This was another experiment inspired by my monthly baking group, where for January we all had to bake something that contained apple as an ingredient. There’s usually about 10 people, and half of us will have to bake something sweet and half of us have to bake something savoury. Because while everyone loves sweet baked goods, 10 different types of cake in a row can be too much of a good thing! If I’d been Team Sweet, I would’ve definitely cracked out my mum’s famous Dutch Apple Cake. However, I was Team Savoury and therefore had to get creative!
I’m really happy with how these came out, and they went down pretty well. It’s definitely one I’ll keep up my sleeve for parties or entertaining. It would also make great picnic food when the weather starts to warm up again in summer.
If you buy ready made puff pastry, they’re super easy to make and actually really quick as well. Of course, with this being a baking group I couldn’t just rock up with shop bought pastry. I had my first go at ‘Rough Puff Pastry’, which is essentially a shortcut to making puff pastry. I was so pleased with the outcome, it was surprisingly easy and it came out with some great layers. Obviously, making your own pastry is time consuming because of the time in and out of the fridge so if you want to make your own pastry, I recommend doing this as a Sunday kind of activity! You can freeze the pastry too, so you can make it ahead of time. The proportions used here actually leave you with a little extra pastry, so you can save this and use it for something else. I froze mine to use for some little vegetable tartlets.
I’ll include the instructions for the Rough Puff Pastry, but of course feel free to skip that section and use shop bought. You should end up with around 12 mini sausage rolls.
For the Rough Puff Pastry
- 250g strong plain flour
- 1 tsp fine sea salt
- 250g cold butter, cut into small chunks
- 150ml cold water
For the Sausage Rolls
- 375g pack of puff pastry, or 2/3 of your homemade rough puff pastry (around 400g)
- small knob of butter
- 2 apples, pealed and finely diced
- 6 chorizo style cooking sausages, skins removed
- small handful of parsley, chopped
- splash of lemon juice
- 1 tsp sugar
- 1 egg, beaten
- 2 tbsp poppy seeds
How to make it…
For the Rough Puff Pastry
- Sift the flour and salt into a mixing bowl, and then add the chunks of butter. Roughly mix these together, where small chunks of butter should still be clearly visible (similar to in the Cinnamon Rolls Danish pastry recipe).
- Make a small well in the middle of the bowl, and pour in around 100ml of cold water. Mix together, adding extra water if required to make a firm, rough dough. Cover with lightly oiled cling film and leave in the fridge for 20 minutes.
- On a lightly floured surface, roll out the dough into a rectangle of around 20cm x 50cm. Be careful not to overwork the dough – you should still expect to see the butter.
- Now, think of the dough as being made up for 3 parts that you fold in on itself, in the same way that you would fold a letter to fit into a business envelope. First, take the right hand third and fold it inwards, followed by the left hand third. This should leave you with a rectangle which has 3 layers, is 50cm long but is now only a third of it’s original width.
- Turn the dough to the right, and roll it out to another rectangle. Repeat the folding action from before. Then cover with cling film, and chill for at least 20 minutes before you use it for the sausage rolls. You’ll only need 2/3 of the pastry dough (around 400g) for the sausage rolls, so you can freeze the rest for another puff pastry recipe.
For the Sausage Rolls
- Melt the butter in a small saucepan and cook the half the chopped apple in this for around 5 minutes, until softened. Leave to one side to cool.
- Next, mix the sausage meat (skins removed), cooled apple and parsley well together in a bowl.
- Preheat the oven to 200°C/ Gas Mark 6 and line a baking tray with baking paper. In another pan, add the remaining apple and cook this with a splash of water, the sugar and the lemon juice. Leave to simmer on a low heat for around 10 minutes, until it forms a sauce. Leave the apple sauce to one side to cool.
- Roll out the pastry to rectangle, of roughly 30cm x 20cm. Then cut this in half, so that you have 2 long, thin rectangles. Shape the chorizo mixture into two long sausage shapes, and lay one down the centre of each strip of pastry. Then spoon the apple sausage over the top of each sausage.
- Next, brush the edges of the pastry with the beaten egg, and then roll the pastry around the sausage. Seal by pressing the pastry with a fork. Brush with the egg and then sprinkle with poppy seeds.
- Cut the sausage rolls into 12 roughly equal sized pieces, and arrange on a baking tray. Finally, cut small slashes into each roll.
- Bake for around 25-30 minutes and enjoy, to be eaten either hot or cold!
Both of these recipes come from BBC Good Food. The Rough Puff is from Gordon Ramsey and can be found here: http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-, whereas the Apple and Chorizo sausage rolls were adapted from: http://www.bbcgoodfood.com/recipes/3145673/chorizo-and-apple-sausage-rolls