Jane-Anne is an accomplished food writer and cook. Always a little wrinkle in her dishes and always easy and clean full flavours.
Paprika-Thyme Sausage Rolls
2 square sheets of puff pastry
32 pork chipolatas
2 Tbsp (30 ml) olive oil
a small bunch of fresh thyme
good quality smoked paprika, for sprinkling
1 egg, lightly beaten, for glazing
salt and milled black pepper
Set the oven to 200 ºC. Heat the oil in a large frying pan over a medium-high flame.
Add the olive oil and fry the sausages, in several batches, for about 6 minutes, or until they are lightly browned here and there, but nowhere near cooked through.
Drain on paper towels and set aside to cool. Line an oven sheet with baking paper and set to one side.
Lightly dust a board or your kitchen counter with flour and place the pastry sheets on top. Using the tip of a sharp knife, mark off two-thirds of the pastry. Cut this larger portion into long, narrow triangles, as shown in the picture, left.
You can use a ruler for this if you like, but don’t worry too much about accuracy, because no one will notice any discrepancies once the pastry is cooked. (The base of the triangles, however, should be slightly smaller than the average width of the sausages.)
Now cut the remaining strip of pastry into similar triangles. You should be able to cut 16 pieces from each full sheet. Arrange the triangles on the paper so their thin ends are pointing away from you.
Dust the triangles fairly generously with paprika (and anything else you fancy), and scatter lightly with stripped-off thyme leaves. Season lightly with salt and pepper, to taste.Place a sausage at the base of a triangle and gently roll it away from you towards the thin end of the the triangle, brushing it lightly all over, as you’re rolling it, with beaten egg.
Just before you get to the apex of the triangle, tuck in a tiny sprig of thyme (as shown in the picture on the left), and seal with a dab of beaten egg. Repeat with the remaining pieces.
Transfer the rolls to the paper-lined baking sheet and place in the oven. Immediately turn down the heat to 180 ºC, and bake for 35-40 minutes, or until the pastry is puffed and golden, and the sausages a lovely burnished brown. How long these will take to cook depends on your oven, so do keep a close eye on the pastry so it doesn’t burn.
Serve hot or warm, with a mustardy dip of your choice.
You can make these a day ahead, and keep them in the fridge ready for baking, but make sure that the sausages are completely cold before you roll them up.
Makes about 32 sausage rolls.
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Jane-Anne Hobbs is a food writer de luxe. Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review. Always on the look out for low carb dishes, she has latterly come up with some stunners. When she is not in her kitchen Jane-Anne runs one of South Africa’s most successful food websites and Facebook page – http://www.whatsfordinner.co.za/
CLICK HERE to go to her website.