The 'Roughest' Rough Puff

I always intend to prepare for Christmas in plenty of time, but it never seems to happen! One thing I do like to make is my own sausage rolls. There is no comparison between a home-made sausage roll, made with good (home-made) sausage meat, and the awful frozen sludge filled offerings at the supermarket. Uncooked, commercially produced, sausage rolls only need to have a 6% meat content!

For sausage rolls I make a sort of rough puff pastry:

Ingredients
8oz Plain Flour
Pinch Salt
3oz Butter
3oz Lard
Scant ¼ Pint cold water
Squeeze of Lemon Juice

Method

  1. Put the flour and salt in a food processor.
  2. Cut butter into 4 pieces, put 3 on a plate and 1 in the flour.
  3. Do the same with the Lard.
  4. Soften the butter, on the plate, in a microwave using the defrost setting. Do the same with the Lard.
  5. Add the water and lemon to the food processor and mix to a dough.
  6. Roll the dough out on a floured board into a rectangle about 3 times as long as it is wide (see photo)
Roll the dough out
Spread the top two thirds of the rectangle with one portion of both the butter and lard – just like buttering bread.
Spread with fats
Fold the un-buttered bottom third up.
Fold the pastry
And then the top third down.
Fold the pastry
Turn the pastry ¼ turn.
Turn the pastry
Roll the dough back out to the size it was originally and repeat the above another twice with the other two portions of lard and butter. Then repeat it one more time without any fat. You'll end up with something like this:
The finished pastry
I'm freezing this for later use as I need to make some more sausage meat. Had I have been organised I would have had the fresh sausage meat ready so I could have frozen the completed sausage rolls ready for cooking.


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There are three comments

Pete

Hi Phil,

I was wondering if this would work with all butter? I currently work in South Korea, and we can’t get lard!!! Just started making sausages (your thurlaston is a great success with the expats here!), since we can’t get a decent sausage here, and the humble sausage roll is also a craving of mine. Would love your input. The sausage rolls look very tasty.

Pete, - 29-03-’13 14:26
Phil

Hi Pete

I’m sure that you could do that. I’m glad you like the Thurlaston sausage, it’s been very popular.

Phil, - 29-03-’13 14:27
Chris

You should be able to make your own lard in South Korea. I used to make my lard – from screatch! – in China as I had the same problem (I was making hot water crust pastry for the pork pies)

Chris, - 30-12-’13 15:55

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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