Rough Puff Pastry

Ingredients

• Two Sausages
• Half pound of Flour
• Four ounces of Fat
• Half teaspoonful of Salt
• Teaspoonful of Lemon Juice
• One gill of Water

Method

1. 1

   Put the sausages into boiling water and boil for five minutes.

2. 2

   Take out, cool and skin.

3. 3

   Cut each sausage in half lengthways.

4. 4

   Cut fat into small pieces.

5. 5

   Mix into the flour, with the salt, lemon juice and water.

6. 6

   Form into a stiff paste.

7. 7

   Fold and roll the same as for flaky crust; giving the pastry five rolls, making a pause after the first two rolls.

8. 8

   Cut it into four squares.

9. 9

   Put half a sausage onto each square of pastry.

10. 10

    Wet the edges, fold over and mark.

11. 11

    Place on tin and bake in a quick oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 15. The excerpt below is the record exactly as published.

Rough Puff Pastry. Ingredients. For Sausage Rolls. Two Sausages. Half pound of Flour. Four ounces of Fat. Half teaspoonful of Salt. Teaspoonful of Lemon Juice. One gill of Water

Cook this with the app: pantry check, scaling, and the assistant.