Page 103 - Café 24-7 recipes
P. 103
Need to assume most Method:
stores don’t have a 1. Make egg wash by mixing eggs and cream
together well
UNOX: 2. Mix all other ingredients except pastry together
Ingredients: in large bowel until combined ( if you have a
planetary mixer; on speed 1).
3. Roll out pastry towards you – approximately 40
Qty Ingredients
6kg Bakels Puff Pastry cm.
4. Weigh out 900gm of the sausage roll mix and
spread across lengthways on pastry to form the
500g Grated Carrots
shape of a sausage roll.
600g Diced Onions 5. Using the plastic surrounding the pastry as a
support roll pastry over until it forms a full round
10kg Sausage Mince and meets the pastry over the top of the sausage
mix.
8 Eggs 6. At this point ensure your roll is uniform in size
across the entire roll.
200g Culinary Cream 7. Egg wash at the join and roll a ¼ turn so the
pastry over laps 1 ½ inches.
8. Cut across inner seam and relocate your roll to a
workspace beside you.
9. Continue rolling until you get up to 10 full roll
lengths ensuring they are lined up uniformly.
10. Using the rolling scorer, mark your sausage rolls
into four equal lengths.
11. Egg wash all rolls prior to cutting.
Serving Size: 45 12. Cut rolls along the lines you have scored
Shelf Life: 5 days starting at the furtherest away from you and
Freezable: Y/N keeping the tip of the blade on the bench,
rolling the knife up and down to get an even
Notes: Freezing option. Can we straight cut. Do not drag your blade through as
this will affect the quality of your end product.
freeze , rolled ready to cook. Or 13. Transfer to lined cooking trays. Two rows of five
103
= 10 sausage rolls per tray maximum.
freeze mix before rolled. 14. Cook in UNOX on “Sausage Roll” setting.
