Caramelised Onion Sausage Rolls

Savoury and satisfying

I love a sausage roll, add some sweet dark caramelised onions and these are hard to resist.

I use shop bought pastry because its quick. The only thing that takes any effort (and it’s not much) is browning the onions.

Caramelised Onion, the best smell in the world

Makes 6 large sausages, 18 cocktail sausage rolls.

Ingredients

1 Sheet of ready rolled short crust pastry

6 Tennis ball sized onions

1 Tsp Balsamic vinegar

1Tbs Olive oil

6 Sausages (I used pork and leek, but use what you prefer)

1 Egg (to brush the pastry with)

1 Tbsp Sesame seeds (optional)

Method

  • In a frying pan, add the olive oil and heat
  • Peel and slice the onions before adding to the pan (it looks like a lot of onions, but this cooks down quite a lot)
Don’t worry if it seems like a mountain of onions, it cooks down
  • Stir onions occasionally and cook over a medium heat for around 30 minutes over a medium heat. Add the balsamic vinegar and cook for a further 5 minutes. Allow to cool.
  • Devide the pastry into 6, and place a sausage (I leave the skin on the sausage, some people prefer to remove it), and 1/6 of the onion mixture onto the square of pastry
  • Brush the edges of the pastry with beaten egg
  • Fold the pastry over until the edges meet and crimp with a fork
Sprinkle with sesame seeds for some extra texture.
  • When you have made all 6 sausage rolls, brush with beaten egg, and sprinkle with sesame seeds
  • Transfer to a baking sheet, and bake 20 minutes in an oven heated to 200 degrees until golden brown

Peach and Blueberry Free Form Pie

I love Summer, and get a bit carried away buying soft fruits when they’re in season.

To use up the mountain of fruit I bought I decided to come up with this take on a recipe that featured in the Great British Bake Off. This pie usually doesn’t hang around long after it comes out of the oven because it smells so good, but it’s best eaten the day it’s made. It’s also handy that you don’t have to faff around with flan tins.

Peach and Blueberry Free Form Pie

Serves 8

Ingredients

200 Grams Plain flour

100 Grams Butter

1/4 Tsp Salt

1 Egg yolk

1 Tbsp Caster Sugar

3 Tbsp Cold water

Filling

3 Peaches

150 Grams Blueberries

59 Grams Caster

1 1/2 Tbsp Cornflour

29 Grams Melted butter for brushing

Method

  1. Sift the flour and salt together, and along with sugar and the butter (cut into cubes) add to a food processor and whizz until the mixture looks like fine breadcrumbs
  2. Add the cold water gradually, until the mixture starts to form ball
  3. Form into a ball and wrap in cling, put in the fridge to chill for 30 minutes
  4. While the pastry is chilling, slice the peaches into quarters and put in a bowl with the blueberries. Sprinkle the cornflour and sugar over the fruit making sure the fruit is well coated
  5. Preheat your oven to 200 degrees, and roll out your pastry into a thin flat disc. My kitchen was really hot the day I made this, so I found it easier to roll the pastry out between two sheets of grease proof paper, before transferring to a baking sheet
  6. Pile the fruit into the centre of the pastry, leaving a 4 or 5cm gap around the edge of the pastry
  7. Start folding in the edges of the pastry in pleats, and then brush with the melted butter
  8. Bake in the oven for 40 minutes until the pastry is golden brown. You can dust the pie with some icing sugar if you want to be fancy, this is delicious with vanilla ice cream