Everything Bagel Rough Puff + Spinach and Sausage Rolls

My mum and I used to work in the same office (rather, she got me a job at her office fresh out of high school) and every Friday on our commute we would stop for bagels. I looked forward to it all week, no doubt because it also fell on a Friday, and that first drift of yeasty garlic & onion wafting from my Everything Bagel was enough to weaken my knees.

I read about Trader Joe‘s Everything but the Bagel spice on Real Simple recently and instantly felt my mouth start to water. It had been a while since I’d thought about that perfect savory blend of spices. I thought to myself longingly that I wished we had a Trader Joe’s in Ottawa so I, too, could be sprinkling the mixture all willy-nilly on veggies, toast, avocado, fish….. what wouldn’t benefit from a dusting of everything spice? And whyyyyy not just make it myself, you ask? You’re exactly right – why not? It’s easy to make, fun to adjust to your own taste, and makes a great addition to so many dishes. So off I went sprinkling and mixing and eating everything with everything spice.

Everything Bagel Rough Puff & Spinach/Sausage Rolls

Last week, as I was enduring another ever-present sausage roll craving and pondering my plan of attack for them, the jar of spice eyed me from the kitchen querying, once again, why not? The resulting rough puff pastry flecked with crunchy bits of garlic, onion, poppy & toasted sesame seeds is TO DIE FOR, as you can imagine. But the flavour they add to the final sausage roll is so much more! If you’re not into meat, a cheddar and spinach filling would be insanely good. Or a mushroom/cheddar/spinach filling. Or cream cheese! The possibilities are truly endless and there are few ingredients that wouldn’t be just a wee bit better from a warm embrace by a flaky, fragrant pastry. Just remember to ask yourself… why not?

Everything Bagel Rough Puff & Spinach/Sausage Rolls

Everything Bagel Rough Puff & Spinach/Sausage Rolls
makes 1 dozen sausage rolls

I use sausage from a local shop here so feel free to use whatever you like best. My favourite is something simple with fennel and some red pepper flake. As well, I cut my rolls a little too small here so I’ve adjusted the recipe for thicker bites.

1 cup unsalted butter, grated
2 1/4 cups unbleached all purpose flour
1 tsp salt
3 tbsp Everything Bagel spice, recipe follows
8-10 tbsp ice water

1 lb fresh pork sausage meat
1/2 cup frozen chopped spinach, thawed and squeezed until all the liquid is drained
1 egg
toasted sesame seeds, for garnish

Combine the 1/4 cup of frozen, grated butter and the flour. Rub together with your hands quickly until mixture is almost sandy with a few larger pieces of butter. Add in enough ice water, mixing with a wooden spoon, to bring it all together. Knead for a few minutes so it comes together into a firm dough, and let rest for 10 minutes in the fridge.

Roll dough out into a long rectangle. Place half the grated butter over 2/3 of the dough. Fold the 3rd of dough without any butter over the middle section, and the other end on top of that, like folding a business letter. Turn the dough 90 degrees and roll that piece out into another rectangle. You’ve just completed one “fold”.

Animated GIF  - Find & Share on GIPHY
Animated GIF  - Find & Share on GIPHY

Place the rest of the grated butter over 2/3 of the dough. Fold the 3rd of dough without any butter over the middle section, and the other end on top of that. You’ve now laminated the butter in 2 folds. Turn 90 degrees and roll out again. Repeat until you’ve made 5-6 folds. If you find the butter is getting too soft, freeze for 10 minutes after you complete a turn. Chill for at least 4 hours in the fridge. Will keep in the fridge for 1 month or freeze for up to 6 months.

When ready to make your sausage rolls, Preheat oven to 375.

Roll out the dough into a large rectangle approx 1/4″ thick. Slice in half and arrange 1/2 the sausage meat along one side of the pastry. top with half the spinach and roll up in the pastry. Pinch seam and place that side down. Give it a few good squeezes so the sausage is nice and snug in the pastry. Whisk the egg up in a small bowl and brush the rolls. Sprinkle with sesame seeds and cut into 1.5″- 2″ pieces. Place on a parchment lined cookie sheet and bake, turning sheet halfway through, for 25-30 minutes or until pastry has puffed up and is golden brown on the top. Serve with your favourite mustard.

*I used an Oktoberfest Sausage from a local shop, The Red Apron. Use something that isn’t too strongly spiced or flavoured. Failing that, mix together some ground pork, fennel seed, a tbsp of grated onion, salt/pepper, pinch of red pepper flake and call it a day.

Everything Bagel Rough Puff & Spinach/Sausage Rolls

Everything+ Bagel Spice
makes approx. 1 cup

I add flax and hemp seeds to my everything bagel spice mix because it’s an easy way to add more nutrition. Feel free to omit them if you’d like.

2 tablespoon poppy seeds
2 tablespoon toasted sesame seeds
2 tablespoon dried garlic
2 tablespoon dried onion
1 tablespoon hemp hearts, optional
1 tbsp flax seeds, optional
2 teaspoons coarse sea or kosher salt

Mix all ingredients together in a jar and keep sealed in a cool dark place for up to 2 months.