Raging Hot Oven

Why 425°F Raging Hot Oven Matters for Puff Pastry  

The recipe emphasizes the oven "must be raging hot" at 425°F when sausage rolls go in - this high temperature is critical for puff pastry success. Puff pastry achieves its signature flaky rise through rapid steam generation between butter layers. 

When pastry hits intense heat immediately, the butter melts and water in the dough converts to steam instantly, forcing the layers apart and creating dramatic lift. If the oven is too cool, butter melts slowly and seeps into dough layers rather than creating steam pockets, resulting in greasy, flat pastry instead of crisp, golden layers. High heat also sets the pastry structure quickly, trapping steam inside before it can escape. For sausage rolls specifically, hot oven ensures the bottom crisps before filling juices can make it soggy. 

Always preheat fully (at least 15-20 minutes), and avoid opening the oven door during the first 15 minutes of baking, which releases crucial heat and steam.