Week 10: Great British Picnic
Ruff Puff Pastry
To make the ruff puff pastry mix the flour and salt together in a bowl.
Rub in the chilled butter using your pastry blender or fingertips until the mixture resembles breadcrumbs.
Gradually add enough water to form a dough (approximately 4–6 tablespoons).
Grate half of the frozen butter over the bottom two thirds of the dough.
Fold down the top third and fold up the bottom third, as if folding a letter corner to corner.
Turn the folded dough through 90 degrees and roll it out into a rectangle again.
Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using for the items below.
- ¾ of the pre-made pastry
- 6-8 best quality sausages, skins removed or 1lb of good quality sausage meat, mixed with 1 tbsp. dried mixed herbs and 1 beaten egg
- 1 egg, beaten for sealing and glazing
To make the sausage rolls simply roll out half of the made up amount of pastry into a rectangle, about ¼ inch in depth.
Cut into strips with 2 inch widths.
Place a line of best quality skinned sausages down the middle of each strip (approximately 6-8 sausages).
Brush along the edges with beaten egg then roll up to seal.
Cut into equal lengths, either large or small, depending on preference.
Place on a greaseproof paper lined baking sheet, brush with the rest of the egg and bake in a pre-heated oven on 180 degrees for approximately 20–30 minutes.
Cool on wire rack.
- ¼ of the pre-made pastry
- 6oz strong cheese, grated
- Paprika or Cayenne pepper
- 1 egg, beaten
To make the cheese twists roll out the pastry into a rectangle with about ¼ inch depth.
Cut into ¾ inch strips then sprinkle with the cheese and paprika or cayenne pepper.
Take each strip and hold at each end and very gently twist in opposite directions 4 times.
Lay on a lined baking sheet and brush with the beaten egg.
Bake in preheated oven (180 degrees) for approximately 10-15 minutes.