Friday, 21 December 2018

Christmas Venison Sausage Rolls

The snowflake is optional
I originally thought I would make a batch of Rudolf Rolls for Paul's last shoot before Christmas. But the thought of making my own blue cheese puff pastry in the time I had available felt a bit like a stressful Bake Off challenge. This, then, has similar flavours but is very quick to pull together.

Christmas Venison Sausage Rolls (makes 16 chunky ones, 8 lunch-sized ones)

500g minced venison (I minced cubed venison through a medium screen)
1 medium onion, finely diced
1 tbs butter
6 juniper berries, crushed
50g fresh breadcrumbs
2 tbs cranberry sauce (I used a particularly nice Manfood cranberry, chilli and orange one)
100g strong blue cheese
1 egg
Salt & pepper
1 egg, extra
2 x 320g sheets ready rolled puff pastry

Preheat oven to 200C (fan).

Gently saute the onion in the butter until translucent. Don't rush it, it'll take a solid 10 minutes with an occasional stir. Set aside to cool.

Combine minced venison, cooled onion, juniper berries, breadcrumbs, cranberry sauce, crumbled blue cheese and the egg in a medium bowl. Season well with salt and pepper and mix well.

Unroll the sheets of puff pastry, leaving it on the paper it's rolled in, and brush with the extra egg, beaten (I find this helps the sausage to stick to the pastry).

Divide the venison mixture into 4. Take a portion, pat it into a sausage shape with your hands and place at one end of one of the sheets of pastry and squidge it until it's the same length as the pastry and an even thickness. Repeat with a second portion and place at the other end of the pastry, then repeat twice more with the other sheet of pastry.

You'll have 2 long sheets of pastry with a sausage at each short end. In case you are having trouble visualising.

With the help of the backing paper to keep it tight, roll the sausage over so it's covered by the pastry, then brush that strip of pastry with a bit more egg and roll again. So you have a sausage roll with a tidy top and a double layer of pastry on the bottom. Repeat from the other end, then repeat with the other sausages and sheets of pastry.

You now have 4 sausage rolls, still joined in the middle of the two sheets of pastry. Using a sharp knife, cut between the sausage rolls, then cut each sausage roll in 2 or 4, depending on your plans for them.

Transfer them to baking paper-lined baking sheets, leaving a good space to expand.

Brush them with more of the beaten egg. If I'd had any leftover pastry, I would have cut out Christmassy decorations to put on top, but I didn't. So I pressed a snowflake cookie cutter into the tops, cutting through a couple of layers of the lamination but not all the way through. I should have pressed just a little harder to make the patterns a little more distinct.

Bake for 20-25 minutes or until a rich gold. You'll probably need to rotate the sheets at half time so they cook evenly. Cool at least 10 minutes before serving.

1 comment:

grace said...

the snowflake is a very nice touch! this isn't a common dish in america but it needs to be.


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