You will need
1 quantity Ruff Puff Pastry (below)
1 egg, lightly beaten with 1 tablespoon of milk
150g almond meal, for topping
50g flaked almonds, for topping
10g chermoula, for topping
RUFF PUFF PASTERY
1kg plain flour
300g unsalted butter
400g cold water
500g unsalted butter, extra, chilled and chopped
- Put the flour, salt and 300g butter into the bowl of an electric mixer fitted with the dough hook. Start to mix on low speed and slowly add the cold water.
- Mix until a dough forms, then add the extra chilled chopped butter.
- Knead with the dough hook for 1 minute.
- Remove from the bowl and form into a block about 5cm high. Cover with plastic wrap and refrigerate for 30 minutes to chill. Remove the dough from the fridge, unwrap and place on a clean work surface that is at least 1m long, with the long edge closest to you. Take a rolling pin and hit the dough evenly along its length until it is about 2cm thick all over: this will extend the rectangle to approximately 25x35cm.
- Roll out the dough using a rolling pin until the dough is 1cm thick all over, ensuring you retain the long rectangular shape by tapping in any wandering edges. It will be about 1m long now Note: when rolling the dough, always roll along the length of the dough.
- Fold over the right-hand third of the dough towards the left side so the edge lands at the two-thirds mark. Take the time now to even up any wandering edges so you always retain a neat rectangle, with all edges lined up. Fold the left-hand third of the dough back over the right and even up the edges again. Roll the dough out again to 1cm thick and fold into thirds as before: this completes a double turn. Put the dough in the refrigerator to chill for 1 hour.
- Repeat steps 5 and 6, rolling and folding twice for another double turn. Put the dough in the refrigerator to chill again for 1 hour. Repeat rolling and folding once more (a single turn) and put the dough in the refrigerator again for 1 hour. The dough is now ready to be used. At this point you can wrap the dough in plastic wrap and freeze for later use.
600g chicken mince
60g almond meal
75g parmesan cheese, grated
150g onions, finely chopped
10g chermoula spice
90g macadamia oil
60g mushrooms, diced
3g ginger, grated
- Put all of the filling ingredients into a bowl and mix together until combined, but don’t overmix.
- Remove the ruff puff pastry from the fridge. Roll out the pastry on a floured work surface, into a large rectangle 2–3 mm (1/8 inch) thick.
- Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set aside.
- Put the filling in a disposable piping bag and cut off the tip, 4 cm (1½ inches) in diameter. Pipe the filling lengthways onto the ruff puff pastry along the top edge.
- Brush the pastry with egg wash just beside the piped mixture. Roll the top of the pastry towards you over the piped mixture so the very top of the pastry sheet joins with the eggwashed area of the pastry. Press down to seal.
- Using a large knife, cut along the edge of the sausage roll. Repeat the process until all the pastry is used. Cut the logs into 12 cm (4½ inch) sausage rolls. Brush the sausage rolls with egg wash.
- Combine the almond meal, flaked almonds and chermoula for the topping and dip each sausage roll upside down into the topping mixture. Place the sausage rolls topping side up on the prepared baking tray. Bake for 30–40 minutes until golden brown.