Most recipes I found online used frozen puff pastry which I wasn't too keen on. I was ambitious and wanted to create puff pastry from scratch! I found several blog posts that demonstrated the steps to a perfect pate feuilletee. Alas, the steps looked all too confusing. Moreover, I was planning on having sausage rolls for lunch and do not think I'll be able to make it in time if I followed all the tedious steps and required intervals of time for the dough to rest.
So I settled on a simple puff pastry recipe from Delia online.
Ingredients:
225gm All-purpose flour
pinch of salt
175gm butter (freeze for about 45mins)
some water
1 egg
Method:
1. Sift flour and salt into a mixing bowl.
2. Grate butter over the flour mixture. Dip the butter in a little flour once in a while to help grate better. Use a wooden spoon and mix butter and flour well so it resembles a crumbly texture.
3. Add enough cold water as necessary to form a dough, using hands to bring it together.
4. Wrap the dough in a cling wrap and refrigerate for 30mins.
5. After the resting period, roll the dough out into a thin sheet, rectangular shape (about 1/2cm) on a floured surface.
6. Divide into 3 long sheets and place sausage meat on the pastry sheet. Seal the edges with egg wash.
7. Brush the top with egg wash and slice into small bite size portions.
8. Bake in 220C oven for 25mins or until golden brown.
I used pre-seasoned sausage meat from the supermarket and mixed in some oregano herbs for the extra aroma.
The puff pastry was flaky and buttery and complements the savoury meat very well. Very addictive! I'm planning to bake some for our church pitch-in this weekend!
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