This was a panic solution for 5 hungry children with only a packet of frozen puff pastry, some sausages and tomato sauce and I broken magic wand.
Ingredients
Packet of frozen puff pastry (around 500g size), about 1lb/ 500g sausages or sausage meat, a couple of small onions, tomato ketchup/sauce. (NB If your fridge has run out of sausages bacon makes a very suitable alternative.) Vegetarians or non-pork eaters could use root vegetables or vegetarian sausages.
Method
Most frozen pastry packets require you to leave the pastry at room temperature for 20 minutes or so before trying to roll it out. While waiting for the pastry you can fry/grill the sausages/bacon and chopped onions so that they are ready to use. The onions should be golden-brown, and the sausages/bacon cooked through (the sausages should not be pink inside.)
To roll out the puff pastry use a well-floured board and rolling pin, and roll out the sheet to an oblong shape about the same length as the dish you are going to use to cook the roll in. You need the pastry to be broad enough to wrap round the other ingredients to make a "parcel". Sometimes, depending on the shape of the available tins it is better to cut the pastry into two, and make two parcels.
Cut up the sausages/bacon into small pieces and arrange down the centre of the pastry with the onions, cover liberally with tomato ketchup/sauce and fold over the pastry to make (a) parcel(s). Cut some diagonal slits in the top of the parcel to let out any steam. If liked you can brush the top of the pastry with some milk or beaten egg. - This usually ensures the top of the pastry turns a good colour. Cook in a medium oven (around Gas Mark 5 or 6 say about 375 d F, or 190 d C.) for about 25 minutes or until the pastry is a good colour, and has risen. Serve hot with baked potatoes and a salad, or cold as wished.
Comment
This is a quick yet very tasty lunch or supper dish.
Page Created: 8th November 2000