Happy Friday everyone! This time next week it’ll be March, isn’t that crazy? And with that in mind – seeing as next Thursday is St David’s Day – here’s a little Welsh recipe with a twist that you might have seen in this month’s Co-op Food Magazine.
Co-op got in contact with me before Christmas and asked me what I’d be cooking this St David’s Day and I came up with a recipe for Glamorgan Sausage Rolls. Glamorgan Sausages are legendary here in Wales, but if you’ve never heard of them before they’re basically veggie sausages made from leeks, cheese, eggs and breadcrumbs and were very popular during the war when meat was hard to come by. Now, I’m not normally one for veggie sausages, but these – if I do say so myself – are LOVELY, and would make a great snack to bring out at half time during the Six Nations. Especially if you dunk them in either some chilli jam or onion chutney. 😉
Glamorgan Sausage Rolls (Makes 8 small sausage rolls)
- 170g white breadcrumbs
- 100g Co-op British leek, finely chopped
- 150g Caerphilly or Welsh Cheddar, grated
- 1 tsp paprika
- 2 tsp dried thyme
- 1 tsp English mustard
- 2 British free range eggs
- 3 tbsp semi-skimmed milk
- 50g plain flour
- 25g unsalted butter
- 375g pack ready rolled puff pastry
- Preheat the oven to 180°C, and line a baking tray with some greaseproof paper. In a bowl, mix together the breadcrumbs, chopped leek, cheese, paprika, thyme and mustard.
- Whisk the eggs with 2 tbsp of the milk (Hold back 2 tbsp of the egg/milk mix – you’re going to need that later!) and stir into the sausage mix.
- Now for the sticky bit! Mould the mix into 8 equally sized sausages (you could use a bit of cling film to help you), and then dunk them one by one into egg and milk mix you held back earlier. Lightly roll each sausage in the flour and then leave them to chill in the fridge for 30 mins – over overnight if you’ve got the time to spare.
- When you’re ready to cook, melt some butter in a frying pan and fry the sausages until golden, then leave them to cool.
- Now to get rolling! Roll out the pastry to about 5mm thick and then cut into 8 rectangles. Place each sausage in the middle of a piece of pastry, fold over, and brush with the remaining milk to seal (or use whisked egg for a richer wash).
- Crimp the edges with a fork and slash the top of each sausage roll with a knife. Lay on the baking tray, making sure there’s a gap between each roll. Bake for 40 mins, or until golden. Slice, serve and scoff!
Have a great weekend everyone! 🙂