2 hours ago, Kerry Beal said:Can you give us an ingredient list from the packages?
Ingredients List A: http://www.simplotfoodservice.com.au/Products.asp?ID=289
Ingredients List B: (Frank McEnroe bio.) http://adb.anu.edu.au/biography/mcencroe-francis-gerald-frank-10946
2 hours ago, Kerry Beal said:...is there a clear seam on one side and is the folded over end clearly a part of the wrapper?
Yes there is a seam. Its not double/multi-battered, It is rolled, basically, (think I saw once many years ago a youtube vid of an industrial process where they rolled, cut baked and fried some snack, but can't find it any more) and then the ends are "painted" in. I presume that it is an egg-wash and semolina paste that is used to seal the ends, due to the fact that on frying they usually darken more quickly than the rest of the roll.
I've postulated many methods for making these, but the most obvious method involved rolling the dough out with a 15cm pasta roller/machine. Why? thickness is easy to control, its fast, and the 15cm wide strips of dough roll up to around a 2" dia. roll which is cut to 20 cm lengths, funnily enough is about two handfulls, side by side.
Its noted that McEnroe used a sausage stuffer to form the filling. Two handfulls of filling would be the limit that any one person could hold at any one time; drop that on pastry cut to about the same length and you have a very human sized portion of dough and filling, for a snack.
