Josh's Sausage Rolls
Josh created this dish for Great British Bake Off ™ Season 14, in the Party Week (Episode 8) Signature challenge. This is a Fix-It recipe - the festive flavour, rough puff format and cranberry stripe Prue and Paul praised are preserved unchanged, while three judge-flagged faults are corrected: the lamination is supported by assembling and chilling as a long log before slicing, the filling stays juicy through a panade and pre-sweated sprouts, and a hot opening bake fully cooks the rough puff Paul called under-baked. Pork sausage meat with turkey mince, Brussels sprouts, chestnuts, apricots and sage, layered with cranberry-orange jam in rough puff pastry. Baker’s Notes: What Josh Got Right It is worth being explicit about what is preserved unchanged from Josh’s original - because a Fix-It entry is a corrective edit, not a redesign. The festive filling concept Pork plus turkey, sprouts, chestnuts, apricots, sage, with cranberry running through: this is the dish. Prue called the idea “ter…
- Time: 120 min
Source: Relaxed Recipes
Ingredients
- STEP 1 — MAKE THE ROUGH PUFF PASTRY
- Sift the flour and salt into a large bowl. Take the cubed butter straight from t
- STEP 2 — SWEAT THE VEGETABLES
- Melt the butter in a frying pan over medium heat. Add the diced onion and a pinc
- STEP 3 — BUILD THE FILLING
- In a small bowl, soak the breadcrumbs in the cold milk for 5 minutes until they
- STEP 4 — ROLL OUT THE PASTRY
- Divide the chilled rough puff into two equal pieces. Working with one piece at a
- STEP 5 — PIPE AND SEAL AS A LONG LOG
- Mix the cranberry sauce with the orange zest in a small bowl. Halve the chilled
- STEP 6 — CHILL, THEN SLICE
- Transfer both logs onto a parchment-lined tray. Brush the tops with egg wash. Ch
- STEP 7 — EGG-WASH AND BAKE
- Preheat the oven to 220°C / 425°F , placing one of the heavy trays in the oven t
- STEP 8 — REST AND SERVE
- Cool on the trays for 5 minutes - the pastry crisps further as it sets, and the