Originally Posted by ladyofthelake

Off the top of your head my arse!!

http://www.taunton.com/finecooking/p...0012_rec01.asp

Originally Posted by clydegirl

That's just what I thought

Originally Posted by BlightyBoy

I've only ever made 'rough puff pastry' which is pretty good. Let's see now - just off the top of my head:


12 oz. (2-1/2 cups) cold flour


3/4 tsp. salt


12 oz. (24 Tbs.) cold unsalted butter, cut into pieces


6 oz. (3/4 cup) very cold water


Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.


Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.


For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.

Or buy a packet of ready made...

Originally Posted by Sophia_S

That's exactly how I make the rough puff pastry(with a tblesp. of lemon juice) which I use when I make sausage rolls!,it's quicker than driving 30 mins. to the nearest decent supermarket,waiting in the checkout queue,then driving 30 mins back home to make the sausage rolls!...yes it would help to have some frozen on hand but I don't make them, or use pastry, often enough,so making my own pastry is nice on the odd occasion I do make it....and it tastes excellent!....Sophia
p.s. I find that the Walmart brand of 'bulk' sausage,the mild one, is the closest to the sausage meat I used to buy in the UK to make the sausage rolls....and I keep some white Crisco sticks in the fridge and use half that and half stick butter to make the pastry.

Originally Posted by NC Penguin

You know that the shop bought puff pastry can be frozen? Just buy some in your regular shopping trip and stick it in the freezer compartment till you make the sausage rolls...



NC Penguin

Originally Posted by geordiegirl2

I made sausage rolls for some people we had round on friday after reading this thread, they we're fab, everyone was raving about them, used the pepperidge farm pastry it was good.

Originally Posted by geordiegirl2

I made sausage rolls for some people we had round on friday after reading this thread, they we're fab, everyone was raving about them, used the pepperidge farm pastry it was good.

Originally Posted by BigDavyG

What sausage meat did you use ??

Originally Posted by Partystar

That's great! Oh & I was just wondering if you had written my address down incorrectly, because my batch still hasn't arrived yet? You did send them, right?

Originally Posted by geordiegirl2

obviously the postman must have sampled them and decided they were too good to pass on!!!!!

Originally Posted by Partystar

That fat b@stard! Just wait 'til I see him later, he's gonna get it, I'm gonna go 'postal' on his fat arse!!!