Hi all! It’s back to the regular schedule after a weekend of reblogs – I hope you enjoyed reading the bloggers I shared and you popped along to say hello / made new connections! It was very popular so I may make it a regular feature, watch this space…
Now everyone knows that Hobbits love their food and this hairy-toed blogger is no exception. Yes, I have hairy toes. We all do (don’t we?) Erm…moving on…
So for this week’s Monday Munchies I’ve a little snackerel of deliciousness that any adventuring wanderer would be happy to pop in their knapsack – a good old, sausage roll. I’m not a huge fan of sausages, as I mentioned last week, but something draws me to the homely nature of pretty much anything wrapped in pastry, savoury or sweet. I’m talking abut a good quality roll mind you, not something sweaty and greasy, that flops on the plate in a disturbingly limp manner! Something much more wholesome and tasty.
My favourite sausages are the spicy, chorizo variety and as I had some left from preparing last week’s hearty stew, I decided to use them up, mixing them with roasted veg and feta cheese, in handy, grab and go parcel. The result is a nourishing snack, perfect for lunch, that can be eaten hot or cold. The spiciness of the sausage is well complemented by the tang of the feta and the sweetness of the potato. Should you want to make them completely veggie, I’ve made them in the past by replacing the sausage with sun-dried tomatoes and the flavours still work really well together.
Let me know what you think and whether you have any tried and tested fillings for other yummy rolls. As always, enjoy! 🙂
WHAT YOU’LL NEED: (makes 8).
- 70g chorizo sausage.
- Half a (large) sweet potato.
- half a red pepper.
- 70g of button mushrooms.
- 1 pack of ready-roll shortcrust pastry. *
- 70g feta cheese.
- Olive oil for roasting / frying.
- Egg / milk for pastry glazing.
* I’m lazy when it comes to pastry and ready-roll does such a good job! You need around 320g in a sheet approx. 350mm x 230mm. If you wish to make your own and don’t know how, here’s a basic recipe.
Peel sweet potato and cut into cubes. De-seed pepper and cut into similar sized pieces to the potato. Lay out on a baking tray, season with salt and pepper and drizzle over olive oil. Roast in a hot oven (Gas Mark 7) for about 40 mins.
Whilst veg is roasting, chop mushrooms and chorizo into small chunks, then gently fry in olive oil for about 5 mins. Drain as much oil off as possible and set aside.
Drain excess oil from roasted vegetables then mix together with chorizo and mushrooms, to allow flavours to infuse. Crumble in feta and mix again.
Roll out the pastry then lay out half the filling mixture, close to one edge. Fold over pastry and pinch edges to seal. Place remaining filling onto pastry and fold once more, again sealing edges with a pinch.
Brush the inside of pastry edge with milk / beaten edge to help stick then cut into 8 pieces (on an angle to look fancy!). Brush top of each roll with egg / milk and make some tiny air slits in each. Place on a baking tray and cook for 20-25 mins at Gas Mark 6. Allow to cool on a wire rack.
Great eaten hot, but will keep for a week in an airtight container to be eaten cold for snacks!
Image Credits: Pinterest and my own.