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Monday 19 December 2011

Sluttishly Savoury: Sausage Rolls

Ah, the humble sausage roll. Perfect bite-sized morsels, plus my favourite hang-over cure. Make bucketloads of these, as they're great hot or cold and apparently at some point soon you might just overdose on the Quality Street (never!) and need a savoury rescue.

You will need:

  • 500g all butter puff pastry, ideally the long roll rather than the squat square packet
  • 1 onion, very finely diced
  • Oil for frying
  • 200g best quality pork sausage meat
  • 100g soft dried apricots, chopped finely
  • 1 tsp chopped fresh thyme
  • Salt and pepper
  • Egg yolks for sealing and glazing

Make it!

  1. Fry off the onions in the oil and set aside to cool.
  2. Put the pork, apricots, thyme in a bowl and season the mixture well. Scatter the cooled onions on top and mix all well together.
  3. Preheat the oven to 170C. 
  4. Roll out the puff pastry slightly and then divide the rectangle into three long strips. You'll be making three long sausages, then cutting them up. 
  5. Lay a line of sausage mixture down the length of each pastry strip.
  6. Fold the edges over the meat and use the beaten egg yolks to help to seal it. (as you can see from my picture, I overstuffed some of my rolls and ended up with sausage horseshoes but they were yum)
  7. Cut the rolls into 3cm lengths, arrange on a baking sheet so they aren't touching and use the rest of the egg to glaze.
  8. Bake until the pastry is golden - about 20 minutes depending on your oven.

1 comment:

  1. Don't tell my Dad this, but yours are the best sausage rolls I've ever had.


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