It's not particularly frugal, as such, but it's certainly not expensive, especially if you use value strong cheese' herbs from the garden and have your own breadcrumbs in the freezer by zizzing up bread that is a bit past it!
Here's a link to the original recipe. I hasten to add that I did NOT make the pastry, I bought a block of puff pastry from Morrisons which I rolled out really very thin indeed - you know what puff pastry is like!! I also used Thermione for the 'grating'/zizzing but any processor would make light work of it all.
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| Photo taken from Delia's site - please do go over there are take a look - it's brilliant with so much information and advice. My sausage rolls were filled more than these and were very rounded. |
Delia’s vegetarian sausage
rolls
Ingredients to make about 36
A block of puff pastry - or you could be a glutton for punishment and make your own as Delia's original recipe does, I suppose. Not for me though!
For the filling:
10 oz (275 g) fresh breadcrumbs - dried breadcrumbs just don't wing it but they can be fresh and then frozen
8 oz (225 g) mature Cheddar cheese, grated
1 large onion, grated
3 tbsp thick double cream - I used creme fraiche because that's what I had in the fridge
1 level tbsp fresh chopped herbs (chives, parsley, thyme, etc) - I used parsley, chives, sage and rosemary because that's what I have in the garden right now - or you could use dried mixed herbs.
1.5 level tsp mustard powder
good pinch cayenne pepper
salt and freshly milled black pepper
Ingredients to make about 36
A block of puff pastry - or you could be a glutton for punishment and make your own as Delia's original recipe does, I suppose. Not for me though!
For the filling:
10 oz (275 g) fresh breadcrumbs - dried breadcrumbs just don't wing it but they can be fresh and then frozen
8 oz (225 g) mature Cheddar cheese, grated
1 large onion, grated
3 tbsp thick double cream - I used creme fraiche because that's what I had in the fridge
1 level tbsp fresh chopped herbs (chives, parsley, thyme, etc) - I used parsley, chives, sage and rosemary because that's what I have in the garden right now - or you could use dried mixed herbs.
1.5 level tsp mustard powder
good pinch cayenne pepper
salt and freshly milled black pepper
Pre-heat the oven to
gas mark 7, 425°F (220°C) or 200°C fan
For the filling, simply place all the filling ingredients in a mixing bowl, season well and mix very thoroughly. Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it's sticky, sprinkle on some flour).
Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes. Snip each one on the top in two or three places with the end of some scissors or a sharp knife, then brush with beaten egg. Repeat all this with the other portions of filling and pastry.
Bake, on greased baking sheets, on the top shelf of the oven for 20-25 mins and eat while fresh or freeze separately before bagging and bake from frozen – they just take a few minutes longer.
For the filling, simply place all the filling ingredients in a mixing bowl, season well and mix very thoroughly. Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it's sticky, sprinkle on some flour).
Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes. Snip each one on the top in two or three places with the end of some scissors or a sharp knife, then brush with beaten egg. Repeat all this with the other portions of filling and pastry.
Bake, on greased baking sheets, on the top shelf of the oven for 20-25 mins and eat while fresh or freeze separately before bagging and bake from frozen – they just take a few minutes longer.
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