KETO FLAKY PUFF PASTRY SAUSAGE ROLLS 3 WAYS
Keto Flaky Puff Pastry Sausage Rolls 3 Ways. 0.6-1g net carbs each.
If you’re looking for a 5-minutes quick recipe, this is definitely not the one. Puff pastry wasn’t invented for the faint-hearted in mind, as I’m sure you’ve witnessed on The Great British Bake Off many times. It is the holy grail of the pastry world, and many chefs will indeed prefer not to bother with making it from scratch. However, you cannot buy ready-made low-carb puff pastry, so if you want it, you have to make it. It’s as simple as that. And I’ve created the real deal.
I kid you not. This isn’t ‘pretend’ puff pastry. It’s not a ‘look-alike’ made with bacon or zucchini. Neither does it attempt to imitate a golden crust by using crumbed pork rinds. And most definitely, there is NO FATHEAD DOUGH IN SIGHT. That would be sinful.
My amazing keto-friendly Keto Flaky Puff Pastry Sausage Rolls 3 Ways are made with AUTHENTIC puff pastry that literally melts in your mouth.
I’m sure you can tell that I’m super happy about sharing my recipe with you. To get this keto puff pastry just right I spent what felt like an eternity mixing, testing and tweaking different flour combinations. Days and days in the kitchen. From morning to past-midnight. Oven permanently on. Never-ending washing up. Leaving the house just to walk the dog and for essential grocery shopping. Total neglect of ketohusband. It was one of those missions that turned into an obsession I couldn’t let go. No wonder I’m over the moon with my Keto Flaky Puff Pastry Sausage Rolls 3 Ways!
Fathed or Keto Puff Pastry?
Try googling keto puff pastry… no joy! How about low carb puff pastry…Still zero results! Ok, what if you go for grain-free puff pastry… Nope! Nothing! Nada! Niente! Rien de rien! All you’ll get is fathead dough recipes. Whyyyyy???? Mozzarella and egg are NEVER going to be a good substitution for flour and butter.
Don’t get me wrong. I’m quite a fan of fathead. But only for certain uses, like a pizza base. When you try and add baking powder to make the ‘dough’ ‘rise’ it’s a laughable ‘fix’. Yes, the baking powder may inflate the dough a little, but it will still be heavy and stodgy in the end. Wake up call… fathead is mostly cheese!!!! Well, when it comes to the masterpiece that is puff pastry, it’s even more ludicrous to propose that a fathead based ‘dough’ might work. You need flour and butter. End of story.
Difference Between Flaky Pastry and Puff Pastry
Flaky. Rough. Puff. It’s all about the dough puffing up during the baking process, thanks to alternating layers of fat and dough which create air pockets. The difference between them is in the level of lamination that you achieve by folding and turning, and whether you use the traditional French method or a cheat way. Flaky pastry (rough puff pastry) is the cheat’s option. Even my childhood favourite cook – the inimitable Delia Smith, is a fan. Keto Flaky Puff Pastry Sausage Rolls were actually inspired by her original Quick Flaky Pastry recipe from decades ago. Ultimately, the devil is in the detail, as they say. The longer you spend laminating, the more you’ll get delicious, feather-light pastry.
The three golden rules for Keto Flaky Puff Pastry Sausage Rolls
- refrain from working the butter into the flour
- keep the butter bits chilled at all times
- bake at a high temperature
If you don’t follow these rules, as you bake my Keto Flaky Puff Pastry Sausage Rolls 3 Ways the fat will melt and you’ll end up with a puddle of grease. Don’t say I didn’t warn you!
How To Make my Keto Flaky Puff Pastry Sausage Rolls 3 Ways
When you scroll down to the recipe, you’ll see very lengthy instructions. Don’t be put off by them. Yes, you will need to make time for this one, but it’s not complicated. I have gone into a lot of detail here. There are 3 options for pastry, plus instructions for the actual sausage rolls filling.
I highly recommend that you read the recipe in its entirety before you begin. You should also prepare a work station, laying out mats, bowl, water vessel, and all the utensils you’ll need. And don’t forget your weighing scales – they’re essential. For puff pastry success you must work quickly, so having everything to hand will be both convenient and stress-free. It is also best if you use food-grade disposable gloves, as they help keep the butter cool.
When you cut the sausage rolls, make sure to use a very sharp knife, such as THIS ONE from Chef’s Foundry (UK link HERE).
Once you’ve tried my Keto Flaky Puff Pastry, the world will be your oyster. Think about all the delicious bakes you will be able to create besides sausage rolls. Croissants… palmiers… savoury parcels…the list is endless!
And if you want convenience, why not prepare batches of puff pastry to keep in the freezer, ready to use whenever you fancy. The baked sausage rolls can also be frozen for later.
Ready to bake Keto Flaky Puff Pastry Sausage Rolls 3 Ways?
- weigh the butter as one lump (cut generously to start with and shave off bit by bit if too much); wrap it in foil and freeze it for 30 minutes.
- meanwhile, weigh and mix dry ingredients for your chosen pastry option in a medium-large bowl.
- prepare a glass of ice cold water (best if you have 2-3 ice cubes that you can use, but if not, make sure you use refrigerated water).
- take the butter out of the freezer, unwrap it, dip it in the flour mix, then grate it using a large-hole cheese grater. N.B. so as not to warm up the butter as you hold it, this step is best done using food-grade disposable gloves (U.S. option HERE), and turning the butter in your hand often, then dipping it in flour again and again as you grate.
- tip all the grated butter into the flour and mix with a metal spatula or fork, until all butter crumbs are well coated.
- now add 2 TBSP of icy water and mix again using the same metal utensil.
- take a little of the mix in your hand and test to see if it’s pliable – it should be moist, not wet; if too dry, add more icy water, 1 TBSP at a time, mix and test again.
- finally, shape the dough into a ball, working it as little as possible – you don’t want a smooth dough at this stage, just a ball of rough pastry with visible lumps of butter.
- wrap it in cling film and place it in the freezer.
- after 15 minutes, unwrap the dough and place it over a wooden board or silicone pastry mat dusted with flour (I use THIS one), shape it into a rough rectangle and dust a little Fiberflour, sesame flour or coconut flour (depending on which version you’ve chosen) on both sides.
- use a dusted rolling pin to flatten it into a 20x30cm rectangle, tapping the sides to keep them as straight as possible, then fold it into thirds (like an envelope – see photos for guidance).
- dust a little more flour on the mat and both sides of dough and turn it 45° (quarter turn); repeat previous step.
- wrap the ‘envelope’ in cling film and place it in the freezer for 10 minutes.
- repeat steps 12 – 13 two more times (optional but will yield better lamination).
- meanwhile, prepare your sausage filling by mixing the meat with chopped herbs, minced garlic and seasoning.
- in a small bowl, beta the egg yolk lightly.
- divide the meat mix into 2 equal portions and roll each one into a 30cm long sausage; set aside over non-stick paper.
- pre-heat oven to 200°C fan (220°C static).
- once the dough is nicely chilled (but not frozen solid), roll it out into a 20x30cm rectangle once more and cut it in half, so you have two long strips of pastry.
- place the sausage meat over the middle of each strip of dough and brush some beaten egg yolk along one of the long edges.
- wrap the dough over the meat and roll, starting from the side without egg wash; make sure to form a nice seal that should be at the bottom of your roll.
- using a very sharp knife (THIS is my favourite knives set – UK option HERE), cut each roll in half and then each half into 3 segments, so as to have 12 sausage rolls in total.
- shape them a little, then place them on an oven rack lined with a silicone baking mat (I use THIS one – U.S. option HERE) or non-stick paper.
- make 3 scissor snips along the top of each one to allow steam to escape, then brush a little egg yolk over them.
- bake on the highest shelf (position 3 of European ovens) for 20-25 minutes until caramelised on top and cooked through.