Baking ideas for Delice de France pastry sheets

Coup de pates

Coup de pates

Standard Supplier 22nd April 2014
Coup de pates

Coup de pates

Standard Supplier

Baking ideas for Delice de France pastry sheets

Hand made Sausage Rolls


  • 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


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.

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