Sausage Rolls

These little babies are the last part of my Apprentice ‘party’ as you can’t have a party in Britain without these things. I used Richmond’s vegetarian sausages which are the closest I’ve found to the real deal. Rough puff pastry as used in this recipe gives you a lovely flaky pastry, you can see the layers on the photo above, but is pretty fool proof compared to normal puff pastry. I got the pastry recipe from Paul Hollywood’s ‘How to Bake’ then just wrapped it round the sausages. Serve with some ketchup or even better – Piccalilli which is a British spin on Indian chutneys.

Makes about 32 rolls

Ingredients

  • 8 vegetarian sausages
  • 225g plain flour (and more for dusting)
  • 200g butter
  • 150ml cold water
  • 1 egg

Method

1.) Chop up the butter into small cubes and add to a big bowl with the flour.

2.) Rub the butter into the flour. You want a few chunks of butter. (You could do this bit in a food processor but don’t tell Paul Hollywood!)

3.) Add the water and form a ball with your hands.

4.) Dust a surface with flour and roll out the dough to a large rectangle, about 1cm thick. (I can never get this into a perfect rectangle but to be honest – it doesn’t really matter).

5.) Fold over the two sides into three, like folding up a letter.

6.) Wrap in clingfilm and put in the fridge for 20 minutes.

7.) Roll out the pastry again into a rectangle and again fold into thirds, cover with cling film and refrigerate for 20 minutes.

8.) Repeat this twice.

9.) Preheat the oven to 200 degrees C. Roll out the pastry again. Line a large baking tray with parchment paper.

10.) Place sausages along the width of the pastry and roll up until the pastry meets. Cut across with a knife. Repeat until all the pastry is used up.

11.) Cut the spaces between the sausages then cut each sausage into 4 pieces.

12.) Line them all up on the baking tray with a little space in between.

13.) Separate the egg and whisk up the egg yolk with a fork.

14.) Wash the knife and put slices across the rolls with a sharp knife. Not enough to go through the pastry.

15.) Brush the rolls with some egg.

16.) Bake the rolls for 30 minutes until golden brown.

Salmon & Leek Quiche

This is another dish I made for my Apprentice viewing ‘party’. There’s a lot of great TV on at the moment and I’ve even got into The Masked Singer. I was absolutely shocked to discover that any of the guys from the band Westlife actually had any talent to the point where I thought they were actually Adam Lambert! Westlife were the scourge of my teenage years being at a girls school. I just used a food processor to do the pastry as I did the pastry on a lunch break and added the filling in later on.

Ingredients

  • 150g butter (block of butter – very cold)
  • 200g plain flour
  • 7 eggs
  • 2 tbsp ice cold water
  • 2 fillets of salmon
  • 1 leek
  • 10g chives
  • 300g crème fraiche
  • seasoning

Method

1.) Make the pastry by chopping up the butter into small chunks.

2.) Add the butter to the food processor and then the flour. Blitz until breadcrumbs are formed.

3.) Separate the egg and tip in the egg yolk and the water.

4.) Blitz a little more until the pastry has become a ball in the food processor.

5.) Dust a surface with flour and a rolling pin.

6.) Roll out the pastry to about 0.7mm thickness. Roll the pastry up on the rolling pin and transfer over to a 25cm tart tin.

7.) Use a bit of the extra pastry that’s overhanging and roll into a ball. Push the pastry down into the tart tin so it fills all the corners. The pastry will shrink down when baked so this is important.

8.) Roll the rolling pin across the top to cut off the excess pastry.

9.) Cover in cling film and refrigerate.

10.) For the filling, wash and slice up the leeks and cook in a frying pan with a tablespoon of butter until completely soft.

11.) While this is cooking, dice the chives and add to a measuring jug. Pull the skin off the salmon and chop into chunks.

12.) Add the salmon to the pan with the leek and cook, turning around until all sides are pink.

13.) Turn off the heat and leave to cool to room temperature.

14.) Preheat the oven to 200 degrees C.

15.) Put some parchment paper over the quiche and weigh down with baking beads (you can use rice if you don’t do so much baking)

16.) Bake for 10 minutes then remove the parchment paper and baking beads and bake for another 10 minutes. Turn the oven temperature down to 180 degrees C.

17.) In the measuring jug, add the crème fraiche, 4 of the eggs, separate the other two eggs and add the yolks to the measuring jug. Season and give it a good whisk.

18.) Spoon the salmon and leeks over the quiche base.

19.) Pour over the egg mix but not over the top of the pastry.

20.) Bake for about 30 minutes until the quiche is golden brown and set in the middle.

Date & Goat Cheese quiche

In the UK we do love a quiche, it’s great picnic food along with a scotch egg, pork pie and some Pimms. I make these on a regular basis so expect to see some more on the blog in future. On the Great British Bake Off, there seems to be a snobbery towards having super fine pastry but personally I like a nice thick pastry as long as it’s cooked properly and no ‘soggy bottom’ as they say in the show. When I complained to a colleague about no longer being able to eat pork pie as I don’t eat meat but I love the pastry he said ‘You are so Northern’ so maybe it’s a Northern thing. I went a bit overboard on making the pastry as my tin is quite deep (5cm) and I had some leftovers. I would go for 250g flour to 125g butter if I was doing it again which I will put below. Typically with pastry you want to go with half fat to flour. Goat and date cheese is my own combination. That’s the beauty of quiches – you can pretty much put whatever you want in them.

Serves 8 – 12

Ingredients

  • 125g unsalted butter
  • 250g plain flour
  • 2 egg yolks
  • cold water – about 30ml
  • pinch salt
  • 150g goat cheese
  • 130g stoned dates
  • 4 eggs plus 2 egg yolks
  • 300g crème fraiche

Method

1.) Chop up the butter into cubes and add to a mixing bowl. Measure in the flour and add a pinch of salt.

2.) Rub the butter into the flour with your fingers until it turns into breadcrumbs.

3.) Crack the two egg yolks into a bowl and beat with a fork then add the egg to the pastry,

4.) Mix a little with a wooden spoon then gradually add the water. Mix with a spoon until it looks like it will hold together then bring it together into a ball with your hands. Only add the water you need to bring it together. Squash the ball of pastry into a disc, wrap with clingfilm and put in the fridge. Refrigerate for at least 1 hour.

5.) Preheat the oven to 180 degrees C.

6.) Lightly dust a surface and a rolling pin with flour. Roll out the pastry and line a 20cm tart tin. Use a bit of pastry to push the pastry into all the corners. This will help it to not shrink down the side as it bakes. Put parchment paper over the pastry and drop in some baking beads.

7.) Bake for 15 minutes. Take out the oven and remove the baking beads and paper. Bake for another 10 minutes.

8.) While the pastry is baking, make up the filling, beat the eggs and add the crème fraiche. Slice up the goat cheese and chop up the dates. Dot the sliced goat cheese around the pastry and sprinkle over the dates. The pastry does tend to puff up a bit in the middle and I got a bit impatient and pushed it down to put the filling in. Pour in the egg/crème fraiche combination.

9.) Bake for about 40 minutes until the middle is set and golden brown. You should be able to test it with a fork and it will come out clean.