Aren’t y’all in for a treat. These sausage rolls taste even better than they look. I’ve been trying out new pastry recipes that don’t necessarily use or need yeast as the main ingredient and come to think of it, I am very good and keen with ingredient measurement “So I believe”, I mean have y’all seen the final outcome of these babies? If you haven’t well, I posted a “Kula kwa Macho” short video on my Facebook Page last night  see it here.

Buying these rolls is okay once in a while, but once you get to know the Technic of making it, you’ll forget wanting to buy them at any cafe. In this article the main agenda is to assist you to making the most flakiest” crust and the flavorful meat filling. Wake up, smell the coffee and buckle up.

Making “Australian sausage rolls”.

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Prep time: 35 min  Bake time: 45 mins  = 1 hr 30 min

Serve: 4 pax

MAIN INGREDIENTS:

Flaky crust.

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  • 1 cup of flour
  • Approx -5 Tsp of very cold water
  • A pinch of salt
  • 1/4 cup of un- salted butter {cubed & @ room temp}
  • Extra flour

Tools:

  • Rolling pin
  • Knife

For the Filling:

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  • 300 g of minced beef
  • 1/4 cup of bread crumbs
  • a pinch of cayenne pepper
  • 1/2 tsp of salt
  • 1/2 tsp of cumin
  • 1/2 tsp of coriander
  • 1 tsp of paprika
  • 1/4 tsp of garlic powder
  • 1/4 tsp of ginger
  • 1/4 tsp of tumeric
  • 1/4 tsp of rosemary
  • 1/4 tsp of black pepper

INSTRUCTIONS:

Making the crust:

  1. In a bowl, add the salt and butter to the flour and blend it together with your finger tips – to resemble bread crumbs. Add the cold water a table spoon at a go as you mold the buttered flour into a soft dough. Flour the counter top of your work space, place the balled dough and roll it out into a rectangular shape approx -45 by 20 cm. Take the 1/3 of the dough and fold it toward you and the remaining 1/3 of the dough fold it away from you “As shown below”. Pick the dough up, turn it to a different angle and roll it over again. WHY ? you ask-  In order to acquire a very flaky dough once baked”. Once the rectangular shape is formed again, we repeat the steps of folding the 1/3 s of the dough and rolling it over and over 3 to 4 times. Once that is done, fold the the dough – wrap with the clear foil and place in the fridge for 10 mins to set.

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2. Making the filling:

Place the minced beef into a bowl with all the spices mentioned above, hand mix it till all combined to form a ball. Wrap it with a clear foil and chill it for 10 mins.

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3. Pre heat the oven  to 180 degrees Celsius. After 20 mins of chilling for both the meat and the dough, roll out the dough into a rectangular shape.  Take half of the meat mixture, form a cylinder and  place it almost in the middle of the rolled out dough. Add the other half as shown below. Make an egg wash with a teaspoon of water- mix together. Brush the egg wash onto the bottom part of the dough – then fold the top part of the dough over the meat. The egg wash will act as a seal while baking. Firmly seal the dough with the tip of your fingers, then cut out the excess dough after the egg wash.

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4. Transfer it to a baking tray with a parchment paper, apply egg wash all over the dough- This will help add a golden brown look when baking. OPTIONAL PART – I added sesame seeds after the egg wash -hence cut them into a size suitable for you and your guest.

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Bake in the oven over – 180 degrees Celsius for 35 to 45 mins.

Final outcome as they cool.

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Hoping you’ve learnt a thing or two.

Love and Love

TD.

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Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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