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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

SAUSAGE, SAGE & FETA ROLLS

SAUSAGE, SAGE & FETA ROLLS

Sausage rolls are a firm favourite of mine, and these run a close second to the curried sausage roll recipe. However these sausage rolls pack a subtle punch due to the chilli. 

Last Christmas I took these sausage rolls to work as part of a sausage roll chilli roulette. Some of the sausage rolls were very heavily spiced, compared to others and to the unlucky few, they had a very nice surprise on the first bite.

Tip: Make sure these have cooled completely before eating, unless you like the taste of warm melted feta. Which I don't.

Recipe taken from delicious mag.

Ingredients:        

  • 1 Onion (Finely Chopped)
  • 2 Garlic Cloves (Finely Chopped)
  • Small Bunch Fresh Sage (Leaves Roughly Chopped)
  • 2 Tsp Dried Chilli Flakes       
  • 1 Tsp Dried Oregano
  • 200g Feta (Crumbled)
  • 450g Sausage meat
  • 2 x 320g packs ready-rolled all butter puff pastry (Or 2x My Puff Pastry Recipe)
  • 1 Egg (Beaten)

Method:

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of the oil in a medium frying pan and fry the onion for 5-6 minutes over a medium heat until starting to soften. Add the garlic and fry for 2-3 minutes, then put in a large mixing bowl and leave to cool for 5 minutes.
  2. Add the sage, chilli, oregano, feta and sausagemeat to onion and garlic. Season generously with salt and pepper, then use your hands to mix everything together really well. 
  3. Unroll one of the sheets of pastry and cut in half lengthways. Place a quarter of the sausage mixture down each length of pastry, just off-centre, in a 2-3cm wide sausage shape. Lightly brush the wide edge of the pastry with the egg glaze, then fold over to encase the filling, leaving a small lip of pastry. Press down along the pastry lip to seal, then brush with the beaten egg and press a fork into the pastry lip to crimp and seal further. Repeat with the remaining pastry and filling. 
  4. Use a sharp knife to cut each long roll into 4/6 individual sausage rolls and transfer to a baking sheet lined with non-stick baking paper. You can chill now for 20 minutes, but usually I can't wait and just move on to step 5.
  5. Brush again with beaten egg to glaze and if you like sprinkle with a seed/s of your choice. Bake for 20 minutes until risen and golden and the meat is cooked through. Wait until they have completely cooled and enjoy.
WHOLEMEAL BAGELS

WHOLEMEAL BAGELS

SAUSAGE HASH

SAUSAGE HASH