Sunday, 11 December 2011

BUTTERY, CRUMBLY, MELT-IN-YOUR-MOUTH


I do enjoy a good sausage roll once in a while.  Sure they lack the sophistication of French pastries but something about these rustic sausage rolls always manage to evoke the widest smiles. I’ve brought them to the office, picnics and housewarming parties and they are a big hit every time.

French butter and Atlantic sea salt play a big part in making the shortcrust pastry oooh so crumbly and addictive. And frankly, who can resist sausages from the Pan Pacific Hotel deli?


Fun's Shortcrust Pastry

200 grams all-purpose flour
1/4 teaspoon salt
1 teaspoon dried oregano
100 grams chilled salted butter, cut into 2-cm cubes
4 to 5 tablespoons iced water
Egg wash

How to make the perfect shortcrust pastry?  Read it up here and here.

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