Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: JaneeZee on June 21, 2009, 12:19:25 pm
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Has anyone tried making these? I tried today & while they tasted OK I found the mixture very runny so it oozed out of the pastry. The recipe was confusing too when it talked about assembling them.....
"Cut just thawed puff pastry in half on a working bench.
Place 1/6th of the mixture onto the long edge of the pastry and roll, cut into four equal portions etc.........."
Appreciate any help. Maybe I just needed to let the mixture stand a bit - it has breadcrumbs & oats in it - so moisture may go into those over time????? Like I have admitted before, I was never a cook, the TM has been my saving grace, so I get a bit stumped when things go unexpectedly!!
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Hi JaneeZee,
While I haven't made these ones before I've been experimenting with making my own meat version ones, and the first one was a flop and I experienced similar to what you are describing, but yesterdays were perfect, so here's my suggestions:
Mixture Runny,
Either reduce the wet ingredients (ie egg??), increase the breadcrumbs, oats, maybe add some corn flour or perhaps place the mixture in the fridge for a couple of hours for the existing breadcrumbs and oats to have time to absorb the moisture (they often do this with rissole mixtures).
My first lot of meat ones were quiet runny and leaked heaps of "juice" out. So when I got them out of the oven the bottoms were soggy. This time I added corn flour and I didn't get that problem so the bottoms were nicely done.
Cutting the Puff Pastry,
-With the square laid out in front of you, cut it in half so you have 2 rectangles.
-Pipe the mixture down the centre of the length of rectangles starting from one short side down to the other short side III III (see note below)
-Then brush one of the long sides on each piece of pastry.
-Roll the pastry over to make a long 'sausage" and press the edges of the long sides together - so about 5mm of that side is flat.
-Press with a fork to seal.
-Then slice each long sausage roll into 3-4 short sausage rolls. ---- = - - - -
Note: I found this way easier than trying to "roll" the pastry around to form a cylinder and overlapping around the mixture.
Piping,
When piping I use one of those piping bags from the supermarket with the nozzel taken off. I hold it at about 45o above the pastry and move back towards me very slowly so that the mixture pipes out into itself and becomes a thicker 'tube' of mixture. I hope that makes sense ??? ???
I found that without doing this the line of mixture was too think and the sausage roll would be half full of air or a waste of pastry by the time it was rolled over.
I hope that helps. :)
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Hi Jane - what are the ingreds in the filling?
Sounds like they must be about the shape/size of a spring roll if you cut the pastry sheet into sixths.
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Hi JaneeZee,
I haven't made these for a while, but they're really lovely and worth persisting with. I use 3 sheets of pastry, each cut in half, then put 1/6 of the filling mixture on the slightly longer edge of each peice of pastry and roll. Then score them so they can be cut into 3 or 4 small peices. This makes them thinner than standard sized sausage rolls. I find once the mixture is cooked it doesn't ooze out, but do tend to cook these for slightly longer than the recipe states (an extra 5 - 10 minutes).
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Ingredients are:
1 onion
2tbsp mixed herbs
100g fresh walnuts
95g organic rolled oats
3 eggs
150g fetta cheese
1 tbsp Tamari
45g organic breadcrumbs
I made my own rough puff pastry using EDC recipe so wasn't sure how big the "sheets" should be. Even so, it was very "wet" filling so I struggled to get it into the pastry & as soon as I cut them into appropriate sizes they oozed everywhere!!
They tasted fine but I couldn't really present them anywhere other than home.
Do you think it would have been better to have let it sit for a while so oats & breadcrumbs could absorb moisture?
I didn't have time to do that & the breadcrumbs were still frozen when I blasted them for inclusion. Maybe it was the type of fetta I used although that seemed pretty solid............dunno - just bemused!!!
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I haven't tried making my own pastry yet, but can see that not having uniformly sized sheets would make it hard.
I really love these so will give it another go on the weekend and let you know how it goes.
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I haven't tried making my own pastry yet, but can see that not having uniformly sized sheets would make it hard.
I really love these so will give it another go on the weekend and let you know how it goes.
Thanks Maggie. The pastry made in the TM is wonderful. I was always able to make pastry but it is so quick & efficient in the TM that there is no excuse not to (& you know exactly what type of fat is in it!).
Look forward to your feedback on how the non sausage rolls go.
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haha i can't even do it in the TMX! my one attempt was a disaster :(
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Ingredients are:
1 onion
2tbsp mixed herbs
100g fresh walnuts
95g organic rolled oats
3 eggs
150g fetta cheese
1 tbsp Tamari
45g organic breadcrumbs
Looking at your list of ingredients, I think your idea of letting the filling rest is the answer.
Not sure what the method is, but I would blitz the onion til fairly fine and cook it for a few minutes (without oil/butter - maybe a splash of water) at 100 deg. Add the walnuts and few seconds at 6 to break up. Add the rest and mix on reverse, speed 3 or 4 for 15 to 20 seconds, then leave in the fridge for 10-15 minutes while rolling out the pastry.
The oats and breadcrumbs should really start to absorb the excess moisture and form a firm mass in that time.
Most sheets of pastry on sale are about 25 - 30 cm square, so they would be pretty small if cut into 1/6ths - remembering that circumference = 2 x Pi x radius - they would end up less than 1 cm diameter ?
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I think the recipe refers to the non "sausage mixture" being divided into 6 rather than the pastry sheets.
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ILB is correct.....
Using the sine equals opposite over hypotenuse approach to dividing the two components (!!) I had not enough pastry to divide the mix into 6ths - unless I had non sausage straws...........
However, others have succeeded so I await further input...........
Karen - just do it!! The pastry is so simple. Which one did you try? The shortcrust, almond & rough puff are all really simple. Although I am using "evil" gluten type flour so maybe that's where the difference lies. ;)
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i haven't attempted GF yet, only gluten puff LOL
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I think the recipe refers to the non "sausage mixture" being divided into 6 rather than the pastry sheets.
Yes, need to put my glasses on and my brain into gear - half a sheet to roll it in sounds just fine !! :-[ :-[ :-[ :-[ :-[ :-[
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Hi, I have made these a couple of times, as the kids really loved them.
I used store bought pastry, three sheets, cut in half, mixture shared between each piece of pastry. I guess if you are making your own pastry, you could roll it to about the shopbought square size.
The mixture looked impossible, but miraculousy held together when rolled in the pastry - I think though if the pastry was not so uniform, it would be difficult to contain the mixture.
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Hi JaneeZee,
I gave these a try yesterday using the rough puff pastry recipe as you suggested. It was absolutely beautiful, well worth the effort, with such a marked difference from the butter puff pastry you can purchase :) I wasn't certain how it would roll out, so divided the pastry in two and rolled two approx 30x30cm sheets (similar to store brought size) and used one store brough piece. Next time I'll try dividing the pastry into three and rolling it thinner.
I made the filling exactly as per the recipe, except that I used dried herbs instead of fresh. The mixture is more "runny" that meat would be, but rolled into each 1/2 piece of pastry with only a little oozing from the sides. I noticed the pastry recipe stated to cook it at 220 degrees for the first 20 minutes, so cooked the rolls at this temperature until golden (about 22 - 25 minutes). The end result was just right, the pastry was crisp, not soggy on the bottom as I've had in previous attempts and the mixture once cooked looked just like sausage meat.
I think so long as each peice of pastry is approx 30x30cm there should be enough to roll up the filling, even though it is a little "oozy" and fiddly to roll. When you try again JaneeZee, I'd love to hear how you go :) :)
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Just noticed this recipe also was in the latest newsletter that I have just received, and there is a very nice scumptious looking photo. They do look very nice, and I may also have to give them a whirl. We need an emoticon with big fat cheeks munching...
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It's not big fat cheeks munching, but you get the drift. ;D
(http://www.freesmileys.org/smileys/smiley-eatdrink029.gif) (http://www.freesmileys.org/smileys.php)
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love it!
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I make these all the time as my family adore them ;D The mixture is fine just a little messy to work with, so I find it is easiest to make them this way
cut pastry sheet in half (if you are using them)
Place one sixth of the mixture in a line along the length of the pastry but roughly in the middle of the pastry sheet, leaving a small space clear at each end.
Roll the pastry from one side over the mix and then the pastry from the other side over top again.
Roll over the log so seam is on the bottom and cut in half the middle and then cut each half in half again. ( ??? ??? confused lol) When you cut from the middle to the outside edges the mix squashes to the ends that you left clear and fills that space instead of oozing out everywhere.
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Would it be possible to roll logs of filling roughly and freeze them on silicon paper on a tray to make rolling inside the pastry sheets easier?
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Would it be possible to roll logs of filling roughly and freeze them on silicon paper on a tray to make rolling inside the pastry sheets easier?
Wish I'd have thought of that - I think that'd work beautifully.
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Brilliant idea. ;D
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lol too much fluffing around for me ;)
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hi there - can anyone pls help with the pastry for these sausage rolls
I am a bit confused about using the rough puff pastry for cyndi's sausage rolls. The EDC book implies that the rough puff pastry recipe only makes 1 sheet, but Cyndi's sausage roll recipe says you need 3 sheets of pastry.
Can someone just confirm that 1 batch of the rough puff pastry will be enough for the sausage rolls ie do I just divide it into three and roll it out to a store bought size (or do I need 3 quantities?)
I did try once a long time ago but I used the recipe for puff pastry from the Indian book (as I did not have any lard) and I struggled to get even 2 sheets out of it.
Also can I just use all butter in the rough puff pastry recipe rather than butter and lard?
thanks heaps
Ruth
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This may not be helpful but here goes anyway.
I think Cyndi's recipe is referring to bought pastry. With the pastry you make I'd just roll it out to the thickness you require, not worrying too much about how many sheets it makes. Sorry if I have confused you even more.
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I would say you are spot on cookie, as the recipes says:
Rough puff pastry or 3 sheets butter puff pastry
Sesame seeds (Optional)
and in Method: "Cut just thawed puff pastry in half on a working bench".
I will PM you the Cyndi recipe that I have ruth.
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ok thanks for your replies.
I may have wrongly assumed that Cyndi was refferring to the 'rough puff pastry' in the EDC book.
But she did not say how many quantities of that I needed and I was not sure that 1 quantity would equal 3 sheets. It sounded like some people had made it with the EDC pastry, so wanted to know how much pastry to make.
anyway I will just buy pastry this time, I need it for a party tonight.
thankyou
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Ruth I may be a bit late here, but I always get more than three sheets worth out of the sausage roll mix anyway. I don't make them quite so big so they are easier for my kids to eat ;) ;) I have made them using the rough puff but can't remember how it went. I think (and do say think here!!!) I used a double batch.
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thanks faffa. I suspected I may need a double batch of the pastry. I used bought pastry yesterday as I did not have time to experiment but will try the rough puff pastry one day and see how much I can get out of it. I am going to Cyndi's class soon so I may just ask her if there is an opportunity.
they were great. I added a little bit extra oats so it was not so runny
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I let my mix sit for a couple of minutes Ruth and it thickens up nicely. ;)
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CP63, you commented that your latest newsletter had this recipe on. Mine didn't. Is yours a consultants newsletter?
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i did a search on my emails, and it could have been the latest. do you want me to pm the recipe to you when i am back by my computer on tuesday?
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I made these today. Let the mixture sit for an hour in the fridge and added a tbsp of chia seeds to firm it up and they were easy to work with and great :)
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Thanks CP63, I don't remember receiving this one. My latest one had CADA and something on it.
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I wondered if this was a thx recipe, I make these all the time. They cook up yummy. I just spread the mix on the pastry and roll it up. The mix thickens and sets when cooked, best not to over cook as they then taste dry. These taste like normal sausage rolls haven't met anyone who doesn't enjoy.
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Has anybody made these and frozen them? And if so did you cook before freezing? Thanks!
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I've made them and frozen before cooking. Worked really well. Just took out of the freezer and put in the oven and added a few extra mins to cooking time or defrost slightly before cooking.