4 minute read
THE COOKBOOK
Sausage Rolls
Recipe by Erin Merhar
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Ingredients:
3 slices bacon, finely chopped 1/2 onion, peeled and finely chopped 1 piece of celery, finely chopped 1 clove garlic, finely chopped 1 14 oz package of puff pastry, thawed according to package directions 1 lb. pork sausage 2 tbsp. chopped, fresh parsley 1/2 c. panko bread crumbs 2 large eggs, divided 1/4 tsp. salt 1/4 tsp. ground black pepper Mustard, for serving
Directions:
Sauté the onion in a pot with the oil until iHeat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes. In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use. Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you. Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry). In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later). Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.
Peanut Butter Spider Cookies
Recipe by Rachel Russell
Ingredients: 12 peanut butter cookies or your fav (store-bought or homemade) 12 min Reese’s peanut butter cups 1/4 cup semi-sweet chocolate, melted 24 mini candy eyes
Melt the chocolate in the microwave, stirring every 30 seconds until smooth. Transfer the chocolate to a piping bag or Ziploc bag with a tiny bit of the end snipped off. Place a tiny bit of melted chocolate in the middle of a peanut butter cookie then press a mini peanut butter cup on top. Using the piping bag, create 8 legs with the chocolate, 4 on each side. Repeat with remaining cookies. Use a bit of the melted chocolate on the front of the Reese’s peanut butter cup and place 2 mini candy eye balls on top, pressing them on. Share your recipe with us at recipe@CoastalDelightsMag.com. Recipes will be printed in our issue of Coastal Delights.
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