GIANT SAUSAGE ROLL WREATH | Blondies Kitchen Channel скачать в хорошем качестве

GIANT SAUSAGE ROLL WREATH | Blondies Kitchen Channel

They see me rollllin’…SAUSAGE ROLLIN’ to be precise. You can’t beat a classic sausage roll. Flaky pastry, sausage meat and dunked in ketchup or HP sauce, it’s always a crowd pleaser. We thought we’d take the everyday sausage roll…and turn it into something SPECIAL with this wreath. What a centre piece this Boxing Day?! Give it a go and let us know what you think xoxo Ingredients: 2 rolls of 320g puff pastry 1kg of pork mince/sausage meat of your choice 3tbsp of crispy onions 1 tbsp mustard seeds Salt and pepper to taste 60g American mustard 60g runny honey 1 egg, beaten You will also need: Star cookie cutters Method: 1.Unroll your first sheet of pastry onto your surface and then unroll the second sheet, attaching them to each other so they make one large sheet. Set aside while you prepare your filling 2. Put your pork mince or sausage meat into a large bowl and mix with your crispy onions, mustard seeds, seasoning, mustard and runny honey. Give everything a really good mix with a fork or your hands if you want to get really stuck in. 3. With clean hands, roll your mince mixture into fat sausage shapes and lay in the centre of your pastry, leaving a border to seal it up. Go all the way along the pastry, leaving about 6cm spare at the end. 4. Slice the end of the pastry off and use this to cut out little star shapes to top your roll with. 5. Lift up the side closest to you and roll over, tucking the meat into the pastry really well. Then peel off the baking paper the pastry was wrapped in. 6. Seal the edges of the pastry together, ensuring there are no holes when baking and then turn the roll into itself to form a round wreath shape! Do this gently to avoid breaking your master piece. Stick the two ends together to hold them in the circular shape. Put the wreath directly on your baking tray ready for baking, ensuring all the paper the pastry came in has been peeled off. Crimp the sides of the wreath with a fork all the way around. Then stamp out some larger and smaller star shapes using your cookie cutters and place all over the top however you like. It’s good to patch up any holes with your stars. Leave to chill for at least 30 minutes or overnight covered in the fridge if you prefer. Pre heat your oven to 200C and prepare the middle/top shelf ready for baking. Brush your wreath with the beaten egg, and top the stars with a few mustard seeds on each one for added finesse! Put your wreath in the oven for 30-35 mins until the pastry is golden and the filling is piping hot. Leave to rest for a couple of mins before serving on a lovely cake stand or plate, with dipping sauces at the ready!