Em's Cheddar, Pickle and Onion Sausage Rolls
Reigate Shop Manager
- A great little recipe for parties. The ultimate sausage roll made in the style of a ham, cheese and pickle sandwich. They can be a bit sticky but that’s part of the fun.
- 1 pack of Cumberland sausages (6 will do) skin off
- 2 tbsp sandwich pickle (small chunks)
- 100g grated mature cheddar
- 3/4 spring onions, thinly sliced rings (optional) or finely dice red onion
- 1 pack 350g ready rolled puff pastry, rectangle
- 1 egg (to glaze pastry)
- Few grinds of salt & pepper
- Put the oven on at 200°C
- Cover one large or two small trays with grease proof paper.
- Remove skin from sausages. Break up the sausage meat into a medium sized bowl. Add the pickle, the grated cheese and the sliced spring onion to the sausage meat. Mix together with your hands. This is messy but quicker than using a spoon. Lightly season the mix.
- Unroll pastry onto a floured surface, you could roll out a little to make the pastry go further, cut in half lengthways with a sharp knife. You should have two long strips. (Try to cut down rather than dragging the knife, this avoids stretching and melding the layers and you get a better rise from the puff pastry.)
- Place one of the pastry strips on the papered baking tray and cover with cling film and place in the fridge to avoid softening.
- Lightly flour another baking tray and place your remaining strip on at an angle. Depending on the size of your tray, you may find the angle is the only way it fits on.
- Shape a sausage sized amount of the filling with your hands and place on one side of the strip of pastry. Allow about 2cm of pastry clear along the longest edge. This will be your seam if you like. Try to get the filling up to the edges of the pastry at both short ends (you get two nice crispy bits). Continue filling sausage shapes along the pastry.
- Next, with a pastry brush, brush a light layer of the egg wash along the 2cm clear edge and again on the furthest edge, matching the 2cm.
- Fold the pastry over the sausage meat and with the back of a floured fork, press the edges down.
- Brush egg wash over the top and sides and score small vents every 3 cm along the rolls. This is for venting.
- Allow to chill for 10 mins in the fridge then place the tray either the pastry parcels in the oven.
- Bake in the oven for 15mins and then turn the oven down to 150°C for another 15mins.
- Remove from the oven and allow to cool. Then cut into individual portions along the vent cuts. Eat, enjoy and hopefully they don't all go immediately.
Babette's Faux Gras
Originally designed by a French chef turned vegan, I have myself tweaked the recipe and this is just a very tasty pate/spread. Use it on toasts or crackers, or as a dip for crudites or sugar snaps. I also often add some to my salad to use less dressing. The original recipe added 300g of cooked lentils which gave a more pate like consistency and added proteins. But I tried without once and I actually prefer it now.
- 2 chopped shallots
- 4 chopped garlic cloves
- 300g cut up button mushrooms
- Generous handful each of fresh Rosemary, fresh thyme and fresh sage
- 2 Tbsp cooking cognac
- 150g dry toasted walnuts
- 2 small cooked beetroots
- Soya sauce, 1 to 5 Tbsp, to taste
- Brown the shallots in olive or coconut oil, add the garlic, and the mushrooms until they are all nicely coloured
- Add the finely cut herbs and brown too
- Add the cognac and deglaze the pan
- Pour all in a Magimix type food processor, and process a bit
- Add all the other ingredients, starting with only 1 tbsp of soja sauce and process. In a Magimix it will mix up very well but still remain a bit crunchy which is rather nice. If you use a Vitamix, it will make it very smooth, I recommend you just use the pulse function.
- Taste and add more soya sauce to taste
- Put in a Le Creuset petite casserole (this quantity will make 2 or 3 of them)
- Fridge (it also freezes well)
- Serve on toasted sourdough / good artisan bread or as a dip.