So today I baked. Sausage rolls and (mini) mince pies. I made the sausage-meat mix using best-quality pork sausages, a chopped spring onion, some garlic, a bit more onion – and a handful of chopped parsley and a scant pinch of chilli powder. However, I used shop-bought puff-pastry. For the mince-pies – I made my own pastry (it contains ground almonds and also cream cheese) – but I used a jar of shop-bought mincemeat.
Next year I would really like to make both the filling and the pastry.
Anyway, very pleased with how both came out. I used my new high-qual mini-muffin tin (heavy) and they cooked really evenly and came out of the tin no problem. They really are small – each pie holding about a 1/2 teaspoonful of mincemeat.
The sausage rolls are better than the batch I made 1-2 weeks ago. The filling tastes better (I didn’t add water to it, which the BBC Goodfood recipe recommends) – and I didn’t use the food processor this time – instead using a knife to blitz the herbs/onions and then my hands to mix it all together. They’re also smaller than the last ones I made. The tip here is to (after rolling up the pastry) leave it in the fridge for a while before taking it out to slice thin pieces, using a heavy/sharp knife.
My Christmas soiree is tomorrow and I have a few more things to bake in the day.
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