I saw these being made on Lorraine kellys morning show. They are a lighter version. I copied the recipe & pasted it here. Incase anyone wants to test it out!. I hope to this weekend! I watched that channel 4 programme but I did wonder how the lady got so many of the same vouchers. As most internet vouchers would only allow you to print one. I know supermarket magazines print a few inside that you can use instore. Also does that lady manage to do a shop with that amount of coupons each week?!. Or maybe that was a well planned coupon session for the show?!. I am not sure how managable it was to find that amount of savings. I know in America coupon clipping is quite a big thing with different supermarkets competing with each other. I hope it does catch on here! I know they have price wars etc ie sainsburys versus Asda shopping basket price comparison. But maybe a huge newspaper like a our local free Leader newspaper filled with coupons to clip. I wonder which supermarket will think of it first?!Lets hope someone does it please !!!
Sausage rolls you can have!
Published: 01/12/11
Christmas isn’t Christmas for me if I can’t have sausage rolls, so that not going to happen, this is my lighter version!
Makes 16 sausage
Ingredients:
For the filling:
For the pastry:
Method:
Heat the oven to 220 degrees Celsius/gas mark 7.
Make up the sage and onion stuffing with boiling water according to the packet instructions and then put into a bowl with the minced pork, grated carrot, and onion. Add the grated nutmeg, salt and pepper.
Mix this all together and then pop it in the fridge until it all firms up, this will really help when you make the rolls so try and make the time. A couple of hours should be enough.
Lightly flour your work surface and divide the sausage mixture into two. Now roll them out to 25cms in length. Put to one side.
Now you need to roll out the pastry to a 25cm square. Make sure you do this on a clean floured surface (if using the same surface as you rolled the sausage mix on, make sure you clean it properly first then allow it to dry.)
Cut the pastry into two rectangles. Lay one of your sausage mixture rolls along the edge of one of the pieces of pastry. Wrap the pastry over it then brush a little milk down the opposite long side. Roll the join underneath and seal.
Now slice into eight rolls. Pop on a baking tray, making sure you lay the sausage rolls so that the pastry join is on the bottom of the tray. Now repeat with the other half of the pastry and mix. Brush your two rolls with a bit more milk.
Bake for between 15-20 minutes until puffed up and golden and serve hot or cold.
Makes 16 sausage
Ingredients:
For the filling:
- 50g sage and onion stuffing mix (you can buy this readymade in the supermarket)
- 300g lean pork mince (buy the leanest you can find!)
- 1 grated carrot
- ½ small onion, grated
- Pinch of freshly grated nutmeg (you could use ground nutmeg if you can’t find fresh)
- Pinch of salt and pepper
For the pastry:
- 187g ready rolled puff pastry (you usually buy this in packs of 375g so just use half and freeze the other half for later!)
- 1 tbsp skimmed milk
Method:
Heat the oven to 220 degrees Celsius/gas mark 7.
Make up the sage and onion stuffing with boiling water according to the packet instructions and then put into a bowl with the minced pork, grated carrot, and onion. Add the grated nutmeg, salt and pepper.
Mix this all together and then pop it in the fridge until it all firms up, this will really help when you make the rolls so try and make the time. A couple of hours should be enough.
Lightly flour your work surface and divide the sausage mixture into two. Now roll them out to 25cms in length. Put to one side.
Now you need to roll out the pastry to a 25cm square. Make sure you do this on a clean floured surface (if using the same surface as you rolled the sausage mix on, make sure you clean it properly first then allow it to dry.)
Cut the pastry into two rectangles. Lay one of your sausage mixture rolls along the edge of one of the pieces of pastry. Wrap the pastry over it then brush a little milk down the opposite long side. Roll the join underneath and seal.
Now slice into eight rolls. Pop on a baking tray, making sure you lay the sausage rolls so that the pastry join is on the bottom of the tray. Now repeat with the other half of the pastry and mix. Brush your two rolls with a bit more milk.
Bake for between 15-20 minutes until puffed up and golden and serve hot or cold.
Looks good!
ReplyDeleteLooks yummy!
ReplyDeleteX x
I could not believe the amount of vouchers that woman handed over for her groceries. I did wonder how she managed to get hold of so many. Think I would be rather embarrassed to hand over that amount of coupons and I don't think people behind in the que would appreciate it.
ReplyDeleteI'd like to award you a Liebster award. I'll post about it on my blog tomorrow. Hope you accept.
ReplyDeleteSft x