Homemade Sausage Rolls with a Homemade Rich Buttery Flaky Pastry

Nothing beats homemade sausage rolls in a rich buttery flaky pastry. These are made with a simple sausage filling but you could use your favourite shop bought sausages.

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I believe it's best to weigh your ingredient in grams as it is much more accurate. Ive included the conversions into cups etc using an online calculator.

Pastry:
500 grams / 3 cups All purpose white flour (mine has protein content of 11.5%)
7g / 1 tsp Sea salt
325g or 3 sticks Unsalted butter diced (fridge temperature)
60g / 1 stick Frozen butter for grating later when rolling out the dough
250g / 1 cup Water (Fridge temperature) - I used half of this but you may need a little more or less

Rub the butter into the flour and salt, but don't go to crazy, make sure you can still see bits of butter in the mixture
Add enough of the water to bring the dough together, knead through for a couple of minutes
Chill down in the fridge for 30 minutes
Roll out the dough into a rectangle and grate the rest of the butter
Fold the two ends into the centre, and then fold those two pieces over each other, you should now have four layers.
Roll the dough back out into a rectangle and repeat the rolling process.
Cover and chill the dough down for 15 minutes or so and repeat the rolling and folding process twice. The dough is ready to use but if it's a bit soft you can cover and chill in the fridge again.

Filling:
1 Kilo / 2.2 pounds Pork mince (50% pork shoulder and 50% pork belly)
100g / 2/3 cup Dried breadcrumbs (you could use rusk - an ingredient specific to sausage making))
200g / 1 cup Milk 3.5% fat
Big handful Flat leafed parsley chopped
10g / 1 big tsp Sea salt
5g / 1/2 tsp Freshly ground black pepper
50g / 1/4 cup Water (fridge temperature) - as needed

Soak the breadcrumbs in the milk for about 30 minutes before preparing the sausage mix.
Mix all of the ingredients (except the water) together in a bowl and mix hard, I find squeezing between my fingers and fists works well. You want to incorporate all of the ingredients but also develop a sticky texture.

If you find the mixture is a bit stiff you can add a little water. I used about 50g in the video.

Roll out the dough and place on your sausage meat. Even out across the dough and roll over pastry.
I like to seal the pastry together using egg wash and leave a flap that can be crimped with a fork. Egg wash generously and bake in a preheated oven (220c) for 20-25 minutes until golden.

Enjoy!

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