Get ready… steady… now ROLL!

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For our wonderful wholesale partners, we are well aware of the challenges you all face in creating new menu items which is why we want to continue providing you with easy menu solutions that are bound to keep your customers bellies feeling all warm and cozy this winter.

Being a bakery that specialises in sourdough bread, it’s fair to say our buttery puff pastry is often overlooked. But overlook no more because this pastry is a fantastic way to create freshly baked savoury delights.

The pastry comes frozen and already pinned (rolled out) for your convenience. For the cafe owner, this might mean a classic sausage roll using quality meat paired with a beautiful relish, perfect to warm up as a quick grab and go item. For the restaurateur, you might totally transform it into a brilliant dessert option. Perhaps an individual portion tarte tatin, caramelizing some winter fruit and serving with a dollop of creme fraiche.

The point here is the world is your oyster, your options are endless!

Today we have two takes on the classic sausage roll for you. Pork & Tarragon, and a Roasted Pumpkin, Spinach & Feta.

FILLING #1: PORK & TARRAGON SAUSAGE ROLLS

1 KG Free Range Pork Shoulder, coarsely minced

4 slices Brasserie Bread Sourdough, stale and crust removed

2 Free Range Eggs

100 mL Milk

1 TBSP Dijon Mustard

1/2 bunch Fresh Tarragon, roughly chopped

Sea Salt & freshly ground Black Pepper, to taste

FILLING #2: ROASTED PUMPKIN, SPINACH & FETA ROLLS

1/2 KG Fresh Ricotta, we use Vannella Cheese Buffalo Ricotta

250g English Spinach, blanched, drained well and roughly chopped

250g Butternut Pumpkin, roasted and roughly chopped

250g Feta, we use Vannella Cheese Buffalo Feta

1/2 bunch each of Fresh Dill and Mint, roughly chopped

2 slices Brasserie Bread Sourdough, stale and crust removed

50 mL Milk

1 Free Range Egg

Sea Salt & freshly ground Black Pepper, to taste

TO FINISH:

Egg wash, to brush on top for that golden shiny complexion

Seeds, we use a mixture of sesame, nigella, poppy, and fennel

METHOD:

Make a panade by combining the bread, milk and eggs until all mushed together. Let this sit for 10 mins to allow the bread to soak in some of the moisture.

Now mix the panade in with the remaining ingredients. (Your filling mixtures can sit in the fridge, covered, overnight.)

Take the puff pastry dough out of the freezer 10-15 minutes before preparing your rolls. It is best to work with this dough will it is still very cold and only just pliable. As the dough warms over time (and from the touch of your chefs hands) it will become increasingly soft and more onerous to work with, so get the timing right and it will be a breeze. If the dough becomes too soft and warm you can always chill for 5 minutes again!

Decide on the portion size of your pastries then cut the puff dough in long strips to the width you desire. Apply the filling mixtures along the centre of this strip. Brush the edge with egg wash then fold your dough over so the two side meet and press the seam down with a fork.

Now cut the lengths of filled rolls into the portion size you desire. Here is where you have two options, you can bake right away or freeze. Freezing allows you to prep your pastries in larger quantities and have them ready to bake whenever needed.

When you are ready to bake, preheat your oven to 190°C fan forced and place your rolls on a lined baking tray with some room in between as these babies will PUFF! Brush with egg wash all over and sprinkle generously with seeds. Bake for 25-30 minutes until a beautiful deep golden brown.

We can’t wait to see the different ways you use our buttery Puff Pastry! Remember to tag us on social media @brasseriebread so we can see what you’ve been up to and share your creations with our followers.

Until next time. Here’s a little hint…it’s Christmas In July.