Tutorwood Cooks – Pork, Leek, Apple and Sage Sausage Rolls

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Tonight’s dish is one to do when you’ve got a bit of time up you’re sleeve as there are a couple of elements to prepare if you’re going to make it from scratch as I did here. I only have a small oven and can cook 16 sausage rolls at a time. Each batch takes about 40 minutes to cook so if you have a full-size oven, you’ll get it done quicker. This recipe makes a total of 48 sausage rolls.

Pour yourself a wine, put on the slippers and let’s get into it.

Ingredients:

Pork Mince                            1 kg

Bacon                                      200gram sliced

Leeks                                       2 large, finely sliced

Chilli                                        1 red, 1 green finely sliced

Garlic                                       6 cloves, smashed

Continental french

onion soup mix                      1 pack

Sage                                          1 tablespoon Fresh chopped.

Eggs                                          4 medium to large

Butter                                        2 tablespoon

Olive Oil                                    2 tablespoon

Stewed Apple                           1 cup, either homemade or storeboughtDSCN0003

Salt                                              1/3 teaspoon

Black Pepper                             1/2 Teaspoon

Puff pastry                                6 sheets

Panko Breadcrumbs.               1/2 cup

Parmesan Cheese                     1/2 cup

Milk 1/2 cup

Method,

  1. Finely slice the leek, chilli, and garlic then add a knob of butter and a splash of olive oil to a skillet then pan fry until translucent and the leeks have reduced by half.DSCN0004
  2. Remove from heat and allow to cool., ( I put the mix in the freezer for about 20 minutes to cool)
  3. In a large mixing bowl combine the pork, bacon, soup mix, 2 of the eggs, parmesan, breadcrumbs, sage, stewed apple and cooled leek mix. Add a touch salt and pepper to taste, then, use your hands to combine all the ingredients. Mix till evenly combined but don’t overmix; otherwise, the sausage rolls will end up tough.
  4. Get the puff pastry sheets from the freezer and separate on your bench and leave till soft enough to roll. I lay the pastry on the edge of my worktop and can tell when it’s ready to use as it flops over the edge DSCN0012
  5. Mix the remaining eggs and milk to form a glaze for the pastry.
  6. Lay a pastry sheet on a floured breadboard, then coat with the egg wash. Cut the sheet in half and place a roll of the meat mix. Place it along the centre of the pastry then roll with the joint on the bottom. Cut into four then place on in a baking tray lined with baking paper.DSCN0016
  7. Repeat until you’ve filled the baking dish then bake at 180º for 40 minutes or until golden brown.DSCN0017
  8. Serve with a green salad or enjoy them on their own

As always, feel free to tweak the recipe to make it your own.

Have fun and cook on!!

Cheers,

Bryan

Tutorwood Cooks – Epic Chicken, Leek & Tarragon Pie

Today’s recipe is something a bit more special. As it’s Good Friday and everything’s closed and even if there was something open we shouldn’t go there because we’re in Stage 3 lockdown here.

So what better thing to do than bake a pie. This chicken pie is a tasty dish with layers of starting with the bacon and climaxing with the goat cheese and tarragon. Give yourself a good two hours to prepare and cook this dish, but I promise you it’s well worth the effort.

Put your slippers on, pour yourself a wine and let’s get into it.

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The Ingredients.

Ingredients:

Chicken Breast                           approx 600gram sliced

Bacon                                          250 gram sliced

Leek                                             1 large, sliced

Brown Onion                              2 medium sliced

Red chilli                                      2 sliced

Green Chilli                                 1 sliced

Green beans                                200 gram, top and tailed

Continental Cream of

Mushroom Soup                        1 x 420 gram can

Continental french

onion soup mix                         1/2 pack

Plain Flour                                  2 Tablespoons

Goat Cheese                                2 x 100-gram packs

Master foods Garlic

and Rosemary                          2 heaped teaspoon

Tarragon                                     2 tablespoon – can be fresh or dried

White Wine                                2 cups

Puff Pastry                                  4 to 6 sheets, thawed (depending on the size of your pie dish)

Eggs                                              2 whisked, (for egg wash)

Butter                                            2 tablespoons

Olive Oil                                        3 tablespoon

Method:

Before you start cooking separate six sheets of puff pastry from the pack and put aside to thaw.

  1. Melt one tablespoon of butter, and a splash of olive oil in a large skillet and brown the leek, onion and chillies for about 4 minutes.
  2. Add the chicken and bacon, then brown until golden.
  3. Add the soups, both can and packet, herbs, white wine, garlic and goat cheese, cover and simmer for about 15 minutes. Add the flour to the sauce and stir until well mixed and the mix has thickened. Turn off and uncover to cool when completed.

    IMG_2137
    The Cooked Filling
  4. While the filling is simmering, grease your pie dish and using 2 to 3 sheets of puff pastry cover the base of your pie dish. The pie dish featured is a 32cm falcon enamel pie dish which needed three sheet’s of puff pastry to cover. Remember to apply the whisked egg to all the overlapping areas of puff to ensure they stick together.
  5. We’re going to blind bake the pastry crust which helps prevent the dreaded soggy bottom of the pie. You can skip this step is you want, but I think when you’re eating it, a crispy base is preferable to the alternative. To blind bake, give the pastry a spray with some olive oil, then cover completely with aluminium foil. Fill the interior with rice or dried beans and bake for 15 minutes at 200º Celcius. When finished, tip out the rice, (you can still use it) remove the foil and put aside to cool.
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    Preparing to blind bake the crust.

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    The Blind Baked Crust.
  6. When the pastry and chicken mix has cooled, ladle a layer of the filling into the pie dish then add the green beans and scoop the rest of the chicken into the pie dish. Use a pastry brush and apply a generous coat of the egg wash to the pastry edge to allow the top to stick to the crust. Cover the dish with the remaining pastry, press down the edges firmly with a fork, then trim off any excess pastry. Go over the top of the pastry top with the egg wash.
    IMG_2143
    The Crust, 1/2 filled and the bean layer.

    IMG_2146
    Filled, with the lid on, and decoration of a leftover sheet of pastry stuffed with parmesan added.
  7. Bake at 200º Celcius for 40 minutes then let it rest for five minutes before serving.

    IMG_2155
    Finished!!!!

Serve direct from the pie dish as there’s a good chance it will collapse if you try to tip it out.

I hope you enjoy this dish and don’t be afraid to play with the ingredients to put your stamp on it.

Have fun and cook on.!!!!

Cheers,

Bryan

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