Moroccan Lamb Sausage Rolls
Recipe Steps
EOI Flex Pie Puff Pastry - 1/2 paste
Group 1
-
g/ml:
2000
1100
20 -
Ingredients:
Bakers Flour
Water
Salt -
Method:
Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear (approx. 3/4 minute).
Group 2
-
g/ml:
850 -
Ingredients:
EOI Flex -
Method:
Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
- 3970
- Total Weight
- This quantity is suitable for a 20 litre bowl.
Makeup Procedure
Half paste requires four half turns (2 half-turns – rest – 2 half turns).
Three quarter requires five half turns (3 half turns – rest – 2 half turns)
Allow 15 minutes rest before rolling and cutting.
Sausage roll filling
Group 1
-
g/ml:
5000
1000
1400
250
500
500
1400
150
150
50 -
Ingredients:
Lamb mince
Breadcrumbs
Yoghurt
Moroccan seasoning
Whole egg
Diced onion
Orange juice
Cumin powder
Salt
Mint dried
-
Method:
Place all ingredients in a bowl with a paddle and mix until combined.
- 10400
- Total Weight
Additional Information:
Points of Importance
Pipe into the puff pastry as per normal sausage rolls. Wash the tops with egg wash (half milk, half egg and a pinch of salt).
Baking
220°C for 15 minutes
Freezing
Suitable for freezing in a baked condition.
Recipe Uses:
Flex Ready Bits Medium 15kg
Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
