Asked on 27 Oct 2016 by maartje
Delia's Veggie 'sausage rolls' from the Happy Christmas Book
Last year I had so much trouble making these, so I thought I'd ask for some help before this year!
Firstly, when I tried doing my own puff pastry (my first attempt at this) it was a disaster - I now think perhaps I didn't keep it cold enough.. any tips gratefully received!
Secondly, even with shop-bought pastry I had huge problems. While cooking the filling just splurged out the ends, and the overall shape was very flat. Also, thy were very big, unlike shop-bought cocktail sausage rolls. What am I doing wrong? I never normally have many problems with my cooking - least of all when I use Delia recipes!
Hello,
For the quick flaky pastry, we show how to make this in the cookery school if you want to have a look.
Pastry, Flour Based Sauces and Batters: Quick Flaky Pastry
For the issues with the filling I would use a mature cheddar and mix it really well. You could add and egg yolk, which will help hold it together.
You can make them any size you like.
If you cut them straight, like the pork sausage rolls, they will ooze less during cooking and if you chill them for 30 minutes (before you glaze them) that will help too.
I hoe that helps.
Best wishes
Lindsey