This week in food, we had the task of making Festive Sausage rolls!   We were feeling in the mood, with Christmas music as we worked – it was so much fun!

We made our sausage rolls by incorporating seasonal ingredients such as herby stuffing and cranberry sauce. The first task was to make the rough puff pastry, this means we don’t rub the butter all the way through the flour, as we did in shortcrust pastry, otherwise there would be no layers in the pastry as the butter forms the crisp layers.  This is a medium complex skill in GCSE.

We then added lemon juice and water to our butter and flour mix, this created the dough and base for our sausage rolls. After that we rolled and folded the dough before placing our filling in.  This creates the crispy, light layers that make our home made rolls so much better than Greggs!

The majority of the class decided to go full on and add sausage or sausage meat, stuffing and cranberry sauce! To finish we added egg to the edge of the dough, rolled the dough, added score lines and then added an egg coating to make sure the pastry came out nice and crispy!  The flavours worked really well and the addition of the sweet, tart cranberry sauce made a big difference.

Overall, I really enjoyed learning what we can add to foods to make them festive and special  as well as  and learning how to make sausage rolls with our own buttery pastry.

Emma, Lower V