Homemade recipe pork mince seasoned with herbs and sautéed onions rolled in our 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)
Sausage rolls – Pork & Smoky Bacon
Price range: $29.00 through $30.00
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: Pork (34%), onion, brioche bread crumbs (wheat flour, butter, eggs, milk, sea salt, yeast), smoky bacon (pork, salt 450, sodium nitrate 250), rice oil, sea salt, garlic, pepper, herbs (thyme, sage, rosemary).
The Flaky – Artisan all-butter spelt puff pastry: Butter (cream (milk)) (33%), wholemeal spelt flour, white spelt flour, white bread flour, water, sea salt, vinegar.
Find out more here about The Flaky
