Yesterday, on Saturday Kitchen, Rick Stein showed his recipe for corned beef hash, served with ketchup. Food snobs may have baulked but ketchup definitely has its place in the kitchen, especially with sausage rolls, as I'm sure you remember from your younger years.
Of course, you can buy them ready made at the supermarket and heat them in the oven, but it is so much more satisfying to make your own. They make a delicious snack with a drink in the evening.
Unless you wish to go the whole hog and make your own sausage meat and pastry, you need only three ingredients: puff pastry, sausage meat and an egg yolk. Dust the worktop and roll the pastry out to 3-4 mm thick. If you can't find sausage meat, use sausages and remove the skin. You can add some herbs, mustard or finely chopped apples. As you can see in the photo above, I was rather generous with the sausage meat - another benefit of making your own. Fold the pastry over the meat and press it closed using some egg yolk and a fork. Trim the ends and cut some vents into the top. Glaze with egg wash and place on a baking tray. I use a silicon liner which is guaranteed non-stick. Bake in the oven at 180 degrees celsius for 15-20 minutes.
|Roll the pastry to 3-4 mm thickness|
|Fold the pastry over the sausage meat and seal|
|Cut vents into the top and glaze with egg|
|Bake on a non stick tray for 15-20 minutes until golden brown|
Cut into bite size portions and serve with tomato ketchup.