60g/ 1 stick of Frozen butter to grate later when you roll out the dough
250g/ 1 cup Water (Fridge temp) – I used half this amount but you might need more.
Filling: 1 Kilo/2.2 pound Pork mince (50% pork shoulder, 50% pork belly) 100g/2/3 cup Dried breadcrumbs (or rusk – an ingredient that is specific to sausage making)
200g/1 cup Milk 3.5% Fat Big handful Flat leafed Parsley chopped 10g/1/2 tsp Sea Salt
5g/1/2 tsp Fresh ground black pepper
50g/1/cup Water (fridge temp)
How to make flaky pastry sausage rolls
You will need to rub the butter into the flour with the salt. Repeat the rolling process by rolling the dough out again into a rectangle.
Now Let the dough cool for about 15 minutes before rolling it out again. You can use the dough immediately, but it may be a little soft so cover it and put it in the fridge.
Filling:Before making the sausage mix, soak the breadcrumbs in the milk. After this, Mix all the ingredients, except the water, in a bowl. I like to squeeze between my fingers and fists.
The goal is to combine all the ingredients and create a sticky texture. You can add water if the mixture becomes too stiff. I used approximately 50g. Place your sausage meat on the dough.
Roll out the pastry and spread it evenly. I use egg wash to seal the pastry and leave a flap that you can crimp with a fork. Now Bake in the oven at 220C for 20-25 minutes or until golden.