Turkey and cranberry sausage rolls with home made puff pastry
Ingredients
Sausage roll Filling
- 1 Packet Stuffing Follow the instructions on the packet
- 500 Grams Turkey Mince
- 1 Tsp Sea Salt
- 1 Tbsp English Mustard
- 3 Tbsp Smooth cranberry Sauce
Puff Pastry
- 225 Grams Plain Flour Sift
- 1/2 Tsp Sea Salt
- 140 Grams Unsalted Butter
- 150 ML Ice Cold Water
Toppings
- 1/2 Tsp Sea Salt
- 1 Tbsp Nigela Seeds
Instructions
- Sift the flour and salt into a large bowl, then put the bowl in the fridge for few minutes to chill.
- Meanwhile cut the butter into small cubes.
- Sti the butter into the bowl until each piece is well coated with flour.
- Pour in the water, then in a mixer mix everything for 2min until it forms a rough daugh. you will still be able to see the butter through the dough.
- Squash the dough into a flat square, wrap in cling film then chill for 30 minutes in the fridge.
- Lightly flour the work surface and the pastry. roll out the pastry in one direction until it's about 1cm thick and three times as long as it is wide. try to keep the top and bottom edges as square as possible.
- Fold the bottom third of the pastry up, then the top third down, to make a block.
- Turn the dough so its open edge is facing to the righ., like a book.
- Roll out and fold the pastry again, repeating this process four times with 30 minutes rest btween each process.
- Your dough should be smooth with buttery Streaks.
- If the pastry feels greasy at any point or starts to spring back when you roll, then cover and chill for 15 minutes before continuing .
- Chill the pastry for an hour, or ideally overnight before using.
- Roll the pastry into thin 1 cm thick. cut into long strips and start adding the toppings.
- Follow the video for the method.
- put your sausage rolls in the fridge for 30 minutes before baking.
- Bake for 35 minutes on 180C.
Notes
www.extratoom.co.uk