Smh & lol. The idea is to have the fat spread _evenly,_ not in lumps! This allows for equal temperature, ergo even baking, throughout the sausage roll, which results in water in the fat causing the layers of flour to rise, due to the steaming process. This is why the flour and butter are ''rubbed' _before_ water is added, to ensure even consistency and that not too much water is added. Try incorporating the ingredients in the centuries old traditional manner and watch how much bigger and flakier your sausage rolls are. That being said, if you're happy with your own method, then that's your business. I'm just looking at it through a chef's eye.
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Looks really nice Daniel, its a shame I don't like sausages
Smh & lol.
The idea is to have the fat spread _evenly,_ not in lumps!
This allows for equal temperature, ergo even baking, throughout the sausage roll, which results in water in the fat causing the layers of flour to rise, due to the steaming process.
This is why the flour and butter are ''rubbed' _before_ water is added, to ensure even consistency and that not too much water is added.
Try incorporating the ingredients in the centuries old traditional manner and watch how much bigger and flakier your sausage rolls are.
That being said, if you're happy with your own method, then that's your business.
I'm just looking at it through a chef's eye.