Sausage Rolls

Prepare the Pastry

1. Place all Group 1 ingredients into a mixer fitted with a dough hook.
2. Mix on slow speed for approximately 2 minutes until a dough has formed.
3. Add the Group 2 pastry margarine and mix for approximately 1 minute, until the margarine is broken into pieces and evenly dispersed throughout the dough while still remaining visible.
4. Fold the pastry with: 2 half turns and 2 full turns.
5. Rest the pastry for 30 minutes between each turn. Keep covered during resting to prevent drying out.
6. Once all the turns are completed, cover and rest the pastry overnight.
7. If stored in a chiller overnight, allow the pastry to return to room temperature before us.

Prepare the Filling

1. Combine the sausage meat, breadcrumbs and diced onions from Group 3 until evenly mixed.
2. Set aside until required.

Assemble the Sausage Rolls

1. Sheet the pastry to a thickness of 2¼ on a pastry brake and roll out on the bench.
2. Mark out strips for the sausage rolls. You should achieve 4 strips across the pastry sheet.
3. Pipe the sausage filling along the length of each strip, slightly off-centre.
4. Fold the pastry over the filling and continue rolling until the join is underneath.
5. Cut to the desired length.
6. Place on baking trays and egg wash.

Bake

1. Bake at 220°C for approximately 24 minutes or until golden brown and cooked through.