What have you baked today?

Patchwork_Quilt

Apple and blackberry jam crumble. Mmm

chanie

I made some sausage rolls for the first time using pre-made pastry (gotta start somewhere) and I rolled out the pastry so it was a bit thinner.

Anyway, when I took them out of the oven, they pastry had split on the top exposing the sausage. I still ate them and they tasted nice. I made some more a few days later and this time, I pricked the pastry with fork before baking and the same thing happened again.

I would like to make some for Xmas and if I'm going to serve them to people, I want them to be presentable.

What am I doing wrong? Am I rolling out the pastry too thin? Or should I be making bigger air holes?

Justamum

chanie wrote: »

I made some sausage rolls for the first time using pre-made pastry (gotta start somewhere) and I rolled out the pastry so it was a bit thinner.

Anyway, when I took them out of the oven, they pastry had split on the top exposing the sausage. I still ate them and they tasted nice. I made some more a few days later and this time, I pricked the pastry with fork before baking and the same thing happened again.

I would like to make some for Xmas and if I'm going to serve them to people, I want them to be presentable.

What am I doing wrong? Am I rolling out the pastry too thin? Or should I be making bigger air holes?

Are you using puff/flaky or shortcrust pastry? If you are using the former then there's nothing wrong with buying it, after all who has time to faff about making their own?

If you are using shortcrust that could be why it's cracked.

Diflower

chanie wrote: »

I made some sausage rolls for the first time using pre-made pastry (gotta start somewhere) and I rolled out the pastry so it was a bit thinner.

Anyway, when I took them out of the oven, they pastry had split on the top exposing the sausage. I still ate them and they tasted nice. I made some more a few days later and this time, I pricked the pastry with fork before baking and the same thing happened again.

I would like to make some for Xmas and if I'm going to serve them to people, I want them to be presentable.

What am I doing wrong? Am I rolling out the pastry too thin? Or should I be making bigger air holes?

Ok, I'm not sure how you're making them so here's how to do it:
Roll out the pastry to a rectangle(shortcrust or puff, doesn't matter). Put your line of sausagemeat down just off-centre. Damp one long edge with water then fold pastry over and press down to seal. Use a fork all along to help & make it look pretty.
Now brush the top with beaten egg (you can just use milk but it doesn't look as nice, so save the egg for when you have visitors!).
Next, take a pair of scissors and go all along the top, snipping every 1/2" or so, just a little cut.
Then cut the length into whatever size you want the sausage rolls to be, put them on the baking tray and cook:)
Hope that helps.

Melody_Lee

[QUOTE=Diflower

Now brush the top with beaten egg (you can just use milk but it doesn't look as nice, so save the egg for when you have visitors!).


Ha, I do that too!

In my oven at the mo..chocolate cake! I'll make chocolate cream cheese frosting to go inside and on top. Nice and fattening!

Sammy-Jo_2

I have used loads of recipes from this thread - Millies cookies, twinks, choc yogurt cake etc all have been great so I am relying on you now! I need an EASY but tasty ginger cake recipe. Thanks

Rainy-Days

A Victoria sponge sanwich cake!

PixieDust

fruity scones :|D

MaggieBaking

Today I baked

White chocolate and almond cupcakes http://www.bbcgoodfood.com/recipes/4434/romantic-rose-cupcakes

and a strawberry pavlova... http://www.bbcgoodfood.com/recipes/4258/pavlova

Yum!!

schrodie

I made a lovely 'Roasted Red Onion and Balsamic Vinegar' bread in my breadmaker and delicious it was too with a ham salad.