipes/database/flakypastry_1282.shtml

Aha, I was off looking at this one:

http://www.canadianliving.com/food/puff_pastry_sausage_rolls.php

which does what I'd thought, use store-bought puff pastry.


Right, so that one at the BBC is a pie-crust type, flakey. I used to make meat pies (pie crust with stew in) when it was my turn to cook in one of the houses I lived in as a student. I would make everyone take a forkful and then say "your piecrust is so light and flaky!" I think it was the shortening brand's advertising slogan.

I don't know why I'm asking ... if I attempt pastry, I just get pastry components all over the kitchen and anything and anyone who passes through.

I think you're right though, a good flaky pastry recipe is probably what I'm after, so I may give that one a shot soon, thanks!

Haven't made them for years, but I always used store-bought frozen pastry - no, not puff - can't remember, but it's the one you use for the base of pies. To 500g of sausage mince, add minced onion - then your imagination, salt & pepper. I think half a sheet made a roll which could be cut into four. This makes quite a batch
Use a hot oven. From memory, I think I used about 4 sheets pastry (32 rolls)..

Gorden Ramsey

http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-

He explains better than me & looks better lol

Kate...that sounds like " rough puff pastry " , I make one batch of sausage rolls at christmas ( on christmas eve ) useing rough puff.......they are loaded with so much fat I wouldn't dare make more than one lot.......lol

The trick is to let the pasty rest in the fridge for half an hour between each rolling ( it has to be rolled out three times in all ) .

I feel the need to reach for the anti-acid tablets just thinking about it.....lol

Well, here is a link to a recipe from Delia Smith, doyenne of British cookery!

http://www.deliaonline.com/recipes/main-ingredient/meat/sausages/sausage-rolls.html


When Delia recommends cranberries, the supermarkets sell out within days!

If she recommends a kitchen implement, whooooosh gone from the shops. Incredible.

Happy baking. Cx

Oh, that would make sense - I remember we made the pastry one week in food tech, froze it until the next week and then we could choose between making Eccles cakes or sausage rolls.

My sausage rolls never last the night at Christmas - I think I made one lot on Christmas Eve and one at New Year last year . . .

I use short-crust pastry for mine, (I take it thats what you mean by pie-crust) and I'll have you know my pastry is not concrete lol.

It's equally important to use a good quality sausagemeat too, none of that cheap iceland stuff, full of bread fat and salt and very little meat. YUK

Eek, I'm rolling in pastry recipes!

Yes, chilling for sure, I remember that about pastry. (Who was it here a while back claiming to have hot hands and therefore to be exempted from making pastry?)


I avoid the whole thing these days by using my mum's traditional heirloom low-fat recipe, which involves beating veg oil and skim milk together and then mixing that into the flour right in the pie plate. Rich and flakey it ain't, but it makes perfectly good quiche, about the only pastry object I venture.

I'd pass it on, but after hunting high and low for it the other night (you'd think you could remember something that simple), I found it yesterday in between some oven mitts completely coated in veg oil with the ink all run ...

Yes, short-crust, being high in fat is what makes it "short", or otherwise delicious. Wot a pastry expert I am.

I am sure I won't have to work hard to avoid cheap Iceland sausage meat. It would be an expensive imported delicacy where I'm at!

Hmm, if we're talking Christmas Eve ... anybody here ever made vegetarian sausage rolls? Yeah, turn up your noses. My sister and her two kids and my brother are veg. I could show off.


Well, I never. Delia does!

http://www.deliaonline.com/recipes/type-of-dish/pastry/vegetarian-sausage-rolls.html