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Sausage Rolls made with Buckwheat pastry.

  • Look at that! A little dot that has got itself caught in my text. Ah well. In NZ  every little shopping centre has a bakery. They are everywhere. Whereas in the US people stop at a Taco Bell or drive-in Starbucks for lunch and in England they pop into a Nero’s or little cafe for coffee and a sandwich,  in NZ we run into The Bakery. Each bakery makes his or her own fresh bread, meat pies,  sally lunns, custard squares, filled rolls, apple turnovers, sausage rolls and more, lots of lovely stodgy get-fat NZ food.  Everything is sold in little brown paper bags.  Including  hot sausage rolls. Ah sausage rolls.

There are two birthdays in my family this week and no party is quite right without some seventies sausage rolls.

Though today I  made the sausage rolls with a new pastry.  

Buckwheat Pastry: In a food processor

  • 1 cup regular organic unbleached white flour
  • 1 cup organic buckwheat flour
  • 1tsp salt
  • add 8 oz  (2 sticks) freezer chilled butter cubes slowly (pulse each time)
  • enough chilled water to combine.
  • press together then store wrapped in the fridge.

Mix thoroughly together:

  • 1lb ground pork sausage meat
  • 1 small egg
  • 1/4 cup parmesan cheese
  • 1 tsp fresh or 1/2 tsp dried rosemary
  • pepper and salt to taste
  • 1/2 tsp orange zest
  • 1/2 a small finely chopped onion.

Roll pastry out carefully.  It is not going to work like normal pastry so you will press more than roll.  Cut into three wide lengths. Brush water around the edges.

Lay the sausage mixture out onto one side of the pastry sheets. Roll the pastry and the meat making a long log. Place each log carefully on the baking sheet with the seam down.  Brush with whipped egg and sprinkle with a little sea salt. Cut the log into small portions.  Separating slightly.

Cook at 375-400 for 30 minutes. 

Buckwheat pastry has a lovely light crumbly melt in your mouth texture. It is my new favourite pastry.  Buckwheat is a grass.  Not a wheat. It has no gluten.  I look forward to making a pastry with only buckwheat, that might be interesting!  I have a feeling it might taste good with apples.

This year we are going to be growing a field of buckwheat flowers for the bees. Buckwheat grows fast and goes to flower quickly so it will be good flower for the early summer bees. Buckwheat honey is very tasty. I shall  electric fence it after the flowers are finished and let the pigs eat the grass as roughage.  Maybe I will let it go to seed, harvest it, and make buckwheat flour, we will see. It sounds like a lot of work to me!  Otherwise once the pigs and sheep have eaten the little field down we will  sow a late summer feed crop like chicory, mustard greens or some kind of brassica in the same field for the stock to eat in the early winter.

It rained in the night. Rain is good.

Good morning!

celi

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72 responses to “Sausage Rolls made with Buckwheat pastry.”

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  1. Don’t cook DAISY!! (her photo appears right by the baking instructions!) ;*(
    You are too much! I can’t stop modifying your recipe for lemon marmalade chicken pie, was it – meat pies were totally new to me, though I have the genetics that ought to know better. They are marvelous! Our Portuguese neighbor here makes his own sausage from an old family recipe – his dad made them professionally – out of pig he hunts in the wild and smokes in a little smokehouse. I smile and say THANK YOU when he gifts us with them, but really we give most of it away (wish you were closer) because we would be big as houses if we kept it. It’s absolutely addictive.

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  3. I need to get some buckwheat flour!! I’ve seen some other recipes using it and now with your comment on its now your favorite, well I have to try it out!! These look really good and 70s party food never goes out of style!!

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  4. I love buckwheat flour in pancakes, and buckwheat honey! I also LOVE that you are growing buckwheat for the bees. I even do what I can on my own little plot of land to attract bees. AND, I looked into having a hive…struck out on that one! I knew it was a long shot, but I’ll enjoy yours! Debra

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  6. I’m so happy to learn about a new flour today.. I haven’t tried Buckwheat yet and so many people I know have gone gluten-free. I’ll be watching your blog to see your Buckwheat flour only recipes, very exciting! My son loves sausage rolls.. and since I am turning into one, I need to make these very soon!! I guess I will share, if I have to! xoxo Smidge

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  8. Love meat pies, pasties, sausage rolls . . . . The seasoning in this sounds particularly delectable, and the use of the buckwheat ought to add a nice nuttiness to the dough, which would certainly complement the meat filling well too. YUM.

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      • Hi Happy Flour,You must try Alice Medrich’s cookie recepis using Buckwheat Flour, eg. Nibbly Buckwheat Butter Cookies. They taste amazing, very nutty and not at all bitter. Quite similar taste to ground hazelnut. And the taste gets better after a day or two. Buckwheat flour is great in pancakes too. Just remember not to use it in fine textured cakes and you will love the taste.Rgds, Dorie

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  11. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb. Wheat, on the other hand, IS a grass, as are oats, barley, rye and corn.

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