This weekend sees us packing up and treking to Reading for a university reunion, and as we now have many little people a picnic seemed a good idea (crossing our fingers that the sun comes out to play). As a group we have decided that everyone should bring one savoury and one sweet, so my offering is some lovely chorizo sausage rolls. They Spanish sausage gives a lovely extra dept to this absolute picnic classic, and they are so easy to make and will be gobbled up very quickly I am sure.
Ingredients:
1 pack of ready to roll puff pastry
400g sausage meat - I buy good quality pork sausages and take them meat out of the casing
100g chorizo, diced into small chunks
1 egg yolk
Salt and pepper for seasoning
If you are feeling a little fancy seasame or poppy seeds for sprinkling ontop
Method
Preheat the oven to 180 degrees adn line a baking tray with parchment.
Combine the sausage meat, chorizo and seasoning in a bowl and refridgerate if making in advance.
Unroll the puff pastry onto a floured surface and roll out a little more. Depending on the size of the sausage rolls you want either kee thid in one piece, or ig you want bite size rolls chop the pastry in half lengthways.
Roll the meat mix back into a sausage shape (or two for the smaller rolls) and place in the centre of the pastry. Fold the pastry round so the sausage is encased, and pinch the seem together to avoid sausage seepage.
Cover with the eggwash and then slice into individual rolls.
Transfer onto the baking sheet, if using seeds sprinkle these ontop then bake for around 25 minutes or until golden. These are equally nice served hot or cold, and can be made the night before a picnic
Ingredients:
1 pack of ready to roll puff pastry
400g sausage meat - I buy good quality pork sausages and take them meat out of the casing
100g chorizo, diced into small chunks
1 egg yolk
Salt and pepper for seasoning
If you are feeling a little fancy seasame or poppy seeds for sprinkling ontop
Method
Preheat the oven to 180 degrees adn line a baking tray with parchment.
Combine the sausage meat, chorizo and seasoning in a bowl and refridgerate if making in advance.
Unroll the puff pastry onto a floured surface and roll out a little more. Depending on the size of the sausage rolls you want either kee thid in one piece, or ig you want bite size rolls chop the pastry in half lengthways.
Roll the meat mix back into a sausage shape (or two for the smaller rolls) and place in the centre of the pastry. Fold the pastry round so the sausage is encased, and pinch the seem together to avoid sausage seepage.
Cover with the eggwash and then slice into individual rolls.
Transfer onto the baking sheet, if using seeds sprinkle these ontop then bake for around 25 minutes or until golden. These are equally nice served hot or cold, and can be made the night before a picnic
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