Category: Canadian

Ingredients

• Dough
• 2 sticks - 8 oz approx. 226 gms cold Butter
• 8 oz, 226 gms approx. all purpose
• 1 tsp Salt
• 1 tsp Baking powder
• 1 tsp chopped Rosemary
• 120 ml ice cold
• Filling
• 3 rashers Turkey bacon cooked and finely diced(1/4) cup
• ¼ cup crushed Pine nuts
• ¼ onion
• 6 cloves of garlic
• 1 lb of ground lean Turkey
• 1 Egg
• ¼ cup shredded Cheese,
• 1 tsp Worcestershire sauce
• 1 tsp smoked Paprika
• 1 tsp salt
• Fresh black Pepper
• 2 tbsps of chopped dried Cranberries
• 2 tbsps of finely chopped Rosemary

Instructions

1. Grate cold butter and after you grate it keep it in the fridge till you need it
2. Sift the flour and add the cold butter to this
3. Add 1 tsp each of salt & baking powder
4. Work the butter in till it resembles a very crumbly dough - to get a flaky crust, it’s important to reduce the gluten and coating the flour with the gluten will ensure that there is no excess gluten formed when you add the water.
5. Add 1 tsp of chopped rosemary to the dough followed by 120 ml of ice cold water and knead to form a dough
6. Cover and store in the fridge for 30 mins.
7. Saute 3 rashers of bacon, cool and chop this into smaller pieces
8. Crush or finely chop the pine nuts
9. In the food processor, process the onion and garlic
10. Add the ground lean Turkey
11. Add the egg, cheese, Worcestire sauce, smoked Paprika and salt
12. Close the lid of your food processor and process the filling
13. Scrape everything off the blades and transfer to a bowl.
14. Add some fresh black pepper, chopped dried cranberries, finely chopped rosemary and the chopped turkey bacon
15. Mix well. Add the crushed pine nuts and mix again
16. Chill the filling
17. Remove your dough and divide in half
18. Give the cold dough a quick knead and then flour your surface and roll out the dough
19. Roll till it’s a few mm thick and use a ruler to cut the dough into a rectangle
20. Use a disposable icing bag and fit it with a large icing tip about 1 cm in diameter
21. Fill the bag with the mixture and just pipe out the filling in a straight line
22. Roll the over over and use water or egg wash to seal
23. Cut the sausage rolls into 1 inch pieces or smaller discs if preferred
24. Using a damp cloth, clean the knife in between
25. Transfer to a freezer bag and freeze for later
26. Or brush with egg wash and bake for 15 – 20 mins and a bit longer if they’re frozen till they are nice and golden brown.