Bangor Mail - - The Food Focus -


(Serves 7)

1tbsp olive oil

1 onion, finely chopped

1tbsp chopped fresh co­rian­der

500g pork sausage meat

150g Snow­do­nia Red Devil cheese, grated

350g puff pas­try

Sea salt and black pep­per

Beaten egg or milk to glaze


1. Pre­heat the oven to 200°C, 400°F, gas mark 6.

2. Heat the oil in a fry­ing pan and fry the onion for a few min­utes un­til soft­ened.

3. Spoon the onion into a bowl and add the co­rian­der, sausage meat and cheese. Sea­son with salt and pep­per and mix well.

4. Roll the pas­try out on a lightly floured sur­face to a rec­tan­gle mea­sur­ing 28 x 24 cm. Cut the pas­try in half length­ways. Di­vide the sausage meat mix­ture in half and spoon down the cen­tre of each pas­try rec­tan­gle and then fold the pas­try up and join the edges to­gether, seal­ing with a lit­tle cold wa­ter. Cut each long sausage into seven pieces.

5. Lift the sausage rolls onto a baking sheet, plac­ing the joined edge on the tray sur­face. Brush the sausage rolls with a lit­tle beaten egg or milk.

6. Bake for 15-20 min­utes, un­til golden and well risen. Re­move from the oven, cool and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.