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I made some sausage rolls yesterday, but fancied putting wholegrain mustard in them. They turned out rather nice I must say.
What you need:
1 x 500g pack of ready made puff pastry
450g of good quality sausages - skin removed
Approx. 4 tbsp wholegrain mustard
1 egg - beaten, to glaze
How to do it:
Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7
Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.
Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.
With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls.
Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until pastry is risen and golden brown, serve either hot or cold.