Matthews Cotswold Flour’s Traditonal Sausage Roll Recipe
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Matthews Cotswold Flour has just created a delicious traditional sausage roll recipe, perfect for parties and sharing!
Cook up a storm this autumn and impress your pals with these delicious Sausage Rolls from Matthews Cotswold Flour’s
- Makes: 12-16 Mini Sausage Rolls
- Prep time: 50 Minutes
- Bake time: 20 Minutes
Ingredients:
- 200g Matthews Regen All Purpose Flour
- 200g Salted Butter (diced and cool)
- 100g Cold Water
- 6 Pork Sausages (chipolatas are best, try for the best quality your budget can bear)
- 6 rashers of Smoked Streaky Bacon
Method:
- In a large bowl, gently begin rubbing the fat into the flour – you are not looking for breadcrumbs here, you just want to flatten the butter enough that it looks like big flakes in the flour.
- Make a well in the centre of the flour and pour in 100g of cold water. Use a fork or knife to mix it in until it forms a shaggy dough.
- Tip the dough out onto a counter and knead it gently just until it’s completely come together.
- Roll the dough out to a rectangle of about 2cm thickness. Fold the bottom third of the dough upwards towards the middle, then the top third down on top of that. Wrap the folded dough in cling film and leave to chill in the fridge for 30 minutes.
- Remove the dough from the fridge, and with the seam on the right side of you, roll the dough carefully into a rectangle of the same size as before, then repeat the folds and place it back into the fridge to rest.
- Repeat the last step one final time before placing it into the fridge to rest again.
- Get your other ingredients prepared by removing the casings from your sausages and cutting the rashers of bacon in half so they are a shorter length.
- Pull the pastry from the fridge and roll it out into a larger rectangle of about a 1cm thickness. Place the rashers of bacon in a row across the pastry, starting about 5cm from the top. Follow this by placing the sausages in a line across the bacon.
- Roll the pastry down over both the sausages and bacon, and mark where the filling stops. Leaving a ‘foot’ of pastry of about 5cm, trim the rest off (you may have enough to repeat this process a few times, or you could make something else with the rest).
- Use a floured fork to press down on the pastry overhang to mark it, similarly to if you were decorating the edge of a pie.
- Use a sharp knife to cut the sausage rolls to the size you would like, and place them on a baking tray.
- Brush the tops with an egg wash or milk, then place in the fridge for 15 minutes while the oven heats to 190 degrees Celsius (170 Fan).
- Bake the sausage rolls for 15-20 minutes, or until golden brown and well puffed up.
- Leave to cool slightly before tucking in!
Top Tip
These sausage rolls can be frozen and baked off fresh whenever you need. Just pop the whole baking tray into the freezer, then once the sausage rolls have frozen solid you can put them in a freezer bag to store. Just bake them from frozen at 190 degrees Celsius (170 Fan) for 25-30 minutes.
About Matthews Cotswold
The two hundred year old family business, Matthews Cotswold Flour, is Britain’s number one artisan flour producer and is leading the way in producing regeneratively farmed flours. They boast a range of over 100 varieties of flour, providing an unrivalled choice for both amateur and professional bakers and run an online Baking Club to support and encourage home bakers. For more recipes head to their recipe page at www.cotswoldflour.com.
