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Paul Hollywood’s final sausage roll recipe

Who mentioned baking was nearly candy treats?

“I like to recommend utilizing your favorite sausages to make this final sausage roll, which you serve sliced with chutney and pickles,” says Paul Hollywood.

“The addition of Stilton provides it a little bit of a kick, however should you choose you would use much less Stilton and prepare dinner one other onion as a substitute – sprinkle the additional caramelised onion instantly on the pastry for further sweetness earlier than you roll it up.”

Paul Hollywood’s final sausage roll recipe


(Serves 6)

For the tough puff pastry:

  • 225g plain flour, plus further to mud

  • ½tsp fantastic salt

  • 200g chilly unsalted butter, diced

  • Juice of ½ lemon

  • 180–200ml chilly water

For the filling:

  • 1tbsp oil

  • 1 small onion, finely diced

  • 400g sausage meat (or your favorite sausages, skinned)

  • 125g Stilton, crumbled

  • 1tbsp thyme leaves

  • A pinch of white pepper

To complete:


1. To make the pastry, put the flour, salt and butter right into a bowl. Combine the lemon juice with the water and add three-quarters of the liquid to the bowl. Gently stir till the combination comes collectively to type a lumpy dough, including the remaining liquid if required. Don’t knead or work an excessive amount of – you need lumps of butter via the dough.

2. Tip the dough onto a floured floor and flatten to a rectangle. Utilizing a rolling pin, roll right into a slim rectangle round 2.5cm thick. Fold one-third of the dough up on itself, then the alternative third down over that, as if folding a enterprise letter. Wrap the pastry in cling-film and chill for no less than 20 minutes.

3. Unwrap the pastry and repeat, rolling the pastry at 90° to the unique roll, to a rectangle 40cm x 15cm, then folding as earlier than. Wrap and chill for 20 minutes. Repeat the method twice extra, chilling the dough for no less than 20 minutes between folds.

4. Warmth your oven to 200°C/Fan 180°C/Fuel 6 and line a big baking tray with baking paper.

5. For the filling, warmth the oil in a small frying pan over a medium warmth, add the onion and prepare dinner for seven to 10 minutes till softened and simply turning golden brown. Depart to chill.

6. In a bowl, combine the sausage meat with the cooled onion, crumbled Stilton, thyme and white pepper. With floured palms, roll the filling right into a 20cm-long sausage and wrap tightly in cling-film. Chill for half-hour.

7. Roll out the pastry to a rectangle, 30cm x 20cm, and trim the perimeters to neaten. Place on the baking tray and chill for 20 minutes. Unwrap the sausage and lay it alongside the pastry rectangle, 6cm from one edge.

8. Brush the uncovered pastry with overwhelmed egg yolk, leaving the 6cm border clear. Fold the egg-washed pastry over the sausage filling to satisfy the border and encase the sausage filling. Press the perimeters firmly collectively. Press a floured fork firmly alongside the size of the sealed edge. (You might must hold dipping the fork in flour to cease it sticking.)

9. Brush the sausage roll throughout with extra egg and rating the pastry on the diagonal. Chill for quarter-hour. Warmth your oven to 210°C/Fan 190°C/Fuel 6½. Brush the pastry once more with egg, throughout, then sprinkle with the nigella and sesame seeds. Bake for half-hour or till the pastry is golden and crisp and the sausage meat is cooked via.

10. Depart to chill on a wire rack for 10 minutes earlier than slicing. Serve along with your favorite pickles and chutney.

Bake: My Greatest Ever Recipes For The Classics by Paul Hollywood is revealed by Bloomsbury Publishing, priced £26. Images by Haarala Hamilton. Out there now.



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