The Great British Bake Off judge Paul Hollywood has shared his recipe for the “ultimate” sausage roll, which includes an unconventional ingredient that pairs perfectly with the sausage meat
Paul Hollywood has declared his sausage roll recipe as the “ultimate” take on the classic British favourite that’s beloved by all.
The star judge of the Great British Bake Off recommends adding Stilton for “a bit of a kick” which complements the sausage meat perfectly. Here’s how to make the perfect teatime treat.
Ingredients
Rough puff pastry
- 225g plain flour, plus extra to dust
- ½ tsp fine salt
- 200g cold unsalted butter
- Juice of ½ lemon
- 180-200ml cold water
Filling
- 1 tbsp oil
- 1 small onion, finely diced
- 400g sausage meat (or your favourite sausages, skinned)
- 125g Stilton, crumbled
- 1 tbsp thyme leaves
- A pinch of white pepper
To decorate
- 2 egg yolks, beaten, to glaze
- 2 tsp nigella seeds
- 2 tsp sesame seeds
Instructions
Start by mixing the flour, salt, and butter in a bowl. Combine the lemon juice with water, then pour three-quarters of this mixture into the bowl, reports the Express.
Stir gently until you have a lumpy dough, adding more liquid if needed. Remember not to overdo it; the dough should still show chunks of butter.
Next, tip the dough onto a floured worktop and press it into a rectangle shape. Roll it out to a narrow rectangle about 2.5cm thick.
Fold one-third of the dough over, then bring the opposite third over the top, much like folding a letter. Wrap the pastry in cling film and let it rest in the fridge for at least 20 minutes.
After chilling, roll out the pastry again at a right angle to the first direction, aiming for a 40 x 15cm rectangle. Fold it as before, wrap it up, and refrigerate for another 20 minutes.
You’ll want to repeat this rolling and chilling routine two more times. When you’re ready to bake, preheat your oven to 200°C/Fan 180°C/Gas 6 and prepare a large baking tray with parchment paper.
For the filling, warm some oil in a pan over a medium flame. Toss in the onion and fry for 7–10 minutes until it’s soft and taking on a golden hue. Set aside to cool down.
In a bowl, combine the sausage meat with the cooled onion, crumbled Stilton cheese, thyme, and white pepper. With floured hands, mould the mixture into a 20cm long sausage shape and wrap it tightly in cling film.
Pop it in the fridge to chill for 30 minutes. Roll out the pastry into a 30 x 20cm rectangle, neatly trimming the edges. Place it on the prepped baking tray and let it chill for another 20 minutes.
Unwrap the sausage and position it along the length of the pastry rectangle, leaving a 6cm border. Brush the exposed pastry with beaten egg yolk, taking care to leave the border untouched. Fold the pastry over the sausage filling to encase it, pressing the edges firmly together.
Use a floured fork to press along the sealed edge. Give the sausage roll another brush with the beaten egg, then score the pastry diagonally. Chill for an additional 15 minutes.
Crank up the oven temperature to 210°C/Fan 190°C/Gas 6.
Give the pastry one final brush with egg and sprinkle with nigella and sesame seeds. Bake for 30 minutes or until the pastry is golden and crisp, and the sausage meat is thoroughly cooked.
Allow the sausage roll to cool on a wire rack for 10 minutes before slicing. Serve alongside your favourite pickles and chutney.
