Flaky Sausage Rolls

By including vegetables and lots of fresh herbs, our recipe Nutritional information per portion (73g): calories fat saturates sugars salt is healthier than a traditional sausage roll and is a great 174.5 12.0g 5.6g 1.5g 0.8g snack to serve at a party, event, picnic or as part of a 17% 28% 2% 13% family meal. They taste particularly good with Onion and of an adult’s guideline daily amount Tomato Chutney, part of the Ploughman’s Lunch recipe on our website.

Wheat/gluten, dairy and egg

Equipment Ingredients

Weighing scales Makes 10 sausage rolls Chopping board 2 tomatoes Sharp knife 50g mushrooms Mixing bowl 1 small OR ½ medium onion 5ml measuring spoon LGC068 1 x 5ml spoon mixed Scissors dried herbs

Copyright © Children’s Food Trust Copyright © Children’s Rolling pin 225g sausage meat OR Sieve sausages Table knife 300g shortcrust OR puff pastry (if using Fork frozen pastry, thaw Small bowl out according to the instructions on Pastry brush the packet) Baking tray 1 egg for sealing and Oven gloves glazing Pan stand Black pepper (optional) Wire rack

Top Tip

• Use a small egg or add half the beaten egg to the sausage mixture as you will not need the whole egg to glaze the sausage rolls.

Look at the Let’s Get Cooking Skills chart to see which skills you have used today. www.letsgetcooking.org.uk Skills used: 1, 8a, 10a, 10d, 10e, 11c, 11e, 12a, 16. This recipe was developed with funding from the Big Lottery Fund Flaky Sausage Rolls

Method

1. Preheat the oven to 200°C/180°C fan or gas mark 6. Prepare now, eat later 2. Finely chop the tomato, mushrooms and onion and • Prepare the meat filling in advance and keep, put into the mixing bowl. covered, in the fridge for up to 24 hours. 3. Add the dried herbs and black pepper to taste • To freeze the uncooked sausage rolls, (if using). wrap in foil or a freezer bag and freeze for 4. If using sausages, remove the skins with a sharp up to 1 month. Bake for 34–40 minutes at knife or scissors. 200°C/180°C fan or gas mark 6. 5. Add the sausage meat or sausages to the mixing • Make the tarts up to 2–3 hours ahead, bowl and mix the ingredients together well using refrigerate and bake as needed. a fork or your clean hands. Wash your hands thoroughly afterwards. 6. Roll the pastry out to a rectangle around 25cm by 30cm. It doesn’t matter if it is not exact. Something to try next time 7. Divide the pastry and sausage mixture into 3. Form the meat mixture into 3 long rolls the same • To make a vegetarian version, use 200g length as the pastry and place each ‘sausage’ onto grated low-fat mature Cheddar cheese, each strip of pastry. 150g fresh breadcrumbs and 1 x 5ml spoon

LGC068 of mustard instead of the sausage meat. 8. Beat the egg in a small bowl and brush the beaten Add half of the beaten egg to the mixture to egg along one edge of the pastry, then fold it over help to bind it together. Add the rest of the and seal as carefully as possible. ingredients and cook in the same way as the Food Trust Copyright © Children’s 9. Turn the rolls so the sealed edge is underneath, sausage rolls. then cut into small rolls about 5cm long. • To make a fish version, use a drained 185g 10. Place on the baking tray and brush the outside of can of tuna and 100g grated mozzarella the rolls with the rest of the egg. cheese instead of the sausage meat. Add half the beaten egg to the mixture to help to bind 11. Bake in the oven for 20–25 minutes until the pastry it together. You could add sweetcorn instead is golden. Cool on a wire rack. of the mushrooms. • Use 1 x 15ml spoon of chopped fresh herbs instead of the dried herbs.

Look at the Let’s Get Cooking Skills chart to see which skills you have used today. www.letsgetcooking.org.uk Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16. This recipe was developed with funding from the Big Lottery Fund