Happy New Year!
So, we had a pretty full house over the Christmas period and essentially all my mum wanted was participation – for everyone to chip in a bit, bring a dish etc.
I made a few contributions, my braised red cabbage being one of them to accompany the Christmas dinner, a few others which I’ll put up later, and these delicious sausage rolls.
Now, sausage rolls are one of my favourite snacks – trying to pass a pastry shop without entering will generally be the hardest thing I’ll do all day. I am way more of savoury person than a sweet tooth, and I am still waiting for the day that I am given a disgustingly giant sausage roll for my birthday, rather than a birthday cake. Oh, it will be a grand day! However this batch I made were on a smaller scale.
A quick note before you begin: I ended up with a little mince left over, but I also had some more puff pastry, so made a cheeky few extra. The first batch made 3 rather grande sizes, which I then cut into halves, and halved again (still bigger than the mini shop-bought ones).
You will need:
- 2 medium onions, finely chopped
- garlic garlic garlic (to your liking)
- 300g minced pork
- 3 tbsp dried breadcrumbs (or make your own)
- 1 tsp dried sage leaves (I went a little over)
- a little mixed herbs (I just had them in the cupboard)
- roughly 1/2 tsp nutmeg (or mace)
- 1 roll of [lighter] puff pastry
- 1 tbsp plain flour
- 1 beaten egg for glazing
- pinch of sea salt and ground pepper
- about 1 tbsp of sunflower oil
- baking tray
- baking sheet
- Heat the oil in a non-stick saucepan and gently soften the onions and garlic. Sunflower oil shouldn’t burn or crisp them. I also add a little of the seasoning now too. When done, place in a separate bowl and allow to cool.
- I started prepping some other snacks while I waited for the onions and garlic to cool down, so entertain yourself for a couple of minutes!
- Now, prepare to get your hands messy! In the same bowl as the onions and garlic, add the minced pork, breadcrumbs and rest of the seasoning, mixing it all in together.
- Preheat the oven to 200°C/Gas 6/Fan 180°C and get a large baking tray lining it with a baking sheet.
- Roll out the pastry onto a surface with the flour and mark the pastry into thirds, then cut. Now, get the pork meat and place it in the middle of each third, leaving just less than an inch at the ends (length ways) for folding in. You don’t want them too thick, but I’d say about an inch wide (width ways).
- Now, using the beaten egg and brush, glaze the sides/edges of the pastry.
- Next you want to fold one side over, tucking it in a little and then bring the other side over (the egg should act as a kind of glue, so to speak). Fold both of the ends inward. Turn over and then place on the baking paper/tray
- Make little sideways slits down the pastry and then glaze the egg over the tops and finally place in the oven for 25-30 minutes (do check on them – they should be golden, not burnt!)
They were the perfect little winter party snacks – the sage and puff pastry are great companions!
There was a great difference between mine and the store-bought ones – they just tasted so homely and way more flavoursome! And, as always, there is that gratification you get from making them yourself! Needless to say they were very well received and now on demand. If you do try this recipe, you’ll soon realise how quick and easy they are to make!
For my next try I want to go for something a little richer and use chorizo and some Spanish-inspired tactics, so stay tuned for those cause I already know they’re going to be insane!