Sausage Rolls - St John Payne Catholic Comprehensive School

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Transcript Sausage Rolls - St John Payne Catholic Comprehensive School

Ingredients
Short crust pastry
200g plain flour
100g fat
2 tablespoons cold water
to bind or an egg yolk
Equipment
Mixing bowl
Tablespoon
Palette knife
Method
1) Rub the fat into the flour until the mixture looks like
fine crumbs using your finger tips.
2) Add the water and mix with a spoon.
3) Press the mixture together and put onto a lightly floured
work top.
4) Roll out using a rolling pin to the required size.
5) Cook for 15-20 minutes.
Rolling pin
Variations
Flour dredger
Oven temperature
180°C or Gas Mark 5
• Savoury pastry by
adding grated cheese or
herbs
Examples of use
Cooking time may be longer
depending on the filling
•
Sweet pastry by adding
sugar
•
•
Sweet rich pastry by
adding sugar and use egg
yolk instead of water
•
•
Pasties
Tarts
Flans e.g. quiches or fruit
Choux pastry
Ingredients
Method
75g plain flour
1) Turn oven on and grease a baking tray.
50g margarine
2) Put water and margarine in a saucepan. Heat slowly until fat
melts and the water boils.
2 eggs
125ml water
3) As soon as the water is boiling add the flour to the
saucepan and beat the mixture over the heat until the mixture
comes away from the sides of the pan (this is a panada).
Equipment
4) Allow the mixture to cool to blood heat.
Saucepan
5) Beat the eggs into the panada one at a time until well mixed.
Continue to beat until the mixture is smooth and elastic.
Wooden spoon
Piping bag
Oven temperature
6) Put the mixture into a piping bag and pipe onto the baking
tray – or spoon on in equal amounts.
7) Cook for 30-40 minutes until the pastry is golden brown and
crisp. Do not open the oven door for the first 20 minutes.
210°C or Gas Mark 7
Example products
Chocolate éclairs and profiteroles
Cheese puffs
Rough puff pastry
Ingredients
Method
225g strong plain flour,
sifted with a pinch of salt
1) Put flour and cubes of fat in a bowl. Add cold water
mixed with lemon juice to bind together. Mix with a palette
knife.
110g margarine cut into
approximately 16 pieces
110g lard cut into
approximately 16 pieces
135ml iced water, less 1
tablespoon
2 teaspoons lemon juice
Equipment
Mixing bowl
Measuring jug
Palette knife
2) Put lump onto floured work surface. Shape into a
rectangle.
3) Fold one third down, the other up to make 3 layers.
Squash/seal round edges to trap the air.
4) Make a quarter turn and repeat the process. This should
be repeated 3 more times.
5) Leave pastry to ‘relax’ in fridge for 30 minutes.
Oven temperature
Example products
200°C or Gas Mark 6
Vol au vent cases
Sausage rolls
Pie crusts