Good Afternoon everyone 🙂 Two weeks ago here in England it was our May bank holiday (I’ve lost track of what this one was for – I just enjoyed it as another sunny day off work) and what a lovely day it was in London, the sun was out and it really felt like summer was on it’s way. The weather has (mostly) carried on like this so fingers crossed its here to stay and we can get stuck in to the great British summertime favourites – picnics in the park, Mr Whippys, strawberries & cream, Pimms and of course a bit of badly barbecued chicken…
My boyfriend currently studies at Greenwich Uni, and after hearing lots about the picturesque area he spends so much of his time but not actually having visited any of it yet, I thought it would be lovely to spend my day in a new part of London that also plays home to a food market I’ve been wanting to visit for a long time. So it was decided that a picnic in the park would be how we would spend our May bank holiday, and I set to work thinking up some yummy treats I could prepare for us.
Now, sausage rolls are the boyfriends go-to snack food so, since I knew I had a slab of puff pastry sitting in my fridge at home, there was only one thing really that I could bake for us both to enjoy. I popped into Waitrose on my way back from work on the friday to pick up some picnic essentials and couldn’t resist picking up some lovely looking Pork & Onion Marmalade bangers; any sausage meat will work in this recipe but as they were reduced to only 22p each I couldn’t say no really!
These were super easy to make and went down a storm, I’ll definitely be making lots more over the summer and have got a few more variations up my sleeve so keep an eye out for those! What are your favourite picnic snacks?
Ingredients (Makes 2 Large or 6 Individual Sausage Rolls)
Approx. 230-250g Good Quality Pork Sausage Meat (I used 4 large pork & onion sausages)
45g Gala Apple (or another red/pink sweet variety), peeled and grated
250g Puff Pastry (I find shop bought is easiest to use)
– Preheat oven to 180C/160C Fan/350F and line a baking tray with greaseproof paper.
Add the sausage meat and grated apple to a large mixing bowl and mix thoroughly with your hands so that the apple is evenly mixed throughout the meat.
Roll the puff pastry out until it is about the thickness of a one pound coin and slice down the middle so you have two long rectangles.
Divide the sausage-meat mix in two and roll each half into a long roll with your hands (you want it to be the thickness of a normal sausage so that it will fit nicely in the pastry without spilling out).
In a small bowl mix together the egg and milk and leave to one side.
Place a roll of sausage meat in the centre of a pastry rectangle and brush the edges of the pastry with the egg wash. Wrap the pastry around the sausage meat, using the egg wash as a glue to seal the edges together.
Transfer this roll to a baking tray and repeat with the remaining pastry and meat.
Brush the egg wash all over the rolls before placing in the centre of the oven.
*Note: As I was making two large sausage rolls I put them in whole, but if you want to make mini or slightly smaller pastries, then cut them to size once you have brushed with egg wash before baking as below.
Bake in the oven for 25 minutes until the rolls are golden brown and cooked throughout.
Once cooked, remove from the oven and leave to cool on a wire rack for 5 minutes. Serve warm from the oven or leave to cool completely and have them cold for a lovely al fresco summer lunch!