It must be Christmas as here I am making sausage rolls; normally only ever made in this house by the Pastry King and only ever in the week before Christmas. The Pastry King loves Brussel Sprouts and Brown Sauce and simply adores sausage rolls, and mince pies, in fact he adores anything with pastry on it, round it or under it.
‘Is this not part of the joy of getting together with other people? Finding out what they like to eat, what their grandmothers cooked, and how to touch their hearts and their memories?’
…she asked rhetorically. It certainly makes you put on weight if you live with a Pastry King.
I have learnt to embrace custard and sausage rolls, lust after Cornish Pasties and other pastry delights since I have been hanging out with the Pastry King and gradually, tentatively, I have come to realise it isn’t really that hard to make at least at this level. But what is hard, for those not brought up to it, and having not put in the requisite 10,000 Malcolm Gladwell hours of practice, is rolling the blinking stuff out neatly and tidily. The bread woman has been very grumpy on many occasions as once again her pastry goes all wavy round the edges and the butter squidges out and sticks to the worktop.
I also worry about the huge load of fat in this stuff, I can’t help it. I just worry….
But I am resolved to continue skipping Pollyanna like through Short & Sweet and as it’s this week’s short and tweet challenge I am dealing with my poor performance to date in rolling out pastry in neat shapes. I humbly asked for guidance from the PK, who was quite pleased with my efforts, judging by the speed with which he consumed the results. I think I need a bigger rolling-pin please Santa.
We have put half of this batch in the freezer for a later date and stuffed the rest down with some Brussel sprouts and refried potatoes for supper tonight. And brown sauce, and tomato sauce; so English, ever so slightly not my thing (ahem) but life is a compromise and sausage rolls once a year can be accommodated.
The pastry was delicious, buttery (yes, there’s a surprise!) with a quick smack to the chops of chilli and paprika. A winner there again Dan!
As always I don’t mind putting the pastry together and the folding and chilling part, but I start to get stressed round about the rolling bit. Today I managed better than usual, used a tape measure (don’t laugh) and rested when the dough started springing back.
I do think it is a lot of work and a lot of fiddling about, actually making the rolls up and cutting them and marking the tops and so on, but you know what – once in a while, if you ignore the butter content, they are simply fabulous !
Hot Chilli Sausage Rolls from Short & Sweet by Dan Lepard. The only batch that will be made this year, so I am pleased they were so delectable!
Evidence Matters has written a wonderful round up post here:
#shortandtweet Sausage Roll compilation: “includes not only this post but those from other bakers who overcame their pastry-related apprehensions, embraced the butter content as a necessary part of the learning experience and discovered just how delicious home-made sausage rolls can be.”