Pork & Garlic Sausage Rolls
Cook time: 
Total time: 
Serves: 9
This recipe is adapted from William Curley and Justin Gellatly. The puff pastry makes more than you need, but it freezes really well and you can use it for other recipes.
  • ***Puff Pastry***
  • 250g Plain Flour, sifted
  • 250g Strong White Bread Flour, sifted
  • 10g Fine/Table Salt
  • 50g Unsalted Butter, cold and diced
  • 200ml Water, cold
  • 450g Butter shaped into a 15 x 15cm square and stored in the fridge
  • ***Filling***
  • 400g Sausagemeat/Sausages
  • 1 Tsp Dried Sage
  • 1Shallot, finely chopped
  • 4 Garlic Cloves, crushed
  • Salt & Pepper
  • Egg for washing
  1. Put the flours and salt in a bowl and add the 50g diced butter and rub it into the flour until it resembles breadcrumbs and there are no big lumps of butter.
  2. Add the water to the centre of the bowl and using your fingers, mix together to dough to form a mass.
  3. Knead the dough until it becomes elastic and smooth. Shape the dough into a bowl and put a cross in the top about 2.5cm deep. Wrap in clingfilm and put in the fridge to rest for an hour.
  4. Take the dough out of the fridge and roll the dough out from each quarter until a cross is formed.
  5. Place the butter in the centre and fold over each flap of pastry so that the butter is completely encased.
  6. Roll the pastry into a rectangle and then fold the top third down to the middle, then fold the bottom third up so it is like a letter.
  7. Turn the pastry 90 degrees and roll it out into a rectangle and make the letter fold again. Wrap the pastry in clingfilm and leave in the fridge for at least 1 hour.
  8. Take the pastry out of the fridge and repeat the same folds twice more. Return the pastry to the fridge and rest for another hour.
  9. Finally take the pastry from the fridge and repeat the same folds one final time. Divide the astry into 3 blocks weigh 400g. Place one of the blocks in the fridge to rest for an hour, wrap the other two in clinggilm and freezer bags and place in the freezer to use another time.
  10. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper.
  11. Mix all of the filling ingredients together, if using sausages squeeze them out of their skins and then using your hands mix the ingredients together.
  12. Roll out the pastry to 60cm x 18cm and then take the filling and shape it into a sausage that is 60cm long.
  13. Lay the filling out on the pastry about 3cm from the edge, brush egg all along the edge and pull the pastry over and seal it to the other bit of pastry on the edge.
  14. Dip a fork in some flour and use it to seal the edge of the pastry by pressing it down. Cut the long sausage evenly into 9 sausage rolls.
  15. Place them back in the fridge for an hour to firm up and then remove them from the fridge, brush them with egg and score the top 3 or 4 times at an angle with a sharp knife.
  16. Bake for 30 - 40mins until golden brown.
To make your butter block, leave the butter at room temperature, then coat the butter and your hands in flour, knead the butter until it softens and then add shape it into the square 15cm by 15cm. Wrap the butter in clingfilm and return it to the fridge to firm up.
Recipe by Patisserie Makes Perfect at https://www.patisseriemakesperfect.co.uk/pork-garlic-sausage-rolls/