Sausage rolls – Beef & Pork

$25.00

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Homemade recipe beef & pork mince with sautéed onions rolled in our Artisan All-Butter Spelt puff pastry.

Weight:

  • Mini: 70 g/pc (Total weight for 12 pack: 840 g)
  • Standard: 210 g/pc (Total weight for 4 pack: 840 g)

Baking instructions

1. Prepare

– Remove rolls from the package and defrost them overnight in the fridge.

2. Bake

– Preheat oven on ≈200 – 220˚C.
– Place sausage rolls on a lined baking tray.
– Optional – Egg wash and season rolls with seeds.
– Bake in a fan-forced oven until pastry is golden

  • Mini size: 200 – 220˚C for 15-20 minutes , and then on 180-190˚C for 5 minutes.
  • Standard size: 200 – 220˚C for 20-25 minutes , and then on 180-190˚C for 10 minutes.

– Rotate tray half way through to ensure an even bake.
– After baking, let them rest for 5-10 minutes to cool down.
– Sausage rolls will be hot after baking, take care when handling!

 

Every oven heats differently. Adjust the baking time if needed to achieve a deep golden pastry. The secret to puff pastry is a hot oven (≈200°C – 220°C) so the trapped butter rapidly turns to steam. This intense heat causes the hundreds of thin, alternating layers of butter and dough to push apart, resulting in a raised, flaky, and crispy pastry.

Ingredients

Filling: Beef (18%), Pork (18%), onion, brioche bread crumbs (wheat flour,
butter, eggs, milk, sea salt, yeast), rice oil, sea salt, garlic, pepper.

 

The Flaky – Artisan all-butter spelt puff pastry: Butter (cream (milk)),
wholemeal spelt flour, white spelt flour, white wheat bread flour, water,
sea salt, vinegar.

 

Find out more here about The Flaky

 

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