And that's just what happened a couple of weeks ago. I saw a package of puff pastry and picked it up. I like to have a package in the freezer, just in case. But then I started thinking that it's been a long time since I'd had a Sausage Roll. I realized that I haven't made them in years.
So, I decided that this month is 'The Month of the Sausage Roll'.
I made lots of Sausage Rolls, cause I have a hard time to keep from eating them, and I thought they would be a great Tapas Night dish. As it is I made 54 of them. And most of them made it to the table. I will admit to sampling a couple, well, alright, more than a couple, I had to make sure they tasted alright. If you notice, there is a suspiciously open spot on that pan.
Just for fun I looked up Sausage Rolls, and read a few recipes, and then did my thing and took a little bit from this recipe, and a little bit from that one, and Voila! I got it.
One recipe I read said to add some lemon zest, another added sage and thyme and a third added mushrooms.
So I compromised, and added some lemon zest, a little thyme from my plant that currently resides on the windowsill and some sauteed mushrooms. I figured it was a win-win situation. I was right. By the way, the lemon zest adds a little note of brightness.
So here goes.
Preheat oven to 425 deg. Lightly grease a rimmed backing pan.
1 1/2 packages frozen puff pastry, thawed. I like thawing them in the fridge for a couple of hours. Makes it a lot easier to work with.
8 sausage patties, thawed (I always have sausage patties in the freezer, my DH likes Swaggerty brand. )
1/2 cup panko bread crumbs
1 tablespoon fresh chopped thyme, or 1/2 teaspoon dried thyme
8 oz. mushrooms, chopped, sauteed and cooled.
zest from half a lemon
Mush the the filling ingredients all together, either with your hands or a serving spoon, doesn't really matter, you want this mixed up well.
Unfold the pastry, and cut along the lines. Each piece will yield three strips.
Either make a long sausage like strip of the meat filling or do as I did, just kind make a long piece of the sausage filling the length of one of the pastry strips. Moisten along one edge, and roll up.
Now, use your imagination, cause I got into the flow, and forgot to take a picture of the next bit.
Cut each strip in half, and then each half into thirds, this will yield six rolls per strip of pastry. Place each piece seam side down on the pan.
Place on greased pan. And proceed with the next strip.
Bake for 20-25 minutes or until golden brown and the sausage is cooked. Serve as is, or with a little HP Sauce on the side.
I consider these a success as there were only a few left for me to eat and there was so much good food at Tapas this month.
And I will be posting about my adventures with Samosas and making a gluten free version.
Please feel free to leave me a comment or note or just say Hi. I love to hear from you and am so glad you're reading my blog.