I made a huge batch of puff pastry a few weeks ago to try out a different recipe to the one I normally use. Generally if I’ve found a good base recipe, I don’t feel the need to try out a different one each time I develop a recipe, I just rely on my staple recipe.
What I mean by this is that every patisserie book you buy will generally have a puff pastry recipe, a creme patissiere recipe, choux pastry etc. Any of the good basic recipes give you an indication of what the recipe will yield, so you can then use it for other recipes in different books or to create your own recipes.
I have a choux pastry recipe I swear by from Edd Kimber’s book Patisserie Made Simple. It’s the best choux pastry recipe I’ve ever used, the quantities and detailed instructions mean that the recipe always turns out perfectly.
My favourite puff pastry recipe used to be from this book Patisserie, but after trying a William Curley puff pastry recipe I think I have been converted. I’ve included the recipe here, there’s not a huge amount of difference, but a few tips really help when making the puff pastry.
I always like to have puff pastry in the freezer, it’s so useful, so I always make a big recipe, that gives me 3 blocks of 400g, which means I don’t need to buy the ready-made puff pastry from the supermarket.
I’ve used the first batch to make this great pithivier and the second batch was used for these sausage rolls. I used sausages for this recipe and just squeezed them out of their skins and added some garlic and sage to the mix. These are so flaky and buttery and the recipe couldn’t be easier.
- ***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
- 400g Sausagemeat/Sausages
- 1 Tsp Dried Sage
- 1Shallot, finely chopped
- 4 Garlic Cloves, crushed
- Salt & Pepper
- Egg for washing
- 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.
- Add the water to the centre of the bowl and using your fingers, mix together to dough to form a mass.
- 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.
- Take the dough out of the fridge and roll the dough out from each quarter until a cross is formed.
- Place the butter in the centre and fold over each flap of pastry so that the butter is completely encased.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper.
- 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.
- Roll out the pastry to 60cm x 18cm and then take the filling and shape it into a sausage that is 60cm long.
- 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.
- 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.
- 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.
- Bake for 30 - 40mins until golden brown.
I still have one block of puff pastry left in the freezer, if you have any suggestions for what to make next, let me know in the comments.
Thanks for reading.