Full-English breakfast rolls!

An idea to create a more substantial twist on sausage rolls inspired this bake: a selection of the best English cooked breakfast staples are encased in crisp, buttery puff pastry.

The bacon, sausagemeat and black pudding need to be of the best quality, not just for the flavour but so that as they bake they do not leak water or any of the other extras that might have been added to them.

I quite like to add a little squirt of tomato ketchup along the top of the filling before encasing in the pastry: just enough to complement the rest of the filling. For me, a cooked breakfast without ketchup is an upsetting state of events!

These are perfect as a snack, light bite or even as part of an on-the-go breakfast and a whole batch can be made up and ready to be eaten within about 40 minutes.

Variations:

This works brilliantly with croissant dough, giving a similar approach as I used with my croissage rolls to give an Anglo-French breakfast bite or a thin bread dough.

I have also made a version using a bread dough into which I combined cooked and finely chopped bacon, rather than using bacon as part of the filling, the result being a well-flavoured, slightly smokey bread surrounding the filling.

Freezing:

These can freeze once shaped, ideally without the egg which become rubbery upon defrosting. However, the trick if you want the egg is to add all of the filling apart from the egg, loosely roll up in greaseproof but do not seal: defrost the whole roll and carefully unroll before adding the egg and then re-rolling, sealing, cutting and baking. The whole re-assembly only takes about 5 minutes.

Recipe:

The amount (and type) of each ingredient is down to personal taste but the following will give about 16 generously sized rolls:

  • approx. 350g all-butter puff pastry
  • 150g black pudding, crumbled
  • tomato ketchup, brown sauce or mustard
  • 8 rashers smoked bacon with the fat trimmed
  • 4 large eggs, boiled gently for about 6 minutes and left to cool in their shells and then shelled and roughly chopped
  • approx. 350g sausagemeat

(1) Roll out the pastry fairly thinly to a rectangle approximately 50cm by 30cm. Lay the bacon along the centre, overlapping a little. Sprinkle the black pudding down the length of the bacon, followed by the sausagemeat and the sauce of choice. Top with the egg.

(2) Bring up the pastry over the filling and pinch to seal. Carefully turn the roll over with the seal underneath and roll gently to slightly compact the filling so that it holds it shape as it bakes. Brush all over with beaten egg and slice, giving slices about 3cm wide.

(3) Bake in an oven preheated to 190C (fan) for about 15-20 minutes. Serve warm or chilled.

 

Advertisements
Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: