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Lisa’s ‘Good Old Sausage Roll’

Ingredients:
Portions: 4
240g Pork Sausage Meat
50g Smoked Bacon, finely diced
80g Mature Cheddar (cubed)
½ Apple (peeled and diced)
1 Teaspoon Wholegrain Mustard
Plain Flour, for dusting
½ teaspoon paprika
¼ teaspoon chilli powder
½ sheet of Jus-Roll puff pastry
1 egg, beaten

Method:
1. Place the sausage meat, smoked bacon, cheese, apple, mustard, paprika and chilli powder in a mixing bowl and mix together until combined.
2. Transfer to a large, disposable piping bag.
3. Cut 3cm off the bottom of the piping bag and pipe the sausage meat in the centre of the pastry, from left to right along the length and brush the pastry with the egg, fold over and seal.
4. Take hold of the top edge of the pastry and fold it downwards over the filling bringing the edges together until they meet.
5. Press down with your hand to seal the pastry edges together, then use the back of a floured fork to lightly crimp the edge. Cut along the crimped edge to neaten, leaving a 1.5cm lip.
6. Brush the sausage roll all over with the remaining beaten egg and carefully transfer the roll to a greased, non-stick baking tray. Refrigerate for at least 30 minutes to firm up before cooking (or freeze).
7. While the sausage roll is chilling, preheat the oven to 210°C/190°C non-fan/Gas mark 6–7. (Or this can be done in an air fryer for about 15 minutes until golden)
8. Bake the sausage roll for 15–20 minutes, until the sausage meat is cooked through, and the pastry is puffed up and golden from the oven and transfer to a wire rack to rest for 10 minutes until ready to cut into your portions.

Lisa’s Good Old Vegan ‘Sausage’ Roll

Ingredients:
Portions: 4
250g Button Mushrooms (diced)
2 Garlic Cloves (chopped_
½ Medium White Onion (diced)
2 tablespoons Olive Oil
1 Teaspoon Wholegrain Mustard
20g Vegan Cream Cheese
20g Vegan Breadcrumbs
1 teaspoon parsley (chopped)
½ sheet of Vegan Jus-Roll puff pastry
50ml Soya Milk

Method:
1. Heat a pan on a medium heat, add the olive oil, onion, garlic and cook for 2-3 minutes until soft
2. Add mushrooms and cook for a further 5 minutes, stirring occasionally until the mushrooms cook down and go soft
3. Remove from heat and mix in the mustard, cream cheese, breadcrumbs and parsley, and mix well
4. Transfer to a large, disposable piping bag.
5. Cut 3cm off the bottom of the piping bag and pipe the mixture in the centre of the pastry, from left to right along the length and brush the pastry with the soya milk, fold over and seal.
6. Take hold of the top edge of the pastry and fold it downwards over the filling bringing the edges together until they meet.
7. Press down with your hand to seal the pastry edges together, then use the back of a floured fork to lightly crimp the edge. Cut along the crimped edge to neaten, leaving a 1.5cm lip.
8. Brush the roll all over with the remaining milk and carefully transfer the roll to a greased, non-stick baking tray. Refrigerate for at least 30 minutes to firm up before cooking (or freeze).
9. While the roll is chilling, preheat the oven to 210°C/190°C non-fan/Gas mark 6–7. (Or this can be done in an air fryer for about 10 minutes until golden)
10. Bake the sausage roll for 10-15 minutes, until the roll is cooked through, and the pastry is puffed up and golden from the oven and transfer to a wire rack to rest for 10 minutes until ready to cut into your portions.

Lisa’s Bonfire Toffee Apple

Ingredients:
Portions: 4
4 Braeburn Apples
300g Sugar
40g Water
30g Golden Syrup
½ Teaspoon white wine vinegar
4 drops of red food colouring
40g mixed sprinkles & chocolate for the topping

Method:
1. In a pan, put the sugar, water, golden syrup and white wine vinegar in, place onto a medium heat and bring to the boil for around 8-10minutes until golden (if you have a temperature probe it should be about 160 degrees or if you don’t have a temperature probe you can take a small amount of the caramel, place onto a plate and place onto the back of a spoon and it should set hard within a few seconds).
2. Add the drops of red food colouring and mix well
3. Dip each apple in, rotating to completely coat the apple and then carefully dip into your sweet treat topping.