Huff and puff and see if I care.

Hey everyone. Gluten free month is over so we are back to normal here (although, I still will use my gluten free flour from time to time on the blog). Today’s recipe is for Sausage Rolls. I think this is either a love/hate recipe. Not everyone enjoys them but I think that’s really because you’re thinking of ones from a garage deli and not ones from a bakery. These ones (like so many these days) have an onion marmalade inside too. This recipe is a good one to learn; not only will you be able to make an onion marmalade – which is so useful in your kitchen from gravy to sandwiches – but you will also learn how to make puff pastry which is a dose but very useful. 

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Right, you need:

200g plain flour
175g butter
100ml cold water (about this, may need more depending on the flour)
1 tsp salt
400g sausage meat
 (spicy is nice, you can always add some chilli powder, salt, pepper, herbs, fruit – whatever!)
3 red onions
2 tbsp dark brown sugar
3 tbsp balsamic vinegar
1 egg (to wash)
First things first, clear out a space in your fridge because that is where this recipe mostly takes place. 
Weigh out your flour and your butter and salt. Run your butter into the flour – BUT ONLY VERY SLIGHTLY. You need it to be lumpy. Even better, cut the butter into really small squares before adding it to the flour and leave it like that. You do NOT want breadcrumbs. 
 Now, start adding the water.  The dough needs to be soft but should come together. Once it’s all combined, move it onto a lightly floured surface. Shape it into a rectangle with your hands and roll it out length ways. 
Read this a few times so you’ll get it. Imagine your rectangle is in 3 thirds. Can you see it? I want you to lift your bottom third up and fold it onto the remaining dough. Then I want you to lift your top third down over this, as if you are wrapping a present or folding a bed sheet. Once you have this done, wrap it in clingfilm and put it in the fridge for at least 20 minutes. 
While your pastry is in the fridge, you can make your marmalade. Peel and cut your three onions. I like to cut them into thin onion rings but whatever you can manage, do. It always depends on time and what kind of knife you have to hand. Place your onions in a non-stick based pot or pan. Add a good knob of butter and light over a low heat. Once your butter has melted and your onions have begun to soften add your sugar and vinegar. Leave this to simmer for a good..20 minutes at least.  You need the onions to be really, really soft and all stuck together. Don’t worry if they go darker in colour, they’re meant to. Just make sure not to let it burn. I find a very low heat and covering my pan with a lid works best and, don’t forget to stir them. This will be great in gravy (especially with roast beef!), on every sandwich involving some sort of meat or cheese, on burgers or in pasta dishes. You can make an even bigger batch if you like and keep it in a closed jar in the fridge for when you need it. It would also make a lovely gift for someone.
Take your pastry back out of the fridge and roll it into another rectangle. Again, fold the bottom third up and the top third down like you did before. Wrap it back up and put it in the fridge again. Once 20 minutes has passed, I want you to take it out and do this again. This is the last time. You must do it at least 3 times otherwise your pastry won’t turn out right. Now, preheat your oven to gas mark 6 ish
After your last turn, roll our the pastry thinly and cut it into 6 smaller rectangles. Place a roll of sausage meat (whatever you like) beside on edge and add a spoon or two of your marmalade beside it. Now, roll it up and try to push the open ends down a bit so the meat isn’t too exposed. Do this for all 6. 
Brush them with egg and slit the top of each roll. Place them on a LINED baking tray and bake for about 20-25 minutes. They need to be golden brown when done. 
 Now, I won’t lie to you. Puff pastry is a dose and often, when it’s put into the kinda melts? Sometimes there can just seem to be a butter lake in your baking tray. Should this happen, I take out the tray and drain the melted butter off and place the rolls back into the oven again. Hopefully that will save them. Just make sure all your stuff is cold when you’re making your pastry and that your oven is preheated and hope for the best. Don’t be disheartened, you can  buy premade ones which are great but it’s worth a go at home. You can do it. 

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