Sunday, December 30, 2012

Porky Pies

I'm rather glad to say that we are now the other side of Christmas. Even if Dad had passed away earlier in the year I do think the first Christmas without a loved one is ever so difficult. I'm lucky to have my children around me, who kept me on my toes for the past week and actually got me through the festivities fairly well. I haven't been taking any food photos over the Christmas, however I often have a few recipes and photos in draft. This sausage roll recipe, or porky pies as my boys like to call them, was from my column in last month's Easy Parenting. 

Porky Pies
I love nothing more than lots of canapés served at a party or in place of a starter at a dinner party. They look so pleasing, all lined up on a platter, however these delicate canapés can be rather time consuming to make, especially when faced with a large crowd mostly consisting of children. Homemade sausage rolls or pies make for the perfect canapé for a family get together, as children and adults alike seem to love them. If you can’t get your hands on some sausage meat, buy a few packs of good quality sausages and squeeze the meat from their cases. If you would like to make these in advance of a party, the uncooked porky pies can be placed in the freezer, wrapped in cling film, then simply add an extra 10 minutes to the recommended cooking time. Always ensure that the meat is fully cooked through before serving.




Ingredients
1 onion, finely chopped
1 tbsp butter
300g Sausage meat
150g streaky bacon, finely diced
1tbsp Fresh Sage, finely chopped
1tsp Dijon mustard
Freshly Ground Pepper
1 sheet of ready rolled Puff Pastry
1 Egg, beaten (for glazing)
25g (1oz) sesame seeds

Method
1.     Preheat the oven to 200c/430f/gas 7 and line a large baking tray with some greaseproof paper.
2.     Melt the butter in a frying pan and gently sauté the onions for 5 minutes, until they are soft but not coloured. Remove to a large bowl and leave to cool completely.
3.     Add the sausage meat, streaky bacon, sage, mustard and a few grinds of freshly ground pepper to the bowl. Using your hands, mix together well.
4.     Place the sheet of puff pastry on a floured surface and carefully roll out the pastry until it is thin, using a rolling pin.
5.     Evenly divide the pastry into 4 pieces. Divide the sausage meat mixture in 4 and make them roll the mixture to make it long and sausage like. Place into the centre of each pastry strip. Brush a little beaten egg along one edge of the pastry. Roll up the other side of the pastry to encase the sausage meat and pinch the edges firmly. Using a shape knife cut each pastry roll into even sized pieces, making about 8 from each pastry roll.
6.      Brush each one with a little beaten egg and scatter over some sesame seeds.
7.     Arrange on the baking tray and bake in the pre-heated oven for 20-25 minutes, until golden brown and cooked through.

I would like to wish all my readers a very happy new year. Thank you for following
the blog and for your words of support in 2012. I do hope that you will join me for
what promises to be a busy but very exciting year in 2013. 

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