Spooky Mummy Sausage Rolls (Wheat Free)

 

Sometimes I like to take a little break from sweet things, and like to dabble in the world of savoury treats! Now, a lot of people will be looking at this photograph and think Oh God, this needs puff pastry, which is super fiddly, but fear not: this uses rough puff pastry, which is a much simpler version of the recipe. This way you get the best of both worlds: the delicious flakiness of puff pastry, but the simplicity of shortcrust pastry.

I used ketchup to make the eyes, but you could also use brown sauce, or mayonnaise. Or, you could even use something like sesame seeds.

These little guys will be starring in my upcoming video, Sweetie Pie Throws a Party!, airing next week....

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DIFFICULTY

Requires mixing, rolling out, and cutting shapes

TIME

About 3 hours

RECIPE RATING

Intermediate

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INGREDIMENTS

Makes 8 or 10 sausage rolls

8 ounces (225 grammes) white spelt flour, cold

Salt and pepper

3 ounces (85 grammes) butter, very cold, cut into cubes

3 ounces (85 grammes) white vegetable fat, cold, cut into cubes

4 fluid ounces (115 millilitres) cold water

8 ounces (225 grammes) sausage meat, for a vegetarian option use prepared sage and onion stuffing

Eggwash, which is egg beaten with a little water

Ketchup, to decorate

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FREE FROM

Nuts, wheat, refined sugar

CONTAINS

Spelt, dairy, eggs, meat

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METHOD

• In a mixing bowl, season the flour with a little salt and pepper. Add in the butter and fat, and break up with your fingers until you have a very coarse mixture with big chunks of butter and fat: they could be about the size of peas.
• Using a knife, add in the water a bit at a time and mix through gently. You might not need all the water, so only add about a tablespoon at a time. The mixture will be very rough and shaggy, with dry and wet parts and big chunks of fat. This is necessary.
• Turn out onto a floured work surface, and begin the turning and folding process: roll the mixture out to about half an inch (1 centimetre) thick, then fold up into third like a letter, then turn through 90 degress. Repeat this process once more, then wrap up and pop in the freezer for 10 minutes. This will be quite difficult at first because the mixture is a mess, but don't stop believing!
• Remove from the freezer, and do two more folds and turns. Wrap up again, and either pop back in the freezer for another 10 minutes if you want to do another two folds and turns; or, pop into the fridge for about 45 minutes if you want to use it to make the sausage rolls.
• Roll the pastry out to about a quarter inch (4 or 5 millimetres) thick and cut into 8 (or 10) squares. Visualise each square divided into thirds, and fill the middle third with an eighth (or tenth) of your desired filling, meat or stuffing mix.
• Follow the instructions below to braid the squares, but leave a little gap to show the faces. Place the squares on an ungreased baking sheet and chill for 20 minutes in the fridge.

• Preheat the oven to 200°C (400°F, Gas Mk.6), brush each roll with a little egg wash, sprinkle with coarse salt and black pepper if you like, and then bake the sausage rolls for 20 minutes.
• Once baked, allow to cool on the tray for about 5 minutes to make them easier to remove. Serve hot or cold, using ketchup to make glowing eyes.

STORAGE

Store in an airtight container in the fridge for up to 3 days only.