Don’t worry if the pastry strips stretch or break as you wrap, just patch them up and keep going – the mummies look best ‘rustic’ anyhow. Using the tip of a teaspoon, place two dots of mustard on the exposed sausage of each one to create eyes. Spaetzle with Butternut Squash and Mushroom Cream Sauce ... Heirloom Tomato and Goat Cheese Tart Recipe, Sausage, Shrimp and Peppers over Cheesy Grits, Grilled Sweet Potatoes with Lime Cilantro Vinaigrette Recipe. Unfurl the ready-rolled pastry, leaving it sitting on its plastic wrapping. No comments have so far been submitted. ♥ Once all the sausages are wrapped, brush the pastry with the beaten egg. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. events world cuisine fruits main dishes appetizers bbq breakfast dessert drink chili dinner holidays poultry brunch healthy ingredient lunch pasta seafood side dishes snacks vegetables grilling noodles salad soups stews meat breads usas, ©2017 CRECIPE.COM ‐ All rights reserved, images owned by us or indexed sites. ♥ Simply wrap the strips around the cooled sausages or chipolatas like mummies’ bandages, leaving a gap at one end for the eyes to go on later. Totally Lazy Mini Sausage Rolls Recipe | Lorraine Pascale | Food ... Spicy Chicken and Hominy Mexican Soup Photos. Place them in the oven to cook for about 20 minutes or until the pastry is golden brown and the sausages are fully cooked through. 45 Min; 4 Yield; Bookmark. Lorraine Pascale: Scary 'mummy' sausage rolls. Unfurl the ready-rolled pastry, leaving it sitting on its plastic wrapping. Place them on a baking tray as you go, eye side up. ♥ Heat the oil in a large frying pan over a low heat and gently fry the sausages or chipolatas for about 8 minutes, turning often, until lightly browned all over. Just roll it out on a lightly floured surface into a 23cm x 38cm rectangle, about the thickness of a quarter of a £1 coin. or debate this issue live on our message boards. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. or debate this issue live on our message boards. I make these often – sometimes the sausage shoots rather rudely out of its skin, sometimes it doesn’t. Roll the sausage up in the pastry to enclose and repeat with all the sausages. To guarantee your sausage does not escape its roll during cooking, the sausage ‘skin’ can be slipped off before encasing it in pastry. Favorite recipes: on a baking tray as you go, eye side up. We are no longer accepting comments on this article. Place them in the oven to cook for about 20 minutes or until the pastry is golden brown and the sausages are fully cooked through. Cut the pastry in half lengthways, then cut both halves into eight equal pieces. Get full acces to our GOLD MEMBER functions. Published: 00:01 GMT, 28 September 2014 | Updated: 00:02 GMT, 28 September 2014. For sausage rolls the pastry needs to be slightly puffed but not too much, so bashing it with a rolling pin reduces the amount it puffs up. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. If at any time you find the pastry is getting too soft, pop it in the fridge for 10 minutes to firm up. Food special: With a little help from Lorraine. 8 herby sausages (the best you can afford), cut in two. Published: 19:01 EST, 27 September 2014 | Updated: 19:02 EST, 27 September 2014 . Transfer to a serving platter. Roll the pastry out on a floured surface to about 48cm x 32cm. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Brush one end of each piece with beaten egg, lay a piece of sausage at the other end, season and sprinkle with thyme leaves. Nov 1, 2015 - Try our pick of the best Lorraine Pascale recipes plus other baking ideas and easy recipes Pinterest ... Get this delicious and easy to follow Gremolada recipe at Food Network. Use 3 strips per sausage or 2½ per chipolata. There will be the odd bit of pastry left over, but just add on to the sausages to use it all up. Ingredients are on source website with this recipe. Using a long knife or pastry cutter, cut out 38 x 1cm-wide strips across the width (so they will each be about. 23cm wide (trim with a knife or roll to this size, with a rolling pin if not far off). Why not be the first to send us your thoughts, If at any time you find the pastry is getting too soft, pop it in the fridge for 10 minutes to firm up. Bash the pastry with a rolling pin a bit to reduce the amount it puffs up. The pastry should be about 38cm long and 23cm wide (trim with a knife or roll to this size with a rolling pin if not far off). Part of the Daily Mail, The Mail on Sunday & Metro Media Group. Puff pastry is made of fine layers and normally you have to be very delicate with it. You now have 16 rectangles in total. Roll the pastry out on a floured counter to a rectangle of about 19 x 12 1/2in (48 by 32cm) and bash the pastry with the rolling pin a bit. Using the tip of a teaspoon, place two dots of mustard on the exposed sausage of each one to create eyes.