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Real Butter Pastry

Blog Entry: Thursday 12 Feb 2009

‘I want to give Friends of Butter a recipe which really celebrates its rich qualities and so I welcome you to the world of real butter pastry…This recipe is quick and easy, all you have to do in advance is stick a pack of butter in the freezer! Once made, this pastry can be used to make a variety of dishes and I’ll also tell you how to my personal favourite, amazing homemade sausage rolls.

For the Pastry:

225g plain flour
175g butter
pinch of salt
a little cold water

1. In a large bowl weigh the plain flour and add the salt.
2. Grate the frozen butter in ideally a food processor alternatively by hand (Note: don’t handle the butter too much as it must stay frozen).
3. Next mix the grated butter to the flour, add a little cold water to bind the mix together and mix with your hands.
4. Finally place in the fridge for half an hour for it to rest before rolling it out.

For the Sausage Rolls:

500g sausage meat
2 onions (finely diced)
1 bunch sage (chopped)
1 bunch parsley (chopped)
5 cloves garlic (finely crushed)
1 tsp English mustard
1 egg
Salt and pepper

Separately in a small bowl mix 1 egg with a fork for the glaze

1. Mix all the ingredients in a large bowl.
2. Roll out into a tube and place in the fridge.
3. On a floured bench roll out the pastry to 4mm thickness with a rolling pin, then place the sausage meat on top and fold over sealing the ends with the egg glaze.
4. Place in the freezer for half an hour then cut the roll to desired size.
5. Place in a greased baking tray and brush the tops with 1 egg whisked up.
6. Cook for 25 minutes in a pre-heated 200 degree oven until golden brown.

www.thebaysidebrasserie.co.uk

Replies [7]

1. I've used this exact recipe in the past and can honestly say's its fool-proof.

   Left by Sally Smithson On 05.02.09 at 15:42

2. Great recipe! However, the butter in the freezer trick to make wonderful flaky pastry is not new. I have been doing that for over 30 years!!!! Looking at the picture of Matthew, I expect his mum told him how to do that.

   Left by Christine Inman On 13.02.09 at 14:36

3. unless making a hotpastry crust for something like a pork pie, it is not worth the effort making any pastry without lurpak

   Left by marilyn On 13.02.09 at 17:11

4. I mix my butter pastry with a beaten egg,lovely

   Left by carol gregory On 14.02.09 at 18:57

5. This all butter pastry sounds great cant wait to try it

   Left by Joyce Staveley On 16.02.09 at 19:27

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