Although, I have not been too bothered by all of the hype leading up to this Friday's ceremony, I think that if you are going to celebrate it then you should celebrate it properly and patriotically.
Today we have been busy in the Kitchen making some light snacks with of a hearty British origin.
We had some sausagemeat in the fridge... So what better to make than homemade Lincolnshire Sausage Rolls.
I am not ashamed to use pre-made puff pastry. Pastry is so easy to make, but to make it well is another thing. If you can get a long to a good supermarket then it will be ready for you to take home and roll. No cleaning up afterwards either which is a massive advantage.
Amy is today's hand model because she has pretty hands.
Ingredients
1 x egg
Pre made puff Pastry (or make your own, entirely up to you.)
450g Lincolnshire Sausagemeat (available from all good butchers)
1tbsp water
Recipe:
Preheat the oven to 200 degrees.
Take the ready made puff pastry and place on a clean surface. Either use a rolling pin or your clean hands to evenly spread out the pastry. It should be about 3mm thick when fully rolled.
Take a sharp knife and cut the rolled out pastry in half.
Split the sausagemeat in to two roughly equal parts. Put each sausage meat in the centre of the pastry halves. Use your fingers to mould the sausagemeat so that it looks like a long sausage down the centre of the pastry. Don't forget, if you don't have sausagemeat you can use regular sausages and just place them in the middle of the pastry.
They look gross at this point.
Fold over the pastry and use your fingers to press the edges together.
Place on a baking tray and then quickly make the egg wash by cracking an egg into a glass, adding a tbsp of water and mixing together until all one colour. Then get a baster/brush and dip into the egg wash and then coat the whole sausage roll with the egg wash.
Make sure you give the 'crack' (where the pastry overlaps) several coating to avoid the whole sausage roll falling apart. You can cut the sausage roll before or after cooking, we did it before because cutting Puff Pastry can make lots of mess. Place in the hot oven.
When the pastry is golden brown, remove from the oven.
Leave to cool for 15 minutes if they are for later, or eat straight away if you prefer. The sausage rolls can be frozen too which is a bonus, if refrigerated the sausage rolls should last for 3 days anyway.
These turned out miraculously and we have eaten half of them already. I suggest serving hot with a dollop of ketchup on the side.
More patriotic recipes to follow tomorrow.
Enjoy your evening, not sure if this is the last blog post of the day though....
Martin
Did you save a scrumptious one for me?
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