Pork, Quince & Sage Sausage Rolls

img_5597Why would anyone make puff pastry from scratch?! Honestly?!

Ok, I can understand it if you want to add a flavour to the pastry, or you’re a pastry chef, or own a bakery, or have arms of steel… but little ol’ me? Nah, I’ll take the store-bought stuff from now on kthnx. Don’t get me wrong, it’s not that it’s difficult… just very longwinded! Ain’t nobody got time for that! Though, I am glad to be able to cross ‘puff pastry’ off my baking bucket list. I love crossing things off lists.

Anyways, Pork, Quince & Sage Sausage Rolls!

These seemed to go down pretty well with my colleagues, so I’m quite chuffed with how these babies turned out!

img_5475You can most certainly use store-bought puff pastry… in fact, I insist you do… but as I was required to make it homemade, I started with that. I did this by mixing the plain flour and salt in a large bowl, then added enough water to bring it together to a soft dough with my hands.

img_5478I then wrapped this up in cling film and chilled in the fridge for 30 minutes.

Whilst the dough was chilling I prepared the butter. I did this by cutting the chilled butter into slices, placing onto a wooden board, then sprinkling 1tbsp of plain flour on top. I then bashed this with my rolling pin until pliable, sprinkling another tbsp of flour in between.

I shaped this into a rough square, and chilled for the remainder of time the dough was chilling (about 10 minutes).

Once both were suitably chilled, I rolled out the dough to a large square, then laid the butter block in the centre but at a diagonal to the dough. I then folded the corners of the dough in towards the centre, then pressed down with my rolling pin to seal.

I then started on my first 2 turns. I rolled out the square of dough to a long rectangle of about 1cm thickness, folded down the top third, then folded the bottom third up over the top. I then rotated this 90° (this is the first turn). Once again, I rolled out the dough to a long rectangle and repeated the folds as before (this is the second turn).

After these 2 turns, I placed the dough in the fridge to re-solidify the butter for 30 minutes.

After 30mins I took out the dough, rolled out and folded for 2 more turns, before chilling once again for 30 minutes.

I did this one more time, rolling and folding for 2 more final turns, before returning to the fridge for 30 minutes (or until ready to use).

img_5566For the sausage filling I started by blitzing up the onion, garlic, quince paste and sage leaves till it formed a thick paste. I then blitzed up the pancetta too.

img_5567img_5571I added this to the sausage meat, along with the Dijon mustard and Worcester sauce and mixed it with my hands till evenly distributed. I then generously seasoned with salt and pepper.

At this stage I actually fried off a bit of the filling in a pan with a bit of olive oil, just so I could taste it to check the flavour/seasoning.

img_5573Once I was happy with the taste, I rolled out half of the chilled puff pastry to a large rectangle of ½cm thickness. I spooned the filling into a line along one of the long edges. I then brushed the pastry around the filling with beaten egg before rolling the pastry around the filling. Once the pastry overlapped itself I cut away the extra pastry to use to make another long sausage roll.

I cut each long roll into 6 even sized sausage rolls and place these on a baking tray, brushed with beaten egg, and scored the tops with a knife in an attempt to make them look all fancy.

Repeat this with the other half go puff pastry to make 12 more sausage rolls.

img_5575I baked these at 200°C for 40minutes until puffed up, crispy and golden brown.

Pork, Quince & Sage Sausage Rolls
Author: Acorns & Custard
Serves: 24 large
  • For the puff pastry:
  • 500g plain flour, plus extra for dusting
  • 2tsp salt
  • 200-300ml cold water
  • 450g unsalted butter, chilled
  • 1 egg, beaten
  • For the sausage filling:
  • 1.2kg pork sausages
  • 1 large red onion
  • 2 cloves garlic
  • 6 sage leaves
  • 125g quince paste
  • 50g pancetta/bacon
  • 1tbsp Dijon mustard
  • 1tbsp Worcester sauce
  • salt and pepper
For the puff pastry:
  1. Place the flour and salt into a large bowl.
  2. Gradually pour in the cold water, bringing it together as a dough with your hands. (I used 250ml water.)
  3. Wrap in cling film and chill in the fridge for 30mins.
  4. In the meantime, cut the chilled butter into slices. Place the butter in a pile on a wooden board and sprinkle 1tbsp of flour on top. Using a rolling pin, bash the butter till cold but pliable, sprinkling another tbsp of flour in between. Shape into a square, cover in cling film and chill in the fridge for 10mins to re-harden.
  5. Take out the chilled pastry and roll out into a large square.
  6. Place the solid butter square in the centre of the pastry square at a diagonal. Fold the corners of pastry into the centre and seal with a few knocks of the rolling pin.
  7. Roll out into a long rectangle.
  8. Fold down the top third of the rectangle towards the middle, then fold the bottom third up to overlap. Turn the pastry 90° and roll into a long rectangle and repeat the folds. This is the first 2 turns.
  9. Wrap the pastry in cling film and chill for 30minutes.
  10. Roll out and fold for another 2 turns. Chill for 30minutes.
  11. Roll out and fold for a final 2 turns. Chill for 30mins, or until needed.
For the sausage filling and construction:
  1. Remove the sausage meat from the skins and place in a large bowl.
  2. Blitz up the red onion, garlic, quince paste, sage leaves and pancetta till you get a thick paste.
  3. Add the paste, along with the mustard and Worcester sauce to the sausage meat and mix together till well combined.
  4. Season with salt and pepper. (I used about 1tbsp freshly ground pepper and 1tsp salt.) At this point you can fry a little bit of the mixture to taste it and check the seasoning/flavour.
  5. Set the filling aside in the fridge to chill whilst you prepare the pastry.
  6. Preheat oven to 200°C.
  7. Cut your puff pastry into half and roll out to a large rectangle.
  8. Spoon your sausage filling along the longer edge of the pastry into a line.
  9. Brush the pastry with the beaten egg before rolling over the filling. Once the pastry just overlaps, cut into a long roll. Use the extra pastry to make another long sausage roll.
  10. Cut each long roll into 6 sausage rolls.
  11. Repeat with the second half of pastry.
  12. Place the sausage rolls on a lined tray and brush with beaten egg. Bake for 30-40 mins until puffed up and golden brown. If you feel they’re browning too quickly, turn the heat down to 180 °C or cover with some foil for the remaining time.
  13. Serve warm or cold.


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