Peri Peri Sausage Rolls
Ingredients
For Sausage meat
- 500 g pork mince (10% fat)
- 500 g peri peri sauce (please see video and links)
- 50 g bread crumbs
- 10 g peri peri all purpose seasoning
For Puff Pastry
- 250 g strong flour
- 5 g sea salt
- 150 g cold water
- 200 g cold butter
Instructions
For sausage meat
- Season pork mince with peri peri all purpose seasoning.
- Mix very well to make sure the seasoning goes right through the pork mince.
- Pour in peri peri sauce and mix very well again.
- Now add bread crumbs and work the bread crumbs into your meat with your hands (3-5minutes).
- Cover tightly and set in fridge for an hour.
For pastry
- FIRSTLY TAKE YOUR BUTTER OUT THE FRIGE SO IT GETS TO ABOUT 10°C
- Add salt to flour and mix.
- Pour in water and mix till it just comes together.
- Rest the dough for 10 minutes.
- Roll out butter to a 20cm*20cm and set in fridge.
- Get dough on well floured surface and work(knead) till it comes together into a smooth dough. Now rest in fridge for 10minutes.
- Roll dough out to a “40cm*20cm” rectangle.
- Place the butter on one half of dough.
- Fold other half of dough to cover the butter.
- Roll out again to “40cm*20cm” rectangle then fold the two ends to overlap each other (PLEASE SEE VIDEO)
- Rest in fridge for ten minutes then repeat the same roll out and fold process.
- For your final fold you’ll roll out your dough again then do a book fold (PLEASE SEE VIDEO).
FOR SAUSAGE ROLLS
- SET OVEN TO 190°C
- Roll the sausage into two even sized logs and set in fridge again.
- Roll pastry out to 5mm thick and cut in half.
- Place a sausage log on each half.
- Wrap pastry around sausage meat and egg wash to stick.
- Egg wash the pastry and season the top with more peri peri all purpose seasoning.
- Bake at 190°c for 12-15 minutes.
- Enjoy with a side of peri peri sauce
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