[Food] Amex Sausage Rolls

The Large One · Oct 31, 2017

Hillian1 said:
There's a difference between hand made and hand finished too.

Never bothered them, or you before though.

I have absolutely no idea what that post means.

Do they prepare the fillings themselves? Yes.

Do they make the pastry by hand? No. They use a mixing vat.

Do the roll the pastry by hand tools? Yes.

Do they fill the pies by hand tools? Yes.

Do they place the lids by hand? Yes.

dazzer6666 · Oct 31, 2017

The Large One said:
I have absolutely no idea what that post means.

Do they prepare the fillings themselves? Yes.

Do they make the pastry by hand? No. They use a mixing vat.

Do the roll the pastry by hand tools? Yes.

Do they fill the pies by hand tools? Yes.

Do they place the lids by hand? Yes.

Do they reheat them ?

[emoji23][emoji23][emoji23][emoji23][emoji23]

SIMMO SAYS · Oct 31, 2017

dazzer6666 said:
Do they reheat them ?

[emoji23][emoji23][emoji23][emoji23][emoji23]

I'm confused, can we go over it all again :moo:

BN9 BHA · Oct 31, 2017

SIMMO SAYS said:
Do you think BG is being bullied

Move on Simmo there is a new boss :smile:

Wilko · Oct 31, 2017

WT actual F have I just read.

So, do they reheat the pies or what? :clap:

SIMMO SAYS · Oct 31, 2017

bn9 bha said:
Move on Simmo there is a new boss

Can you give me a clue

BN9 BHA · Oct 31, 2017

SIMMO SAYS said:
Can you give me a clue

And some people wonder why you wind him up.

BNthree · Oct 31, 2017

Steve in Japan said:
I have read this thread, and that's 10 minutes of my life I'll never get back.

Pretty sure you won't get any of the other 10 minutes of your life that have passed, that's how time works.

Hiney · Oct 31, 2017

Regardless of the informative and thought-provoking pastry symposium I've just waded through, it is an indisputable FACT that Piglets Pies have deteriorated in quality over the past couple of seasons.

This may or may not be due to problems at the Piglet end of the chain or the Sodexo end, but the process now invariably results in cardboard crusts and wildly fluctuating general quality. In the first couple of seasons at The Amex, they were magnificent. Now they aren't.

Birdie Boy · Oct 31, 2017

May I suggest that the filling is reheated and the pie/pastry is finished? [emoji849]

Sent from my SM-A320FL using Tapatalk

clapham_gull · Nov 1, 2017

I make sausage rolls.

1) Don't use all butter puff pastry - since they are fatty enough.

2) Buy good quality sausages with a high meat content of 90% at least.

3) Add to whatever is in the sausages to intensify the flavour. For example - I like the Waitrose ones with nutmeg and add more nutmeg.

4) Add to the meat what people like to eat with them and hedge all bets. I add a tablespoon each of brown sauce, ketchup and mustard, adding a few tablespoons of extra breadcrumbs to balance the liquid.

5) Egg wash and sprinkle the outside of the pastry with black pepper and sea salt.

6) Lastly ( and this my my friends is the best tip you will EVER get - taking a nod from the beef Wellington )

Egg and breadcrumb (must be fresh bread) the sausage meat before rolling in the pastry. It will absorb the excess fat and keep it INSIDE.

The pastry will be crisp beyond your wildest dreams and the inside will be moist.

I prepare them the night before and cook them in the morning - placing in a thermos bag straight out the oven without letting to cool. Once puff pastry has been allowed to steam it has that authentic behind the counter Greggs chewy thing going with quality ingredients.

They are gone within a few minutes at work.

Westdene Seagull · Nov 1, 2017

Oh good the NSC bullying squad out in force tonight then.

Westdene Seagull · Nov 1, 2017

Beach Hut said:
Add another two pages minimum some of the usual suspects weighing now

Indeed ..... and led by the usual leader who's as arrogant as they come. He's a radio DJ you know ? He rarely mentions it though.

The Large One · Nov 1, 2017

Westdene Seagull said:
Oh good the NSC bullying squad out in force tonight then.

Westdene Seagull said:
Indeed ..... and led by the usual leader who's as arrogant as they come.

Aw diddums.

Westdene Seagull said:
He's a radio DJ you know ? He rarely mentions it though.

'He' does rarely mention it. It's actually you who mentions it far more. No idea why - the obsessive mind, I'm guessing. But thanks anyway.

Chicken Run · Nov 1, 2017

clapham_gull said:
I make sausage rolls.

1) Don't use all butter puff pastry - since they are fatty enough.

2) Buy good quality sausages with a high meat content of 90% at least.

3) Add to whatever is in the sausages to intensify the flavour. For example - I like the Waitrose ones with nutmeg and add more nutmeg.

4) Add to the meat what people like to eat with them and hedge all bets. I add a tablespoon each of brown sauce, ketchup and mustard, adding a few tablespoons of extra breadcrumbs to balance the liquid.

5) Egg wash and sprinkle the outside of the pastry with black pepper and sea salt.

6) Lastly ( and this my my friends is the best tip you will EVER get - taking a nod from the beef Wellington )

Egg and breadcrumb (must be fresh bread) the sausage meat before rolling in the pastry. It will absorb the excess fat and keep it INSIDE.

The pastry will be crisp beyond your wildest dreams and the inside will be moist.

I prepare them the night before and cook them in the morning - placing in a thermos bag straight out the oven without letting to cool. Once puff pastry has been allowed to steam it has that authentic behind the counter Greggs chewy thing going with quality ingredients.

They are gone within a few minutes at work.

Hants Seagull makes the most incredible SR’s. Fact!

Cadiz Seagull · Nov 1, 2017

Have you ever had the feeling that you rather wished you'd never started a thread?

And I completely agree the quality of pies has gone down; they were great when the Amex first opened but now I'd say they were better than the typical pie you get at a football ground but that's not saying much.

But as for the sausage rolls..... well, let's not go there again.

BNthree · Nov 1, 2017

Has anyone spotted these sausage rolls in the east lower at all?

Gazwag · Nov 1, 2017

Hiney said:
Regardless of the informative and thought-provoking pastry symposium I've just waded through, it is an indisputable FACT that Piglets Pies have deteriorated in quality over the past couple of seasons.

This may or may not be due to problems at the Piglet end of the chain or the Sodexo end, but the process now invariably results in cardboard crusts and wildly fluctuating general quality. In the first couple of seasons at The Amex, they were magnificent. Now they aren't.

Its a fact that the bigger a company gets the less they need to worry about their customers

Westdene Seagull · Nov 1, 2017

The Large One said:
Aw diddums.

'He' does rarely mention it. It's actually you who mentions it far more. No idea why - the obsessive mind, I'm guessing. But thanks anyway.

Usual contracending rubbish from you then. As for obsessive - I point you to your obsession with following BG around the board and attempting to put him down with your so high and mighty and 'intelligent' posts. Must put Internet Troll on your CV.

Gazz15 · Nov 1, 2017

Sorry to interrupt the baking secrets, but I saw these sausage rolls in the North Stand Piglets on Sunday.

Did someone say they are £4.30 each?

If so that is ridiculous, they were about 5" long and looked appetising but come on............ £4.30!!

Got something to say or just want fewer pesky ads? Join us... 😊

[Food] Amex Sausage Rolls

Who's Next?

Well-known member

Well-known member

DOCKERS

LUZZING chairs about

Well-known member

DOCKERS

Plastic JCL

Super Moderator

Well-known member

Legacy Fan

aka Cap'n Carl Firecrotch

aka Cap'n Carl Firecrotch

Who's Next?

Member Since Jul 2003

Grey bearded old man

Plastic JCL

5 millionth post poster

aka Cap'n Carl Firecrotch

New member

Share this page