Early in January, Ashley had a birthday. She made a beautiful, beautiful cake.
I knew that Ashley was baking a cake, and I also knew that nothing sweet I made would stand up to it — she is the QUEEN of cake. Instead, I went savoury. I went for a twist on sausage rolls.
Unfortunately I then got incredibly drunk and only managed to take this rather crappy photo of them, which is a pity because they are absolutely delicious. The sausage meat is warm and comforting, with a sweet soy kick and the occasional sharpness from the spring onion. The sweet chilli adds a layer of flavour, even when you wimp out and go for a non-spicy version. And the pastry is, as always, glorious.
Oh, wait. I did take another photo of them. Well. Sort of them. More them going into my mouth.
Eeesh. Don’t drink and blog, kids.
To make about 15 sausage rolls, you will need:
- one portion of puff pastry
- sweet chilli sauce, however strong you like it
- 450g sausage meat (or around 6 thick pork sausages, split with the insides removed)
- a bunch of spring onions, chopped
- soy sauce
- 1 egg
- Pre-heat the oven to 225C
- Roll out the pastry until it’s long and as thick as a £1 coin. If it’s very wide, slide it in half so you have two narrow strips of pastry
- Mix the sausage meat with some seasoning, the spring onions and a tablespoon or two of the soy sauce
- Spread a thin layer of chilli sauce over the pastry, leaving a border of about 1.5cm. Then spread the sausage meat in a line down the centre of the pastry
- Beat the egg and spread it over one of the long borders on the pastry. Bring both sides of the pastry up and around the sausage meat, pinching close. Use a fork to crimp, if you like
- Cut into sausage rolls — however long you’d like them
- Place on a baking sheet lined with baking parchment and cover in an egg wash
- Bake for 15-20 minutes until golden