Sausage rolls have been the subject of the last three Christmas No 1 singles in the UK, and that’s no surprise – the sight of a tray full of piping hot pastries is sure to make anyone feel festive. Here’s a foolproof recipe for both meaty and vegan versions of the porky King of savoury snacks.
Making your own puff pastry is a hassle, so go for ready-prepared puff pastry. It’s available in freezers in Spanish supermarkets under the name Masa de Hojaldre (it’s usually vegan, too, although it can contain palm oil).
If you can’t get sausage meat, you can prepare your own by simply squeezing the meat out of Spanish sausages (look for salchichas blancas de cerdo). Even better, use minced pork and add your own seasoning and ingredients.
Those seasonings can include some finely chopped bacon (or pizcas de jamón), parsley or fresh sage, but all you really need is plenty of freshly-ground black pepper.
Preparing the Sausage Rolls
- Flour and roll the sheets of de-frosted pastry out into a rectangle about 8 by 10 inches, and cut in half lengthways. Allow to rest in the fridge for ten minutes, then lay in a greased baking tray and carefully lay the filling in a long strip, slightly one side of the pastry. Wet one edge of the pastry, fold the other side over the filling and press along the edges with a fork.
- Glaze the sausage rolls with egg wash (a mixture of beaten egg and milk). Sprinkle with flaked salt and, if you like, sesame seeds.
- Chop the long rolls into four 2.5 inch rolls, slash the tops lightly 2-3 times with sharp knife.
- Bake for 20-25 minutes, until puffy and golden brown. Leave to cool for 10 minutes before serving.
For vegan fillings, it pays to experiment. Try frying a finely chopped medium onion, two cloves of garlic and a finely chopped celery stick, adding 250 gms of finelychopped mushrooms and 250 gms of Quorn. Blend well and give it some real umami oomph with a tbspn of soy sauce or Marmite.
Vegans should use almond or soy milk in place of an egg wash.
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