Sausage Roll Puff Pastry Recipe
1 pound puff pastry- thawed
1 tablespoon cooking oil
1 medium onion chopped
1 teaspoon thyme
1 teaspoon minced garlic
½ teaspoon smoked paprika
1 Large egg
1 pound ground beef or sausage meat
3 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon minced cayenne pepper or more
½ cup breadcrumbs
1 beaten egg to glaze and seal
1. In a medium saucepan, sauté onions, for about a minute then add garlic, thyme, and cayenne pepper. Stir for about another minute or two to let the flavors bloom, be careful to not let it burn.
2. Place the beef or unseasoned sausage meat, parsley, salt breadcrumbs, egg and smoked paprika in to a medium bowl,
followed by the sauté ingredients. Thoroughly mix until everything has been fully combined. Divide into four
3. Unroll the pastry onto a lightly floured board and cut in half lengthways. Spoon ¼ of the sausage mixture and spread along
Of each pastry strip leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with
The beaten egg to secure. Repeat process with the other half sheet. Then proceed and repeat the same procedure with the
Remaining sheet. If you have only one-pound sheet divide in four. You may let it rest in the fridge for about 10 minutes to make cutting easier
4. Use a sharp knife to cut each roll into about 6-8 pieces each
5. Place on a baking pan or sheet. Freeze and when frozen remove and place in zip lock packages. They last about a month.
You can bake them frozen but would have to add about 7-10 minutes more
6. Brush sausage rolls with the remaining egg wash pastry. Place in the oven and cook for about 25-35 minutes until the
Pastry puffs and crisp up and the meat has cooked through. Remove and serve hot or warm or at room temperature. Pair with ketchup if desired.
Toffee Coconut Pecan Chocolate Chip Cookies
6 tablespoons butter softened
⅓ cup light brown sugar
⅓ cup white sugar
2 teaspoons vanilla extract
1 cup, plus 2 tablespoons all-purpose flour
1½ tablespoons cornstarch
½ teaspoon baking soda
3/4 cup semi-sweet chocolate chips
1/2 cup toffee bits
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Dora Miner is a local cook and baker and writes a regular column for the newspaper.