If you are looking for a yummy little snack to go with a lunch or just for a way to use up some left over puff pastry, then look no further! This is a super quick recipe, using a few shortcuts, but hey we don’t all have time to spend hours making puff pastry. These are best served warm a few minutes after they have been cooked but can be kept for a few days (if you can find a way to stop yourself eating them all at once…please let me know if you find a way to avoid them, mine don’t normally last more than a few hours!).
Here’s the recipe:
- 100g Good quality sausage meat
- 2 tbsp Apple sauce
- 30g Dried cranberries
- 300g Ready to roll puff pastry – or homemade if you prefer
- 1 Egg
Preheat oven to 180C/gas mark 6
- Start by removing the pastry from the fridge in advance and bring it to room temperature as this will make it easier to roll.
- If you are using sausages then they will need the skin removing, the meat should then be combined with the apple sauce and cranberries. In a separate bowl the egg needs to be whisked together briefly. The pastry then needs rolling out thinly into a rectangle on a floured surface.
- Strips of sausage meat then need laying along the pastry around 1.5cm apart and starting around 0.5 cm from the edge of the pastry. The sausage meat strips should be far thinner than the width of a sausage, maybe half or even a quater as thick as a standard sausage. Although this does depend on how meaty you want them, I cannot imagine the meat being very wide would taste great as it would become overbearing.
- Once you have done this egg wash the pastry strips between the sausage, take the pastry edge you started on and fold it over the meat, cut the pastry where the edge meets the rest of the pastry. Seal the pastry edges together and then pinch and roll the edges to give a crimped effect.
- Cut the rolls into the size you want, I tend to cut them around 2 inches long. The diagonally cut into the top of each of the sausage rolls before egg washing them and placing them slightly spaced out on a baking tray.
- Bake for around 20-25minutes or until the pastry has puffed up and is golden.
For me a Sunday breakfast has to be more interesting than the standard bowl of cereal I have every other morning. It often involves croissants, scrambled egg on toast or smoked salmon bagels. However, last weekend I decided to go for something a little bit different, a bacon and egg breakfast muffin. The idea came from watching Rachel Khoo on The little Paris kitchen a couple of weeks ago, I noticed her making Croque Madame muffins which I wasn’t entirely keen on but the idea of making something like that into a muffin looked great. So I took what I remembered of what she did and changed it to suit breakfast; the main and most important change, I think, was taking out the bechamel sauce! Something I definately couldn’t eat so early in the morning.
I think variations of these will start to appear more regularly for breakfast on a Sunday now! You could probably get nearly an entire fryed breakfast in one of these…well a very small fried breakfast anyway. Or they would be great served with beans, mushrooms, sausages etc.
- 4 Slices of white bread
- 100g Butter (melted)
- 4 Slices of bacon
- 4 Small eggs
- 100g Cheese (any cheese that you enjoy melted will be fine, I used mature cheddar but you could use a gruyère or maybe mozzarella)
Makes 4 muffins
Preheat the oven to 180C
- Slice the crusts off your bread and roll them out until they are around half as thick as they were to begin with.
- Liberally brush both sides of the bread with meted butter and cut each slice in half.
- Cross the two halves over each other and place into a muffin tray. There seem to be many ways to put the bread in the muffin tin but I found this way to be the easiest as the bread didn’t seem to split so easily.
- Fry the bacon as you like it and then place one rasher into each bread case
- Crack the eggs over a bowl and allow around half of the egg white to run out of the shell, place the yolk and the rest of the white on top of the bacon. If it looks like there is space for more egg white then add more, but ensure you don’t overfill them as this makes them more likely to leak and get stuck to the tray.
- Cover the egg and bacon in cheese and brush the top of the bread with more butter.
- Place in the oven for 13-15 minutes if you want a runny egg, and 20 minutes if you want a set yolk.
- Take the out of the tray and serve immediately.
Well as much as I am enjoying getting back into baking, I am struggling to get creative. I find it too easy to slip in to a routine of baking certain tried and tested recipes that I know everyone likes. When actually I want to learn new baking skills and try new things.
So, on a quest to try new things I went to Lakeland to see if anything there could inspire me. I left with a mini madeline tray, okay so it’s not exactly learning new skills but at least they aren’t something I have made before.
When I looked for recipes I found there were actually large variations in the recipes and methods used to make Madelines. So, this is a bit of an amalgamation of different advice and recipes, but I mainly used the Joy of Baking and Waitrose websites.
Having never tried a madeline I expected it to just taste like plain sponge cake, but I was very pleasantly surprised. The cakes were lovely and light, and they tasted beautifully buttery and sweet. They disappeared very quickly after they had been baked, so I have no idea how well they would keep. But I imagine they would be fine for at least a couple of days if they were stored in an air tight container.
- 60g Melted unsalted butter
- 50g Caster sugar
- 50g Plain white flour
- 1 Egg
- 1tsp Vanilla sugar
- Icing sugar to dust
Makes 25 mini madelines or 15 regular sized madelines.
Preheat the oven to 190°C.
- Whisk the egg and caster sugar until the mixture is very thick, this takes around 10 minutes.
- Sift the flour and vanilla sugar into the egg and sugar mixture, and carefully fold it in.
- Then fold in 50g of the butter, set aside the remaining 10g.
- Refrigerate the mixture for at least 30 minutes to allow it to become firm.
- While the mixture is being refrigerated brush the Madeline tray with the remaining 10g of melted butter and dust the tray with flour, tapping out any excess.
- Spoon the mixture into the tray, do not spread the mixture out into the mould otherwise the cakes are likely to become flat, rather than having their expected ‘humped’ look. If using a mini madeline tray its around half a teaspoon of mixture needed per mould.
- Bake these for around 7 minutes or until they are golden brown and the cake springs back when you touch it.
- Leave the cakes to cool for around 5 minutes then turn the tray upside down and tap it against the worktop. They should all easily fall out.
- When they are completely cooled lightly dust them with icing sugar, before you tuck in.