Another quick supper this week or it would be a big snack or lunch for one hungry person.
Sausage rolls with red cabbage coleslaw.
I buy ready made puff pastry in a block from the supermarket. Life is too short to make my own, I did enough of that in my days as a Pastry Chef in London.
You can use the ready rolled version or roll it out yourself. I cut up a block into 4 and freeze the smaller squares which at about 4oz each make 3 large sausage rolls, or something like a quiche or a couple of fruit tarts. **
Take the skins off 3 large sausages, cut your rolled out pastry into 3, put a sausage on each, moisten one end of the pastry, roll up and seal. Simples!
Put on a tray and brush with a little milk. I score across the top just to let the steam out so the pastry stays crisp. 25-30 mins on a high shelf at 200C in a fan oven. Done.
Red cabbage is thinly shredded, chucked in a bowl with grated carrot and whatever else you fancy. This time it was shallot, toasted pine nuts and raisins. Sometimes I add apple or roasted cashew nuts. A tablespoon of Hellmans or mayo of your choice, could even be salad cream, and some grain mustard. I like the combination of crunch, sweetness and tang from the mustard.
A quick meal in about 45 minutes. Works for me!
** Fruit tarts don’t have to be made in a tin. I cut my rolled out pastry into two, score a line about ½ inch inside the cut edges so it looks like an oblong vol au vent. Then you can slice some apple, pear, banana, peach, plum or whatever other fruit you fancy, put inside the lines you’ve scored and bake the same as the sausage rolls. The sides of the pastry will rise up and encase the fruit. Works well with halved cherry tomatoes with olives or pre-cooked sliced mushrooms with a slice of goats cheese on top. Instant pudding, snack or lunch.
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