Glamorgan Sausage Rolls
Do your family and friends a favour and greet them with these hearty vegetarian friendly rolls. Make a ton, freeze and whip then out again and again. This is a great recipe for using up stale bread.
Makes about 10
Ingredients
3 onions, peeled and sliced
1 clove of garlic, minced
1 teaspoon thyme, chopped
50 grams of breadcrumbs (whizz stale bread up in a processor or blender)
200 grams of cheese, grated (cheddar is great for this, but you might have something leftover that will work well too)
6 spring onions, finely sliced
2 tablespoons of chives, chopped
2 teaspoons of mustard (English or Dijon should have the required pow)
2 large eggs
1 roll of ready to cook puff pastry
Method
Preheat the oven to 200C.
Place the onions and 1 tablespoon of vegetable oil in a small pan over a medium heat. When you can hear the onions frying, turn the heat right down and cook them for about 20 minutes to caramelise, stirring occasionally. Add the garlic and the thyme and cook for a further 15 minutes.
Put the onions in a bowl; add the rest of the ingredients and 1 of the eggs and mix well to combine. Season with salt and pepper and then use your hands to roll the mix into 2 sausage shapes about 3-4cm wide.
Lay them out on a tray and chill for 20 minutes to firm up. Unroll the pastry and cut in half lengthwise. Lay the cheese mix along the pastry, slightly off centre, and brush with beaten egg along the edge of pastry closest to the filling. Roll the pastry over to form 2 long sausage roll shapes and crimp one edge with a fork to seal.
Cut each length into 5 small sausage rolls (or 3 larger ones) and score the tops with a knife.Place the sausage rolls on a baking sheet and brush with the remaining egg. Bake for 20 minutes or until golden.
Recipe provided by John Eggleton of The Pony and Trap.
