First, I began by sifting the flour and salt into a large bowl. I roughly broke the butter in small chunks, and added them to the bowl. I had to be able to see them. I made a well in the bowl, and added the 100ml of water to the mixture. I mixed it until I had a firm dough, added water if needed. Next, I place it onto a lightly floured board, kneading gently to form into a smooth rectangle. I then folded the top third down to the centre, then the bottom third up and over that and gave the dough a quarter turn (to the left or right) and rolled it out again to three times the length. I repeated this until the consistency was right.
I rolled the dough out into two long triangles, filling one (down the centre), with de-skinned sausages and herbs. I left an inch allowance on one side, and left about 3 inches of space on the other side. I brushed egg wash onto the perimeter of the pastry, and folded the side of pastry with the most space over the filling. Once I thought that the sides were sealed, I cut the sausage filled role of pastry into equal segments and cut slits into the top to help prevent them being soggy, and I brushed the tops with egg wash, to give them a golden brown colour. I repeated this method for the cheese savoury rolls. …show more content…
Overall, the sausage rolls had a nice taste, and a crisp pastry. The taste had depth, but could have been improved if I had used other ingredients to add layers of flavour. To modify this product, I would seal each of the edges to prevent the filling from spilling out. This was one of the main floors in my
I rolled the dough out into two long triangles, filling one (down the centre), with de-skinned sausages and herbs. I left an inch allowance on one side, and left about 3 inches of space on the other side. I brushed egg wash onto the perimeter of the pastry, and folded the side of pastry with the most space over the filling. Once I thought that the sides were sealed, I cut the sausage filled role of pastry into equal segments and cut slits into the top to help prevent them being soggy, and I brushed the tops with egg wash, to give them a golden brown colour. I repeated this method for the cheese savoury rolls. …show more content…
Overall, the sausage rolls had a nice taste, and a crisp pastry. The taste had depth, but could have been improved if I had used other ingredients to add layers of flavour. To modify this product, I would seal each of the edges to prevent the filling from spilling out. This was one of the main floors in my