Cheese & Mar­mite sausage rolls

BBC Good Food - - Cover Story -

‘If you love Mar­mite then we’re stak­ing our bets on th­ese be­ing the best sausage rolls you’ve ever tasted. Cut them to suit the oc­ca­sion – mini as a canapé, fin­ger-length as a snack or longer for lunch.’

Bar­ney Des­maz­ery

MAKES about 16 PREP 45 mins plus rest­ing COOK 35 mins EASY G

375g block all-but­ter puff pas­try plain flour, for dust­ing

2-3 tbsp Mar­mite, de­pend­ing on how much you like it

85g ex­tra ma­ture ched­dar, grated 400g sausage­meat or pork sausages (the best you can af­ford), skins re­moved and meat squeezed out

1 egg, beaten 1 Roll the pas­try out on a lightly floured sur­face to a rec­tan­gle roughly A4 size (30 x 21cm). Driz­zle and gen­tly spread over half the Mar­mite and evenly scat­ter with two-thirds of the ched­dar. Fold the two ends of the rec­tan­gle into the mid­dle, then fold ev­ery­thing in half again so the pas­try is like a book, then fold in half again so you have a tight block of pas­try. Cover with cling film and put in the fridge for at least 10 mins.

2 Tip the sausage­meat into a large bowl with the re­main­ing Mar­mite and cheese and add 3 tbsp of cold wa­ter and squish or mix ev­ery­thing to­gether.

3 Roll out the pas­try to a neat rec­tan­gle, roughly 35 x 30cm. Trim the edges with a knife so they are per­fectly straight, then cut in half length­ways so you have two long strips. Di­vide the sausage mix in two and mould each half along the mid­dle of each strip in a cylin­dri­cal shape, leav­ing a de­cent bor­der at ei­ther side. Brush the bor­der and top of the sausage mix with beaten egg and roll the pas­try over to en­case the sausage, tightly press­ing both edges of pas­try to­gether by crimp­ing or press­ing down gen­tly with a fork. Cut the sausage rolls into a length that suits. Place on a bak­ing sheet and chill again for at least 20 mins or un­til ready to bake (chill­ing the pas­try now will stop it from split­ting as it cooks). Can be made up to a day ahead or frozen for a month. To cook from frozen, just add an ex­tra 10 mins to the cooking time.

4 Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls lib­er­ally with egg and bake for 30-35 mins un­til the pas­try is deep golden – don’t be scared to take them to the edge of dark golden and slightly charred around the edges. Lift from the tray to a rack im­me­di­ately or they’ll stick to the tray and leave to cool for at least 10 mins then eat hot, warm or leave to go cold and pack into a lunch­box.

PER SERVING 200 kcals • fat 14g • sat­u­rates 6g • carbs 10g • sug­ars 1g • fi­bre 1g • protein 7g • salt 0.8g

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