Veggie & Sausage Rolls - Perfect bites for a crowd
Sausage rolls have always been a hit at gatherings and my French friends always love this classic from Britain. Here are two versions to please both meat-eaters and vegetarians. They are based on recipes by Jamie Oliver that I have used in the past!
Prep: 30 mins
Cook: 1 hr total for veggie, 20-25 mins for sausage
Makes: Total of 40-50 rolls (depending on how small you cut them!)
If you serve them straight from the oven, allow to cool for a few minutes first or bake ahead and serve at room temperature or warm through gently.
Serve on their own or with some dipping sauces such as tomato salsa or sweet chilli jam.
Open a bottle of each of Prince de George 7 and Château George 7 Blanc and let everyone dive in!
VEGGIE ROLLS
Filling Ingredients & Method
1 butternut squash
4 cloves of garlic peeled and crushed
1 onion finely chopped
Bunch fresh sage leaves
200g vac packed chestnuts
30g Parmesan cheese grated
Olive oil
Dried chilli flakes (optional)
Preheat the oven to 200°C. Deseed the squash, cut into wedges drizzle with oil add an optional sprinkling of chilli flakes then roast for 35 mins.
In a pan, put a splash of olive oil onto medium heat and gently fry the onions until soft then add the garlic, sage and chestnuts. Keep frying for about 5 mins and then tip the filling into a large bowl. Once cooked, scoop the butternut flesh from the skin and mash with the Parmesan, add to the onion and chestnut mixture and season.
See below for pastry and method.
SAUSAGE ROLLS
Filling Ingredients
1 leek trimmed and diced
1 apple peeled, cored and diced
500g minced pork
Fresh thyme sprigs with leaves picked off
Combine all the filling ingredients together in a bowl and mix well.
Pastry & Method
2 x 500g butter puff pastry & flour for dusting
1 large egg (might need a second!)
Ensure oven is pre-heating to 200°C.
Roll out the sets of pastry into a rectangle about 5mm thick – approx 30 x 45cm is ideal for each of the 2 x 500g packs. Cut each into 2 halves along the longer edge resulting in 4 sections of 30 x 22.5cms. Brush the longer edges with the egg, laying the veggie or meat filling down the middle and fold over the pastry sealing the edges with the egg. Cut long roll each into equal pieces (about 10 or 12 depending on how bite-sized you want them to be), brush with egg, cut a little dash along the top and pop them onto a lined baking tray to bake for 20-25 mins until golden and crispy.
If served straightaway, let them cool for a few minutes.
