Making puff pastry for sausage rolls
This year, now that I have retired and have a bit more time I have decided to try and make butter puff pastry. I have found a recipe (unless you have a good one that I can try). having never made it before it is going to take me longer as I learn. I am going to need quite a lot as the family group coming round at Christmas can get through an amazing amount of sausage rolls.
The recipe I have starts with 12oz of flour so it will be small batches. Can I start making it a few days early an wrap the made blocks of pastry in cling film and store in the fridge or will it dry out. Can I make bigger batches simply by multiplying the ingredient quantities.
As I said I have never made puff pastry before and any advice you can give me I would be very grateful
We always make our sausage rolls with rough puff pastry.
We have a video here which shows this…
If you want to make classic puff and you’re doing it for the first time I would suggest making the smaller batches. Homemade pastry, well wrapped in the fridge, won’t dry out but it may go a bit grey. Freezing it will prevent it turning grey.