Italian Sausage Rolls in Parmesan Pastry. NEW VIDEO RECIPE!! (2024)

FAQs

How do you keep the pastry bottom of a sausage roll from getting soggy? ›

To prevent soggy sausage rolls, make sure your oven is preheated before cooking. Ensure to space out the sausage rolls on the baking tray when cooking to ensure there is enough room for the air to circulate and allow them to crisp up. Once cooked, transfer from the baking tray to a wire tray to cool.

If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting. Also you should wrap the pastry tightly over t sausage filling and moisten the edge of the pastry when you roll them up so the pastry sticks together on the join.

Use Cold Baking Trays

The trays need to be cold when you place the uncooked pastry rolls on them so that they cook evenly in the oven and get a crispy base. Using hot trays will begin to soften and 'melt' the pastry before they're added to the oven - which will lead to soggy pastry.

A cooked sausage roll will last in your fridge for up to three days. Be sure to pop it in the fridge once it's cooled down though, as a sausage roll shouldn't be left at room temperature for more than two hours. If you freeze your sausage roll, it will last for up to three months.

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

The meat mixture will be quite wet and sticky I found, if you don't like it too wet just add some more breadcrumbs, or else like I did, line your bench with cling film and roll it out on that.

Your Sausage Rolls may split open while baking because the meat filling will shrink and release fat. Try your best to wrap the pastry as tightly as possible over the filling, press your fork to seal the edges, and brush a good amount of egg wash.

You can keep things like sausage rolls, quesadillas and mini pies both warm and crispy by lining the bottom of your Thermos with a few folded pieces of kitchen towel and piling the hot food on top. No more soggy sarnies. Keep cold things cold as well as hot things hot.

Why add cream to sausage rolls? I asked our foodie experts about Curtis' bakery trick and they confirmed that cream softens the breadcrumbs and stops the meat mixture from drying out, as the breadcrumbs won't suck up moisture from the meat and other ingredients.

Move the pan to a higher shelf in the oven. Or you can buy an insulated baking sheet (such as Air-Bake) that will give a little protection from the heat of the bottom burner in the oven. You can also put another baking sheet under your pan.

How long to bake sausage rolls in the oven? ›

Preheat the oven to 200°C (180°C fan/gas mark 6) and place the raw sausage roll on greaseproof paper on a baking tray. Whisk an egg to create a wash, then brush it over the sausage roll until all the pastry is covered. Put the sausage roll in the hot oven and cook for 35-40 minutes, until golden and cooked through.

Use a meat thermometer to make sure your sausage is between 160 and 165 °F (71 and 74 °C). If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices.

Freezing - you can freeze your uncooked sausage rolls and simply bake from frozen allowing an extra 10 minutes cooking time. Open freeze (on a tray without any cover) and then once frozen pack into a bag or box. Or freeze cooked ones, defrost and serve cold or refresh in a hot oven for 5 minutes.

Yes. I do this all the time because it seems a waste to cook just one sausage roll. I also often reheat the cooked sausage roll. What you're doing is no different from cooking any food, storing it appropriately then eating it later.

Ensure fresh pastries have cooled to room temperature before wrapping them up to prevent residual heat from creating condensation that will turn them soggy. Choose to freeze your pastries instead of merely refrigerating them to keep them for longer.

If Your Dough Is Too Wet, Rosemary Says...

“Other times it's too much water. It [also] depends on how much butter is in the pastry. It can be solved by putting it into the fridge for a few hours!”