Flaky Pastry
Step 1
- Put the flour into a bowl, add the salt and stir to combine.
- Cut the chilled butter into small cubes or slices and divide into three equal piles.
- Add one third of the butter to the bowl and chill the rest.
- Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
- Add the water to bring together a soft pastry dough. If this does not happen easily add a teaspoon of water.
- Lightly flour the work surface and put the pastry in the middle and dust it with flour.
- Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
- Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that.
- Cover the pastry and chill for 10 minutes.
Step 2
- Dust the work surface and chilled pastry with flour.
- Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
- Spread the remaining butter over the middle of the pastry rectangle, leaving pastry on either side.
- Lift the left side of the pastry over the butter and the right-hand side on top of that.
- Press around the edges to enclose all of the butter.
- Cover and leave to chill for 10 minutes.
Step 3
- Once again dust the work surface and chilled pastry with flour.
- Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
- Spread another third of the prepared butter over the middle of the pastry rectangle, leaving pastry on either side.
- Lift the left side of the pastry over the butter, and the right-hand side on top of that.
- Press around the edges to enclose all of the butter.
- Cover and leave to chill for 10 minutes.
Pork and Apple Filling
- Grate the apple into a mixing bowl, add the minced pork, sage, parsley, salt and pepper, and mix together well.
- Divide the mixture into two equal pieces and roll each into a 23cm/9” cylinder.
Pork and Apple Sausage Rolls
- Pre-heat the oven
- Allow the pastry to come back to room temperature.
- Rub some oil around the inside of a large baking tray or insert a baking liner.
- Dust the work surface and pastry with flour.
- Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
- Cut the pastry into two 10 x 25/4 x 10” lengths.
- Place a sausage cylinder on each pastry length.
- Break the egg into a bowl, beat well and brush beaten egg all over the exposed dough.
- Gently lift the long edges of pastry over the sausage to enclose it.
- Press to seal the edges with a fork.
- Brush the remaining beaten egg over the pastry.
- Cut the sausage rolls into 3cm/1¼” slices.
- Transfer the slices to the prepared baking tray and chill for 10 minutes.
- Bake for 20-25 minutes.
- When completely cold store in a tin or freeze.
- To re-heat from frozen bake for 20 minutes.
220˚C, Fan 200˚C, 425˚F, Gas 7