Paul's PERFECT Sausage Rolls | Paul Hollywood's Pies & Puds

described by the Birmingham post is undoubtedly the finest Chef to hail from chelmsley wood my guest is yummy brummy Glenn Purnell did you write that yourself yeah my mom read that so how's things with England all right brilliant I'm really excited I haven't baked a pie for about 20 years I've eaten a few um so to come here to cook a pie for you yeah it's quite exciting the thing for me is you're like a proper Chef aren't you I'm just a baker yeah but you're a proper Baker you see yeah okay so actually between us between us both we should come up with some stuff that's pretty special anyway yeah so if I'm in trouble with the pastry then you could jump on I've got a special little crimping technique that my bad Chef showed me so I'm hoping there's something different than you haven't seen so I'm really looking forward to it what pie Are You Gonna Bake for us this is homage to Birmingham city which I just thought I'd wear the colors this is my take on a chicken balti pie all right mate kitchen's all yours buddy go ahead show up for the scarf let's do it take your paint with you oh cool oh cheers anyway yeah cheers I reckon everyone's got a secret pie in their closet and I'm looking forward to Glenn's baked balti pretty big pie for a half time bite though just strong okay all right I'm in there I use one almond and cracking eggs as well I'm going to pressure it I can feel it already so we bring our eggs and our flour up to like a small crumb and then we just pour our our fatten our watering and we just keep working out until it comes nice and shiny and come together white balty does this remind you of something you'd want at a football match or is this just a dish you really like the thought this would work inside a pie but for me the ball team because it was uh it was created in Birmingham which means it's basically a really nice sort of mild Curry was invented in Birmingham yeah are you kidding me yeah and it's basically it's a dish it's served in which means translated to bucket yeah yeah we're a little bit more civilized now you'd only eat our buckets but generally I ever heard the word balti just means Birmingham to me and it's sort of like home and it's it's I get that relation to it yeah Glenn slices up leeks for the base of his balti sauce and sweats them in a pan over a medium heat with some butter and garlic to enjoy curries I love using spices in my cooking so um you know I use things like ginger instead of white pepper I use one when I when I um cook lamb I always like season it with cumin yeah rather than again pepper yeah um so I use spices a fair bit so that curry flavor is always sort of is present so we've got our leeks our shallots our garlic all sweating down here plenty of Butters you want to make a roux so we're going to put our spices we've got curry powder it's like just a mild curry powder yeah we've got some cumin and then we've got some garam masala a roux is a classic sauce made from flour and butter and it's often used as a thickening base for other sauces like a bechamel or a felute is that a traditional way of making balties at the roux and then breaking it down no no this for me is I just thought to myself well I'm trying to make it so it's broken now it's pretty simple I mean a proper balti they cook it in the dish they serve in pre-cooking his chicken breasts means that Glenn doesn't need to bake the pie for a long time this means he can concentrate on getting the pastry just right and the pie won't have a Soggy Bottom we're going to use the juice out of the chicken to put into the sauce which we've made it yeah so we swept them down so we've colored it all up so it's beautifully colored lovely how spicy did you take your uh your Curry then I don't want it to blow your head off you know I mean I like to be able to taste it so this is quite mild this isn't um this isn't like a vindaloo or anything too hot because I think you know what I mean Glenn adds his pre-cooked diced chicken to his chill down balti mixture with some fragrant chopped coriander you got the sauce and then you've done the chickens keeps that chicken very white as well yeah so you know you're gonna have a piece of chicken it's not going to be shredded and broken down as well sometimes you get you know chicken pie just a thick sauce the chicken's completely broken down so that's quite quite a nice thing and I think we're ready for the biggest test of my career is to roll pastry in front of Paul Hollywood there's more division than inspectors hey they're easy mate yeah take these clothes either there [Laughter] that's my role so I'm using your rolling as well like your life science okay Point switch pressure on me now I can see I can see I'm being judged [Music] I don't bite well not often do you normally take this long to learn about uh yeah I just thought to myself what a golden opportunity to make pastry for a top top pastry chef top Baker through to the next round mate thank you right so uh chicken mix as you can see we've got a massive chunks lovely sort of yellow color flexor groom from the coriander make sure it's nice and full because I don't like half empty pie yeah I don't see the point adding a lid Glenn seals his pie ready for some professional crimping you do so I have to make sure I've got enough for the magic crimp a chef with Glenn's pedigree and broomy flamboyance is bound to have a killer crimp [Music] that's nice yeah I like that so it's just basically a twig PUK and then push it back into its obviously a past Chef should be able to do it it's very good I like it so it's inside there yeah twist twist round twist around twist and it's difficult the last one stuck in here around the outside you should work I'll do cut a hole in the top to let the steam escape and put the pie in the oven at 180 degrees for 15 minutes then give it an egg wash and pop it back in at 160 degrees for another 10 minutes [Music] I can't wait to get stuck into this at full time later I've raised my glass of that one well my guilty pleasure when I'm watching the footy is a sausage roll I don't mind a sausage roll ultimately as long as it's got for me that's plenty of meat in it that's right good lad don't you worry about me Glenn I make big sausage rolls packed full of flavor and I'm quite fussy about the pastry no surprises there but it all starts with the filling basically choose whatever sausage meat you like I've just got a sausage meat I like got a pork sausage I've got a little bit of thyme in there as well if you just pop that in there with that and just rip a bit of time off mix it up for yourself thank you so to move on I'm going to use I'm going to make a proper puff pastry into a bowl of 50 50 plain and strong flour I add two eggs salt and some water to bring it all together puff pastry has a reputation for being difficult but it's not at all you just need to know what you're doing so listen up pastry is all about the difference between cold and hot now if you can get your dough as cold as possible as quickly as possible then you'll end up with something that well when you put it in the oven it will just go and it'll just explode in an oven okay and does that make it crispier the crispiness comes from the temperature and the butter a good quality butter is key with a good puff pastry I mean I tend to use Normandy butter some french butter slightly higher melting temperature it means you can manipulate it more in the dough and therefore if you get a cheap butter you'll tend to find that in the dough itself it will just melt out the side as you're laminating it as you're beginning to fold it and that is a bad sign it's a normally one got more oil content in it is that why it makes the Keratin levels you've got to be careful of as well you know those bright brightly colored ones you want something a little bit toned down yeah and they're the ones generally that are better to use after a few minutes working the dough wrap it and chill it in the fridge preferably for two hours I've got one which I have chilled and I've also got some butter and I'm going to show you what I'm going to do with that in a minute now roll out your chill pastry in a thin rectangular shape big enough to accommodate the butter for the all-important Turning process you need to have rolled out your butter between two sheets of greaseproof paper so it's thin enough to fold inside the dough get your butter pop it on your dough take it all the way down to the corners and then with this bit here it's perfect with this bit here that's exposed a third of it you fold over and then this bit goes onto the top a bit like you do with a croissant though okay you need to pinch that down now and seal it in seal the butter in that's a lovely cold though the butter is beginning to soften already so as soon as it hits that butter that dough that nice cold out begins to solidify that's a good thing once the butter is sealed in the dough you can then roll it and fold it a second time to double the number of layers each fold is called a tan and the more turns your dough has the more flaky your pastry will be and this is what we call a single turn over the top flatten it down then the exposed bit over the top of that seal it in again that's had a single tan so it's had the butter put in and it's had a single turn it needs at least another four of those in between each one you chill it down and you chill it down to get that butter nice to being hard again as a Young Apprentice in the kitchen it will pay Chef will leave a little message you know turn the puff yeah and then you'd go well which way have I got to turn but you'd know because you used to make a little little Mark basically on how many times or what side to turn that's just had one turn so one knuckle in that'll go in the fridge you wrap that up tuck it under and then pop that in the fridge now because it's had 110 I know so next time you go if you forget you've always got the turn now I know this one is good to go the Turning process doesn't take long most of the day your pastry will be chilling in the fridge if you're in a professional kitchen you'll probably see that four turns you probably have four notches sitting in it I want to turn this one more time you can see how yellow it's gone from the other one the difference being because the layers have got so thin the butters begin to show through the dough because it's that thin that means it's nearly ready to use now I'm going to roll this out nice and gently start from the middle again come back down a lot of people as well a little bit scared of making puff pastry but if you've got the time yeah it's worth doing it is worth it so what I need to do is roll this out as quickly as possible before it gets too warm now let's look at this you see this there if you can see that area there it looks like marble in fact it looks like marble all over the place it's an indicator that the Butter's got to such a level when it's nice and chilled it splits with the butter and it's a good sign of a puff pastry indeed it's a good sign for any laminated dough including a croissant and a Danish Pastry a laminated dough is a baking term for the process of alternating layers of dough and butter so now I'm happy with that so what I've got is my pastry ready to rock and roll get stuck in next take your sausage mixture and spread it out all the way along your pastry sausage meat all the way along adding pickle or caramelized onions gives my sausage roll an extra flavored Dimension and a little Tang that works brilliantly with the Herbie sausage meat and buttery pastry and then roll it up there's a serious sausage roller that's a proper sausage roller I want some big jumbo so I'm going to trim off the end first make sure it's nice and straight Mark out where you want to cut and then slice into good sized portions once cut put the rolls on a baking tray lined with baking parchment and brush them thoroughly with a rich egg wash give it that rich yellow color then put them back in the fridge to chill for 30 minutes when it comes out the fridge you double egg wash you egg wash the whole thing again then with the back of the blade just run your knife from the top over to the other side and what that does is creates a lovely pattern on top of the sausage rolls and you do this on all of them then you bake it off at 200 degrees Celsius for about 15 to 20 minutes the beautiful and golden brown now the secret is with the egg wash don't let the color kid you you think it's going dark stick with it it'll flake up and it'll be absolutely beautiful it'll be a little bit tight inside because it's constricted but you'll end up with a gorgeous tasting puff pastry and let me show you this [Music] those there are proper sausage rolls you can see the way they've split the way they've been cut beautiful colors filled with the sausage meat of your own desire and there you have it sausage rolls make your sausage rolls any size you want but don't expect them to last very long they go down a street we're gonna have to wait a little bit longer to eat them mate Cheers Cheers foreign [Music]

Channel: Paul Hollywood

Views: 42,930

Keywords: Paul Hollywood, Baking, Bake off, Bake-off, channel 4, cakes, bread, baking bread, Paul Hollywood eats japan, Paul Hollywood's City Bakes, cooking, food

Id: UE7QLBTF37w

Length: 14min 30sec (870 seconds)

Published: Mon Jul 03 2023