Einkorn Sausage Rolls Recipe
Ingredients
Makes 20 rolls
Instructions
- In a large bowl, combine the flour and salt.
- Drizzle the olive oil over the flour mixture. Add the butter, and cut the oil and butter in with a pastry blender until the mixture is sandy.
- Add the water and wine and mix in just to combine, then gently knead on a floured work surface or with your hands in the bowl until the dough just holds together when pressed into a ball.
- Form into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the unwrapped dough on a lightly floured piece of parchment paper. Dust the top of the dough and roll the dough into a 12 x 15- inch rectangle. Cut the rectangle in half lengthwise with a pizza or pastry wheel so you have two 6 x 15-inch pieces of dough.
- Place the sausage meat along one side of the dough, ¾ inch from the edge. Compress the sausage with your fingers so the strip of meat is compact.
- Beat the egg with a pinch of salt. Brush the dough along the small strip of dough.
- Fold the wider side of dough over the top of the filling to enclose it. Crimp the edge together to seal the dough.
- With a sharp knife, cut the roll into 2-inch rolls. Brush the rolls with the egg wash.
- Transfer to the baking dish and bake for 40 to 45 minutes until the dough is golden brown.
- Let the rolls cook for 5 minutes before serving.
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10 comments
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Yes! The sausage will cook up perfectly in the oven inside of the dough.
jovial foods on
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so the sausage goes into the pastry raw?
j on
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I made these and they turned out perfect! I added egg wash on top of them and turned out golden brown, soft, and flakey. Thanks!
Haley on
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We have not tested this recipe with Whole Grain Einkorn Flour, but if you would like to try, please let us know how it turns out! Generally, when substituting whole grain einkorn for all-purpose einkorn, be sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%. The added bran and fiber in whole grain flour differs in density and absorbs more liquid than the all-purpose flour.
jovial foods on
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Looks delicious! Can these be made with whole wheat? (But with a greater amount?)
Nicole on
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I had some trouble getting the dough rolled into an even rectangle, so they didn’t look great, but oh my goodness! They were scrumptious! Thank you so much for all the good recipes on your website. I own your cookbook and all the recipes I’ve tried so far from that have been very good. We especially love the New York style pizza, ginger cookies, sweet potato rolls, thin grissini……….. The upside-down blueberry cake recipe on your site is also divine. I’ve made it several times. Soooo goooood!!!
Rosemary on