Perfect Pigs in Blankets Sausage Rolls Recipe
Ingredients
Brioche Burger Bun:
- 200g Matthews Regen All Purpose
- 200g Salted Butter (diced and cool)
- 100g Cold Water
- 6 Pork Sausages (chipolatas are best, try for the best quality your budget can bear)
- 6 rashers of Smoked Streaky Bacon
The perfect Pigs in Blankets Sausage Roll bake is here! Two British party classics joined as one! Excellent finger food, brilliant for a buffet, and epic at picnics or other outdoor events. As we head towards the festive season, this recipe is brilliant for bonfire, Thanksgiving and Christmas parties alike. A seasonal speciality, brought to us by our in-house baking pro, Sophie Carey.
- Baker: Sophie Carey
- Makes: 12-16 Mini Sausage Rolls
- Prep time: 50 Minutes
- Bake time: 20 Minutes
- Flours used: Matthews Regenerative All Purpose White Flour
Pigs-in-Blankets Sausage Rolls Baking Method:
- In a large bowl, gently begin rubbing the fat into the flour - you are not looking for breadcrumbs here, you just want to flatten the butter enough that it looks like big flakes in the flour.
- Make a well in the centre of the flour and pour in 100g of cold water. Use a fork or knife to mix it in until it forms a shaggy dough.
- Tip the dough out onto a counter and knead it gently just until it’s completely come together.
- Roll the dough out to a rectangle of about 2cm thickness. Fold the bottom third of the dough upwards towards the middle, then the top third down on top of that. Wrap the folded dough in clingfilm and leave to chill in the fridge for 30 minutes.
- Remove the dough from the fridge, and with the seam on the right side of you, roll the dough carefully into a rectangle of the same size as before, then repeat the folds and place it back into the fridge to rest.
- Repeat the last step one final time before placing it into the fridge to rest again .
- Get your other ingredients prepared by removing the casings from your sausages and cutting the rashers of bacon in half so they are a shorter length.
- Pull the pastry from the fridge and roll it out into a larger rectangle of about a 1cm thickness. Place the rashers of bacon in a row across the pastry, starting about 5cm from the top. Follow this by placing the sausages in a line across the bacon.
- Roll the pastry down over both the sausages and bacon, and mark where the filling stops. Leaving a ‘foot’ of pastry of about 5cm, trim the rest off (you may have enough to repeat this process a few times, or you could make something else with the rest).
- Use a floured fork to press down on the pastry overhang to mark it, similarly to if you were decorating the edge of a pie.
- Use a sharp knife to cut the sausage rolls to the size you would like, and place them on a baking tray.
- Brush the tops with an egg wash or milk, then place in the fridge for 15 minutes while the oven heats to 190 degrees Celsius (170 Fan).
- Bake the sausage rolls for 15-20 minutes, or until golden brown and well puffed up.
- Leave to cool slightly before tucking in!
Sophie's Pro Baking Tip:
These sausage rolls can be frozen and baked off fresh whenever you need. When you have completed step 11, pop the whole baking tray into the freezer, then once the sausage rolls have frozen solid you can put them in a freezer bag to store. Just bake them from frozen at 190 degrees Celsius (170 Fan) for 25-30 minutes.
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