Pigs in savoury cake blankets

Ingredients

Kgs
Filling
Pork sausage rolls 1 per pig
Pastry
Satin Savoury Mix 0.700
Sapore Rigoletto | Bakery 0.007
Scone flour 0.300
Butter 0.125
Water 0.400
Whole egg 0.150
Glaze
Sunset Glaze | Bakery
total 2.682

Method

  • Using a planetary mixer and hook soften the butter. 
  • Add the remaining ingredients to the bowl. 
  • Mix for 2 mins on slow speed and 3 mins on medium speed. 
  • On a floured surface mould the dough into a ball, cover and rest. 
  • Pin the dough to 3mm and cut into 2cm strips. 
  • Roll the sausage in the dough strips and brush with Sunset Glaze
  • Sprinkle with cracked black pepper and mixed herbs. 
  • Bake at 180°C for 20 mins.

Time to get those pigs all tucked up in nice warm savoury blankets -Matthew Bratt, Patisserie and Chocolate ambassador