hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn December 2016 | Page 28

Christmas Bacon and Cranberry Sausage Rolls INGREDIENTS 500g puff pastry 500g pork mince (minimal fat content) 1 small onion ½ stick celery 6 tbsp cranberry sauce 300g thinly sliced back bacon (fat removed) salt and pepper 1 egg Preheat the oven to 200°C/Gas mark 6 To make your sausage meat: Finely dice the onion and celery and add to a medium sized bowl with the pork mince and a generous amount of salt and pepper. Use your hands to bring the mixture together into one large ball. To roll the pastry: Cut the pastry in half and place one half on a lightly floured work surface - wrap up the other half and keep in the fridge until needed. Neatly roll the pastry into a rectangle about 25/50cm (This doesn’t have to be exact). The pastry should be about 3mm thick. Lay out the bacon, slightly overlapping itself, lengthways on to the pastry. Add 3 tablespoons of cranberry sauce and spread over the bacon. Take half of the sausage meat and spread along the middle of the bacon (Roll it into a sausage shape on a clean work surface beforehand to make it easier and less messy). Lift the bacon piece by piece and wrap it around the sausage meat. Crack the egg into a small bowl and lightly whisk. With a pastry brush, lightly brush the egg along the edge of the pastry closest to you. Lift the pastry from the opposite side and fold over the sausage meat and fillings. Press down firmly and push out any air bubbles. Use a fork to Rachel Gerrish is a professionally trained chef who lives and works in Buckinghamshire. In 2015, at the age of 22, she set up her own business, Rachel’s Creative Cooking. She currently runs after-school cookery clubs for primary school children teaching them basic skills in how to prepare quick and easy dinners, with a creative touch. Rachel is also a Paul Harris Fellow. 07429 182343 [email protected] www.rachelscreativecooking.co.uk 28 To advertise in Hiya Bucks text or call 07 947 349134 Rachel’s creative cooking