Baking ideas for Delice de France pastry sheets

Coup de pates

Coup de pates

Standard Supplier 22nd April 2014

Baking ideas for Delice de France pastry sheets

Hand made Sausage Rolls

Ingredients

  • Ingredients
  • Product code:
  • 27869 Beurre d’Isigny AOP Pastry Sheet or
  • 29168 Butter Puff Pastry Sheet
  • For the filling
  • • 450g/1lb of Sausage meat
  • • Salt & White Pepper
  • • A handful of Chopped Parsley
  • • 1 egg lightly beaten
  • • Pickle or Chutney

Method

Preparation
1. Preheat your oven to 200C/400F
2. Place the Puff Pastry Sheet on a chopping board. Cut out a sheet of pastry to 60x20cm, then into six even rectangles.
3. Mix the sausage meat with the Parsley in a bowl and season with salt and pepper. Divide the sausage meat into six even portions. Roll each portion into a sausage shape.
4. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.
5. Place the sausage rolls on trays lined with silicone or baking paper. Bake for 30 minutes or until golden-brown and cooked through.
Alternative Solutions
• Use premium flavoured sausages, instead of sausage meat
• Cut into smaller sizes for buffets
• Top with various seeds, such as poppy or pumpkin seeds once egg washed
• Add inclusions to the sausage meat such as : Chopped Apple, Pistachio nuts, Chopped Onions
• Use Frankfurters instead of sausage meat, spread mustard onto the pastry and add the Frankfurter and bake.
• Top with grated cheese, for the last 10 minutes of bake.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.