Glam sausage rolls
Preparation time: 10 minutes
cooking time: 30 to 40 minutes
18 cocktail sausages
500g block puff pastry
1 free-range egg, beaten
2tsp each sesame and poppy seeds
1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the sausages on an oiled baking sheet and bake for 15 to 20 minutes until cooked. Remove and leave to cool.
2. Roll out the pastry until it is 3mm (⅛in) thick, and around 30 x 15cm (12 x 6in). Cut into 18 squares measuring 7 x 7cm (3 x 3in). Glaze with the egg. Place a sausage diagonally across each square, fold over the opposite corners of the square and pinch together to seal. Glaze again, then sprinkle over the seeds, place on a baking sheet and bake for 15 to 20 minutes until golden. Serve warm.
Packs of frozen vol-au-vent cases can be easily turned into moreish bites with some creative fillings. Try these…
Chicken and porcini mushrooms
Soak 40g (1½oz) porcini mushrooms in 250ml (9fl oz) boiling water for 15 minutes. In the meantime, bring 700ml (1¼pt) chicken stock to a simmer in a large saucepan and add 4 skinless, boneless chicken breasts. Cook for 15 to 20 minutes, then remove, reserving 6tbsp of the stock. Drain the mushrooms, reserving 4tbsp of the liquid, then chop and fry them for a few minutes in a non-stick frying pan. Remove and leave to cool. Shred the chicken and add the mushrooms, 200ml (7fl oz) half-fat crème fraîche, the reserved stock and mushroom liquid, and 50g (2oz) grated Parmesan. Add a little chopped tarragon and season before using to fill the cooked vol-au-vent cases.
Grilled artichokes and pesto
For a simple vegetarian option, drain a jar of artichoke antipasto and slice them in
half or into 3 pieces. Add a little low-fat cream cheese and some pesto, then mix well and use to fill the vol-au-vent cases.
Check out the latest issue of Feel Good Food, available at WHSmiths and newsagents, bursting with delicious recipe ideas.
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