📝 About This Recipe
Elevate the humble bakery classic into a gourmet masterpiece using the delicate art of Viennoiserie. This recipe features a buttery, multi-layered laminated pastry that shatters upon impact, cradling a succulent, herb-flecked pork filling. It’s a sophisticated marriage of French pastry technique and British comfort, perfect for an upscale brunch or a decadent afternoon snack.
🥗 Ingredients
Laminated Pastry (Détrempe & Beurrage)
- 500 grams Strong bread flour (high protein for structure)
- 250 grams Unsalted butter (chilled, for the butter block)
- 50 grams Unsalted butter (melted and cooled for the dough)
- 250 ml Cold water
- 10 grams Fine sea salt
- 15 grams Granulated sugar (to aid browning)
The Gourmet Filling
- 500 grams Pork sausage meat (high-quality, at least 80% meat)
- 1 tablespoon Fresh sage (finely minced)
- 1 teaspoon Fresh thyme (leaves only)
- 2 tablespoons Red onion marmalade (for a hint of sweetness)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Smoked paprika
- 1 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1 large Egg (beaten with a splash of milk for egg wash)
- 1 tablespoon Nigella seeds or Sesame seeds (for topping)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
In a large bowl, mix the flour, salt, sugar, melted butter, and cold water until a rough dough forms. Knead lightly for 2-3 minutes until smooth, wrap in plastic, and chill for at least 1 hour.
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2
Prepare the butter block by placing the 250g of chilled butter between two sheets of parchment paper. Beat with a rolling pin into a 15cm (6-inch) square. Chill until firm but pliable.
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3
Roll the chilled dough into a 30cm square. Place the butter block diagonally in the center, fold the corners of the dough over the butter to meet in the middle, and seal the edges tightly.
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4
Roll the dough into a long rectangle (about 1cm thick). Perform a 'standard fold' by folding the bottom third up and the top third down, like a letter. Wrap and chill for 30 minutes. Repeat this process two more times for a total of 3 folds.
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5
While the pastry rests for the final time, prepare the filling. In a medium bowl, combine the sausage meat, sage, thyme, onion marmalade, garlic powder, paprika, and pepper. Mix thoroughly by hand.
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6
Preheat your oven to 200°C (400°F/Gas Mark 6) and line a large baking sheet with parchment paper.
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7
Roll out your finished pastry on a lightly floured surface into a large rectangle, roughly 5mm thick. Trim the edges with a sharp knife to reveal the laminations.
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8
Cut the pastry into two long strips. Divide the meat mixture in half and shape each into a long cylinder, placing them down the center of each pastry strip.
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9
Brush one edge of the pastry with egg wash. Roll the pastry over the meat, ensuring the seam is tucked underneath. Press lightly to seal.
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10
Cut each long log into 4 equal pieces (about 8-10cm long). Use a very sharp knife to avoid squashing the layers. Place them on the baking sheet.
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11
Brush the tops of the rolls generously with egg wash. Score the tops with three diagonal slashes and sprinkle with nigella seeds and flaky salt.
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12
Bake for 25-30 minutes until the pastry is deep golden brown and puffed, and the meat is cooked through (internal temp of 75°C/165°F).
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13
Transfer to a wire rack to cool for at least 10 minutes before serving. This allows the steam to escape and keeps the bottom crisp.
💡 Chef's Tips
Always keep your pastry cold; if the butter melts into the dough, you will lose the distinct flaky layers. Use a serrated knife or a very sharp chef's knife to cut the rolls to prevent the pastry from tearing. If the sausage meat is too sticky, dampen your hands with cold water before shaping the cylinders. Don't overwork the dough during the folding process, as this will develop too much gluten and make the pastry tough. For an extra-rich flavor, substitute half the pork with spicy chorizo meat.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a spicy tomato chutney. Pair with a crisp, cold hard cider or a light Pale Ale to cut through the buttery pastry. Accompany with a fresh arugula salad dressed in a lemon vinaigrette for a balanced lunch. These make excellent appetizers when cut into smaller 'bite-sized' pieces before baking. Enjoy as part of a high-tea spread alongside savory scones and finger sandwiches.