It seems like ages since I blogged about baking, in fact it was way back in June . That is not to say I haven’t baked since then, I have baked lots and lots. This last week Si has been a bit under the weather and I have to confess that I am not the best of nurse-maids. I get frustrated, even though I know it is not his fault that he is feeling unwell. I get annoyed that we don’t eat together; Si seems to have existed to toast and tomatoes soup (from a tin). Tonight I am going to tempt him with chicken casserole with herby dumplings. Yesterday I decided to stop feeling frustrated and really treat myself. I decided to bake something just for me. I decided to bake an old favourite, something that my Grandma used to bake. I decided to bake really posh sausage rolls! I scaled back the recipe so it was just for me, just for one, and this is what I ended up with…
I would encourage you to make these, they are wonderful,
perfect as a treat. Here is the recipe
that I made, just for me, but it is really easy to scale up to feed as many
hungry mouths as you have.
For one person, you will need:
- 3oz plain flour
- A pinch of mustard powder
- 1 1/2oz of butter, or margarine – whatever you have to hand
- 1oz grated cheese
- 1 egg – separated
- Water
- 1 sausage – skin taken off
- Chutney – I used some of my homemade tomatoes, date and apple chutney from last year
This is what you do:
- Put the flour, mustard powder, butter and cheese in a bowl and rub together until the butter has incorporated into the mixture.
- Add the egg yolk (keep the white you will need it later) and mix in. Add a little water to combine the pastry together
- Chill the pastry and then roll it out into a rectangle shape
- Spread the chutney over the pastry rectangle
- Spread the sausage meat over the chutney
- Gently roll the pastry towards you, to make a big sausage roll
- Cut the sausage roll into to equal slices and put these onto a lined baking sheet
- Brush the egg white over
- Pop in the oven and cook at gas 7 for 15 minutes then gas 6 for a further 15 minutes
- If you can leave to cool for a few minutes (I struggle with this)
Enjoy!
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