Australian Gourmet Traveller - (11)November 2020 (1)

Stepbystep

1

Tomakeroughpuffpastry,

place3 cups(450gm)bread

flourand2 tspsaltin a large

bowl.Rubin 500gmcold,

unsalted,choppedbutterwith

yourfingertipsuntilmixture

resemblescoarsecrumbs.

Makea wellin thecentre.

Add1 cup(250ml)chilled

waterandmixgentlywith

a butterknifetoa streaky

dough.Kneadfor2 minutes

oruntila firmroughdough

forms.Shapedoughinto

a rectangle.Coverwith

plasticwrap;refrigerate

untilchilled(20minutes).

2

Rolldoughona lightly

flouredsurfaceinto

a 20cm x 50cm rectangle,

withtheshortsidein front

ofyou.Folddoughintothirds

bybringingthetopthirddown

overthemiddlethird,then

thebottomthirduptocover

thefoldeddough.Turnpastry

a quarterturntotheright.

Rollouttoa rectangleagain;

repeatfolding,turningand

rollingtwomoretimes,three

timesin total.Cutdoughin

halfcrossways.Coverwith

plasticwrap;refrigeratefor

a further 20 minutes.

3

Tomakesausagefilling,

dry-roast1 tspeach

corianderandcuminseeds,

and1/2 tspblackpeppercorns

in a fryingpanoverhighheat

untilfragrant(1-2minutes).

Coolbriefly,thenfinelypound

witha mortarandpestle,and

reserve. Heat olive oil in same

fryingpanovermediumheat,

add1 finelychoppedsmall

onionandfrygentlyuntil

softenedandtranslucent

(10-12minutes),thentransfer

toa bowltocool(15minutes).

4

Soak80gmbreadcrumbs

in 1 tbspmilkuntilsoft

(1 minute),thencombinein

a largebowlwith600gm

mincedbeef,1/4 tspground

cinnamon,cookedonionand

poundedspices;mixwelland

season.Tocheckseasoning,

frya littlemixtureandtaste.

5

Preheatovento200°C.

Linethreeoventrays

withbakingpaper.Rollone

halfofthedoughintoa 30cm

x 50cmrectangle;trimedges

tostraighten.Cutdough

crossways into four

rectangles,about12cmx

28cmin size.Dividebeef

mixtureintoeightportions.

Shapeeachportioninto

a logwithmoistenedhands.

Placea logalongthelong

sideofa pastryrectangle;

rolluptoenclose.Place

seam-sidedownontrays.

Repeatwithremainingpastry

andbeefmixture.Refrigerate

untilchilled(15minutes).

6

Cuteachrollintothree

piecesandbrushwith

eggwash.Cuta coupleof

slashesin thetopofeachroll,

thenseasonwithsaltflakes

andfreshlycrackedblack

pepper.Bakesausagerolls,

in twobatches,untilpuffed

andgolden(20minutes).

Servewithhomemade

tomato sauce or relish.●

2

1

2

W

hat’sa partywithouta sausageroll?Notonewe’d

liketobeinvitedto.Wrappedina blanketofgolden

puffpastry,theseclassicfinger-foodmorselsarethe

perfectone-handedpartysnack(tokeepyourother

handfreefora Champagneglass,ofcourse!).

Thesecrettoa show-stoppingsausagerollis thepastry– it

shouldbesturdyenoughtocontainthefillingyetwonderfullyflaky

whenyoubitein.Forthebestresultweprefertomakeourown,

butif you’reshortontimeusea good-qualitystore-boughtpastry,

suchasCarêmeall-butterpuff.Thisrecipemakes 24 rollsandtakes

1 hourand 20 minutes(plus cooling). It’s time to crank the oven

and get this party started.

Flavour combinations

Whenit comestothefillingyouareonlylimited

byyourimagination.Therecipebelowis for

classicbeefsausagerolls,butyoucanmix

it upwithdifferentherbsandspices,oreven

addsomegratedParmesanforextraflavour.

Alternatively,replacethemincedbeefwithpork

(makesureit’sfatty)andaddtoastedfennel

seedstoreplicatethebelovedporkandfennel

version from Sydney’s Bourke Street Bakery.

GOURMET TRAVELLER 47

Masterclass

RECIPE LISA FEATHERBY. PHOTOGRAPHY BEN DEARNLEY & WILLIAM MEPPEM. STYLIST SOPHIA YOUNG.