How to make a Greggs sausage roll at home: Baking experts share recipe for recreating the tasty treat in lockdown
- Culinary experts have recreated Greggs signature sausage roll for fans
- Greggs cafes are currently closed across the UK due to coronavirus lockdown
- Recipe uses peeled green apple and fennel to emulate the popular savoury bake
- Here’s how to help people impacted by Covid-19
Culinary experts have revealed how you can recreate a Greggs sausage roll at home if you’re missing the tasty bake in lockdown.
The team behind The Big Bakes, a British company that runs baking competitions, has shared a recipe that uses ingredients like green apple, fennel and pork sausages.
The recipe produces deliciously moreish bitesize sausage rolls but people looking for a more authentic experience could leave the roll in one long portion.
The team behind The Big Bakes has shared a recipe that uses ingredients like green apple, fennel and pork sausages to recreate Greggs sausage rolls. Pictured, the finished product
HOW TO MAKE A GREGGS SAUSAGE ROLL AT HOME
INGREDIENTS – MAKES EIGHT
PASTRY:
Strong flour – 200g
Salt – ½ tsp
Chilled butter – 200g cubed
Chilled water – 40g
FILLING:
Pork sausages – 450g
Green apple – 1 (peeled and grated)
Fennel – 2 tsp
Salt & Pepper to taste
1 beaten egg for brushing and finishing
METHOD: PASTRY
1. Preheat your oven to 190c. Mix the flour and salt together in a mixing bowl.
2. Add the butter and rub in using your fingertips. Stop when the butter is pea-sized. It will not be completely mixed in.
Add the cubed butter and rub in using your fingertips. Stop when the butter is pea-sized, then add enough chilled water to make a shaggy dough – you may not need all of it
3. Add enough chilled water to make a shaggy dough – you may not need all of it.
4. Turn the dough out onto your work surface and work the dough with your hands into a ball. Flatten slightly and wrap your disc of dough in cling film.
5. Chill in the fridge for 30 minutes.
6. Once chilled, remove the pastry dough from the fridge and dust your work surface with flour.
Turn the dough out onto your work surface and work the dough with your hands into a ball. Flatten slightly and wrap your disc of dough in cling film before chilling
Remove the pastry dough from the fridge and dust your work surface with flour before rolling the pastry out. Roll the pastry out to a 30 x 15cm rectangle, then take the short ends of the rectangle and fold towards the middle of the dough. Repeat again to form a book
7. Roll the pastry out to a 30 x 15cm rectangle, then take the short ends of the rectangle and fold towards the middle of the dough. Repeat again to form a book.
8. Repeat step 6 and rest the dough in the fridge for a further 30 minutes. While the dough is resting, make your filling.
METHOD: FILLING
1. Remove the sausages from their casings and place in a large mixing bowl.
2. Peel and grate the apple and add to the pork along with the fennel, salt and pepper.
Peel and grate the apple and add to the pork along with the fennel, salt and pepper
3. Mix to combine and shape into two logs both around 30cm long and wrap in cling film. Rest in the freezer.
4. Now split the dough into 2 portions, roll each portion into a rectangle 15 x 30cm.
5. Lay half your sausage mixture down each piece of dough length ways in a cylinder shape, leaving a 1-2cm edge.
Mix to combine and shape into 2 logs 30cm long and wrap in clingfilm. Rest in the freezer
6. Brush the long edge with beaten egg and tightly fold the pastry over the sausage mixture until the edges meet each other.
7. Turn the sausage logs over and cut into 8cm lengths, brush with egg and top with fennel seeds.
8. Rest in the freezer for 20 minutes.
9. Bake on a greased baking tray for 20 minutes. Enjoy!
Brush the long edge with beaten egg and tightly fold the pastry over the sausage mixture until the edges meet each other
Turn the sausage logs over and cut into 8cm lengths, brush with egg and top with fennel seeds before resting and baking
While Greggs cafes are currently closed across the country due to the coronavirus shutdown, the homemade substitute is a way to get a taste of the signature bake.
It comes after Greggs revealed the recipes for their cheese and bean pasty at home.
In a video shared to their Facebook page they took fans through a step-by-step process on how to put together the much loved melt.
Meanwhile Aldi shopper Hayley Bulgen, from Great Dunlow, Essex, posted the recipe on Facebook, sharing how she makes Greggs bacon and cheese wrap in lockdown for just 71p.
The Beauty and Holistic therapist said the recipe was ‘so easy’, revealing how she she grated mature cheddar cheese on to rolled puff pastry, before placing two pieces of bacon on top and wrapping the goey centre inside before baking.
Hayley Bulgen, from Great Dunlow, Hertfordshire, revealed she made Greggs Cheese and Bacon pastry, pictured, in three simple steps, in a recipe she described as ‘so easy’
HOW TO MAKE GREGG’S CHEESE AND BACON PASTRY FOR 71P
INGREDIENTS & COST
* Price per Bacon and Cheese Wrap
- Ready Rolled Puff Pastry – 85p/6 = 14p
- British Grated Mature Cheese – £1.49/6 = 25p
- Smoked Back Bacon – £1.59/10 = 16p (32p for 2)
- Mixed herbs, to taste
- Egg wash (beaten egg yolk)
METHOD, makes six
Greggs is among the many high street favourites to share their usually tightly-guarded secrets during the coronavirus pandemic.
McDonalds have shared how to make their Sausage and Egg McMuffin, while Pizza Express and Wagamamas are releasing weekly recipes.
Greggs cafes are currently closed across the country due to lockdown.
Last month the high street bakery chain told staff it planned a phased re-opening of stores, with 20 sites due to open in the Newcastle area from May 4 for takeaway and delivery as part of an initial trial.
However the chain later confirmed its trial would run ‘behind closed doors’ due to fears of customers flocking to its stores in large numbers.
How to make a Greggs pasty at home
Just like McDonalds, Greggs has shared how to make its famous sausage bean and cheese melt at home.
In a video shared to Greggs’ Facebook page the chain takes fans through a step-by-step process on how to put together the much loved melt.
To assemble, all you need is a can of baked beans with sausages, cheese, puff pastry and an egg.
Start by preheating your oven to 180C/Gas mark 4.
Then cut out two squares of puff pastry and egg wash the edges.
The, put the bean and sausage mix into a bowl and mash it with a fork before placing the mixture in the pre-rolled pastry.
Sprinkle the cheese on top and place the other piece of pastry on top, then push down your fork to the edges of the square to seal the parcel.
Do another egg wash across the entire pasty and bake for 20 minutes.
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