Cheat’s home made sausage rolls

Do you love sausage rolls?

Don’t you dislike the poor quality meat used in shop bought ones?
Do you prefer a better tasting sausage roll?
Do you want to make them quickly and fool your friends with your culinary talents?
If you’ve answered yes to the above questions, then let me show you how using just 4 simple ingredients:
1 pack good quality shop bought sausages
1 500g pack ready made puff pastry
1tsp Maile Dijon mustard
1 egg, beaten
1. Preheat your oven to 200C.
2. Remove the sausage meat from the skins and place it into a bowl. Discard the skins.
3. Add the Dijon mustard.
4. Using your hands, squidge the sausage meat and mustard together until thoroughly mixed.
5. Lightly flour your work surface and roll the puff pastry out to a rectangle about 50cm x 40cm.
6. Roll the sausage meat between your hands into lengths and place them approx 2cm from the edge of the pastry, along the longest length.
7. Fold over the 2cm of pastry to cover the sausage meat.
8. Brush the remaining pastry with the beaten egg and roll up your sausage roll, fairly tightly and evenly, pressing the edge to seal.
9. Cut into equal sized pieces.
10. Place on a baking tray on some baking parchment (easier to throw the parchment away than to scrub a tray!) Leave a little bit space between them to allow the pastry to expand without them sticking together.
11. Score the tops of the sausage rolls once/twice.
12. Brush the tops with beaten egg.
13. Bake for 20 mins until golden brown.
14. Serve warm or cold, sit back and accept the praise!

Salmon en Croute

Quick and relatively simple to make when using bought puff pastry.  Light and fresh in taste.  Good for you too!

500g pack of fresh Puff Pastry
4 Salmon Steaks/a side of salmon, boned and skinned
350g Philadelphia cream cheese
Fresh Dill, chopped
1/2 lemon, zested and juiced
Fresh spinach
1 egg, beaten to seal & glaze

1. Preheat your oven to 220°C.
2. Remove the pastry from the fridge and allow to come up to room temp for about 10 minutes.
3. Mix together the Philadelphia cheese, chopped dill, lemon zest and juice.
4. Cut the pastry into half.
5. Roll out one half to a rectangle about 5cm larger both ways than the salmon steaks/side of salmon.
6. Spread a layer of the fresh spinach over the base of the pastry, leaving a 2cm border all round the edge.
7. Place the salmon on top of the spinach.
8. Spread the cheese/dill/lemon juice paste over the top of the salmon.
9. Top with a thin layer of spinach.
10. Brush the edges of the pastry with a little of the beaten egg.
11. Roll out the other half of the pastry and cover the salmon and spinach.
12. Seal the edges of the pastry together.
13. Brush the top with beaten egg and pierce a couple of holes in the top layer of pastry to allow the steam to escape.
14. Place onto a baking sheet and cook for 25-30 minutes until golden and cooked.

Serve with carrots and boiled potatoes.