Sam

Jan 18

MATTY'S APPLE SAUSAGE ROLLS

The Great British Baking Show has been a guilty pleasure for my mom and I this December. Out of the seasons we binged, I think Matty was one of our favorites to watch, even thought every season is so good!! Anyways, when Matty got the Paul Hollywood handshake and Matty shared the recipe on his IG, it felt right to make these Christmas morning.

I did my best to convert the recipe to the US metric system and also take advice from his video tutorial. I made the full dough recipe but decided to half the amount of sausage since I was only making it for 3 people. Also, i accidentally sliced my apples in the onion mixture instead of grated but it still worked great in my opinion lol.

INGREDIENTS

PASTRY

3 ½ cups All-Purpose Flour
1 ¼ cup Salted Butter, frozen and grated
Black Pepper, pinch
¾ cup Water, to bind 
1 Egg, for egg wash

CARAMELIZED ONION

5 Onions, small and white
2 Apples, grated
Large "knob" of Butter  
1 tbs. Olive Oil
1 tbs. Apple Cider Vinegar
2 tsp. Black Pepper 
Salt, pinch
1 ½ tbs. Light Brown Sugar

APPLE SAUSAGE:

35 oz. Spiced Sausage Meat
4 Garlic Cloves, crushed
1 tsp. Oregano
1 tsp. Rosemary
1 tsp. Chili Flakes
Black Pepper, pinch
1 Apple, grated
2 tbs. Sage, chopped
2 tbs. All-Purpose Flour

Topping Options:

Sesame seeds
Poppy seeds
Cracked black pepper
Sea salt flakes

INSTRUCTIONS

Make Pastry:

Grate half of the butter, place in bowl with flour and combine using knife to avoid touching with hands. Grate remaining butter and combine with flour.
Using knife, cut butter into flour to create find crumb texture.
Add nearly all of the water and combine using knife to create dough. If remaining water is required add in.
Place dough in cling film and leave in fridge for an hour.

Caramelized Onions:

Finley chop onions and place in pan with oil and butter along with salt and pepper.
While cooking, peel, core and grate apples and add into pan along with vinegar. (I sliced apples instead of grating but still worked great)
Once onions begin to soft and go translucent, add into sugar and cook until completely caramelized. Leave to cool fully.

Make Sausage Meat:

In bowl combine sausage meat, garlic herbs and spices and mix thoroughly.
Core, peel and grate apple and combine.
Add chopped sage and flour and combine. Divide mix into 2 and roll each into 19 inch logs on floured surface.

Assemble:

Divide chilled pastry into 2. Roll each on floured surface to 19x7 inch long strip.
Place sausage log in middle of pastry and evenly cover with onions.
Fold pastry over sausage mix and roll once to fully encase.
Cut away excess pastry leaving yourself some dough to spare. Tack this down to your surface and tightly roll your sausage roll mix. Roll dough a final time to remove the seam of the pastry.
Measure and cut to desired size. Score your the sausage rolls with knife, egg wash and leave in fridge for an hour. This helps avoid shrinkage.
Remove from fridge eggs wash again and sprinkle with sesame seeds, poppy seeds, black pepper and salt. Bake at 400 degrees F for 25-30 minutes.

Make Pastry

Grate half of the butter, place in bowl with flour and combine using knife to avoid touching with hands. Grate remaining butter and combine with flour.

Using knife, cut butter into flour to create find crumb texture.

Add nearly all of the water and combine using knife to create dough. If remaining water is required add in.

Place dough in cling film and leave in fridge for an hour.

Caramelized Onions

Finley chop onions and place in pan with oil and butter along with salt and pepper.

While cooking, peel, core and grate apples and add into pan along with vinegar. (I sliced apples instead of grating but still worked great)

Once onions begin to soft and go translucent, add into sugar and cook until completely caramelized. Leave to cool fully.

Make Sausage Meat

In bowl combine sausage meat, garlic herbs and spices and mix thoroughly.

Core, peel and grate apple and combine.

Add chopped sage and flour and combine.

Divide mix into 2 and roll each into 19 inch logs on floured surface. (Since I halved the recipe, I didn't have to half the meat mixture)

Assemble

Divide chilled pastry into 2. Roll each on floured surface to 19x7 inch long strip.

Place sausage log in middle of pastry and evenly cover with onions.

Fold pastry over sausage mix and roll once to fully encase.

Cut away excess pastry leaving yourself some dough to spare. Tack this down to your surface and tightly roll your sausage roll mix. Roll dough a final time to remove the seam of the pastry.