Pølsehorn (Danish sausage rolls)
WE MADE THIS!
We will never say no to a sausage roll. Or pigs in blankets. This is the best of both! If you’re not able to find some ‘Røde Pølser’, any higher quality hot dog will work great in these.
Ours could have baked in the oven a little longer – make sure your pastry is nice and browned before removing.
www.livinganordiclife.com
A fabulously easy to follow recipe for Danske Pølsehorn. This is a simple dough that you can use straight away – others call for yeast & time to rise.
TIME: 40 mins / DIFFICULTY: EASY / CAN MAKE DAY BEFORE
ingredients
- 340g plain flour
- 115g butter
- 1/2 tsp baking powder
- 1/2 tsp salt
- 300ml milk
- 10 hotdogs, cut in half
- 1 egg, beaten
- Sesame seeds
- Ketchup & mustard
METHOD
1.
Heat oven to 180°C & grease/line a baking tray.
Sift flour, baking powder and salt into a bowl, then use your fingers to rub the butter in until it looks like breadcrumbs. Add cold milk in small amounts until the dough can be shaped without tearing. Put the dough to one side to rest for 5 minutes.
2.
Knead the dough on a floured surface then roll out until it’s 3mm thick. Cut into 10cm x 15cm rectangles, and cut diagonally into triangles.
3.
Spread a little ketchup on the wide end of the triangle, place a 1/2 hotdog on top, and roll up like a croissant. Place onto the baking tray and repeat.
4.
Brush pastry with the beaten egg and sprinkle with sesame seeds. Bake for 14-18 minutes, or until golden brown. Cool slightly, then serve & enjoy with ketchup and mustard!
MORE LINKS
skandibaking.com
If you have the extra time available, this recipe makes a sweet yeasted dough that will need to rise before baking.
simplydanishliving.com
This is a “Hipster Pølsehorn”, an updated version of the humble sausage in pastry, with a chorizo, artichoke & semi-dried tomatoes filling.