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| Puff pastry is used for a very wide range of patisserie and bakery products, certainly too many to cover. Sausage rolls use rough or scotch puff pastry, as this is quicker to produce and does not have the quality of lift essential for products such as vol-au-vents and bouchées. |
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| To produce sausage rolls in quantity the puff is first pinned into lengths approx. 1 metre in length and 10cm wide, egg wash a 3cm strip to one side of the length of pastry and pipe down the centre the appropriate filling of sausage meat or vegetarian filling. |
| Roll from the side that is not egg washed and form into a tube length, all lengths of puff are first piped and then rolled, flatten slightly with a pin and egg wash the tops of the sausage strips. |
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| These are then marked and cut into the required length. If not egg washed these can be frozen and stored provided the meat or vegetable filling was not frozen, if so then the sausage or vegetable rolls should be baked and used. |
