pork simplypork recipes
contents
perfect roast pork honey glazed gammon sausage and ale casserole sausages in a red onion gravy individual toad in the hole mustard pork on crushed potatoes potato-crusted pork with a creamy mustard sauce mexican sausage and beans mexican pull-apart pork pulled pork carbonara lite spaghetti alla carbonara ham and pineapple risotti quiche lorraine asparagus flan cheese and bacon pasties cranberry sausage rolls
prep time 10 minutes cook time 1 hour 40 minutes freezing recommended
perfect roast pork serves 6 - 8 / per 100g serving: 248kcal
1.35 kg loin of pork
Preheat the oven to 220째C / 200째C fan oven / gas 7
4 tbsp extra virgin olive oil
The pork should be at room temperature before you start this recipe. Using a paper towel dry the pork all over including the skin.
sea salt flakes 1 medium onion, halved 2 tsp plain flour 1 glass dry cider or white wine 500ml chicken stock
Using a very sharp knife make slashes approx a finger width apart across the skin, don't cut through to the meat, about half way down the fat. Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits. Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g, plus add on a further 25 minutes. Remove the meat from the roasting tin and wrap the meat completely in foil and keep in a warm place. Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices.
Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Add the stock and stir well, Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Remove the crackling from the pork and carve into thick slices. Serve with pieces of crackling and the gravy.
NB: depending on the size of joint amend the quantity of stock and cider accordingly.
prep time 30-40 minutes cook time 1 hour 40 minutes freezing recommended
honey glazed gammon serves 10 / per serving: 257kcal per 100g serving: 171kcal
1.5kg boned and rolled, good quality smoked gammon 1 small onion, peeled and halved 1 medium carrot, scrubbed and cut into short lengths 1 celery sticks, cut into short lengths 1 bay leaf 6 black peppercorns small handful of whole cloves
for the glaze
Put the gammon in a large saucepan and cover with cold water. Bring to the boil over a high heat, then remove the pan from the heat and drain all the water away. Refill the pan with fresh water, add the onions, carrots, celery, bay leaves and peppercorns. Return to the heat and bring to the boil. Reduce the heat, cover and leave the gammon to simmer gently for 20 minutes per 500g. (If your pan isn’t big enough for the water to cover the joint completely, turn it over halfway through the cooking time.) When the gammon is ready, remove the pan from the heat and carefully lift the meat from the water and place it on a board. Leave to cool for 15 minutes. Preheat the oven to 200°C / 180°C fan oven / gas 6.
2 tbsp runny honey 2 tbsp English mustard
Using a small knife, carefully cut away and peel off the rind, leaving as much of the fat as possible. Score the fat in a diamond pattern and push a clove into the centre of each diamond. Line a roasting tin with a large piece of foil and place the gammon inside. Bring the sides of the foil up to create a bowl shape in which the gammon can nestle.
make the glaze: mix the honey and mustard together until smooth Brush half of the glazed evenly over the gammon, including the face. Bake in the centre of the oven for 10 minutes. Take out of the oven and brush the remaining honey mixture over the gammon. Put the meat back in the oven, placing the tin so the opposite side of the gammon is facing the back. Cook for 10 -15 minutes until the fat is glossy and golden brown. Remove from oven and leave to stand for about 15 minutes before carving. Put the gammon on a serving platter or board. Pour any of the marinade that’s collected in the foil into a small pan and warm it through gently. Carve the gammon into thin slices and serve dribbled with a little of the hot basting liquor to serve.
NB: If the top starts to get too brown in places, cover loosely with small pieces of foil.
prep time 30 minutes cook time 30 to 45 minutes freezing recommended
sausage and ale casserole serves 4 / per recipe: 1,419kcal / per serving: energy 355kcal*
1 tsp olive oil 8 pork sausages (based on 128kcals per sausage)*
1 large onions, chopped 1 celery sticks, trimmed and thinly sliced 3 medium carrots, peeled and thickly sliced 335ml India pale ale ½ beef stock cube 1 heaped tbsp tomato purÊe 2 tsp light muscovado sugar 1 bay leaf
Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages large saucepan. Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for 5 minutes or until beginning to soften and lightly colour. Tip the vegetables into the pan with the sausages. Pour the ale and 150ml water into the pan and crumble the stock cube over the top. Stir in the tomato purĂŠe, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.
1 leeks, trimmed and cut into 2cm slices
Add the leeks to the pan and simmer uncovered for 5 minutes, stirring occasionally. Stir the cornflour into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened.
1 tbsp cornflour, mixed with small amount of cold water
Remove the pan from the heat, season and serve.
splash Worcestershire sauce
salt and freshly ground black pepper
prep time 10 minutes cook time 20 minutes freezing recommended
sausages in a red onion gravy serves 4 / per recipe: 1,462kcal* / per serving: energy 366kcal
8 pork sausages (based on 128kcals per sausage)*
2 tsp olive oil 1 large red onion, thinly sliced 3 tsp soft brown sugar 2 tbsp plain flour
caramelise the onion: heat the oil in a large frying pan, add the onion and sprinkle with the sugar, then cook gently, stirring from time to time, for 12-15 minutes or until the onion is lightly caramelised. Preheat the grill. Grill the sausages, turning regularly, for about 15 minutes or until evenly browned.
600ml hot beef stock 100ml Port 2 tbsp Worcestershire sauce
make the gravy: sprinkle the flour over the caramelised onion, stir and cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce. Bring to the boil, then reduce the heat and leave to simmer gently. Serve.
prep time 10 minutes cook time 20-25 minutes freezing NOT recommended
individual toad in the hole serves 4-8 / per recipe: 1959kcal* / per pudding: energy 245kcal
8 pork sausages (based on 128kcals per sausage)*
for the batter 140g plain flour 4 eggs 200ml semi skimmed milk salt & pepper
make the batter: tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually, add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. (The batter is best left to stand for an hour or so) Preheat the oven to 220ËšC / Fan 200ËšC / Gas 6. Place a sausage in each hole of 2 x 4 hole Yorkshire pudding tins, place the tins in the oven for 15 minutes, turning the sausages halfway through, until the sausages have coloured, do not over cook. Remove the sausages from the oven, carefully and evenly pour the batter into the holes around the sausages. Place the tins back in the oven and leave undisturbed for 20-25 minutes until the puddings have puffed up and browned. Serve immediately.
NB: there should be enough oil from the sausages, so you shouldn’t need additional any oil in the tins.
prep time 10 minutes cook time 35 minutes freezing NOT recommended
mustard pork on crushed potatos serves 4 / per recipe: 1,397kcal / per serving: energy 349kcal
4 x 135g lean boneless pork loin steaks 300ml cider 1 tbsp wholegrain mustard 1 pork stock cube, crumbled 450g baby new potatoes, scrubbed 1 tbsp finely chopped fresh chives salt and freshly ground black pepper
Heat a non stick frying pan and add the pork steaks. Cook them over a medium heat for 2 - 3 minutes until browned. Add the cider, mustard and stock cube to the pan, stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 30 minutes. Meanwhile, cook the potatoes in lightly salted, boiling water for 15 minutes, until they are tender. Drain well and, using a potato masher, lightly crush them. Add the chives and mix well. Season with freshly ground black pepper. Divide the crushed potatoes between four warmed serving plates and top with a pork steak and a generous drizzle of the cooking juices. Serve.
prep time 30 minutes cook time 1 hour 30 minutes freezing NOT recommended
potato-crusted pork with a creamy mustard sauce serves 4 / per recipe: 2,016kcal / per serving: energy 504kcal
for the pork (calories 1,381) 4 x 135g pork loin steaks 2 tsp wholegrain mustard 600g Maris Piper potatoes, peeled 15g butter
for the sauce (calories 635) 1 tsp olive oil 1 banana shallot, peeled and finely sliced 1 tsp plain flour 450ml cider 1 tsp Dijon mustard
Preheat the oven to 180ËšC / fan oven 160ËšC / Gas 4. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a half a teaspoon of the wholegrain mustard over the pork. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes.
1 tsp wholegrain mustard 1 tsp light brown muscovado sugar 1 tbsp clear honey 100ml light double cream
for the sauce: return the pan used to cook the pork to a low heat. Add the oil and heat, add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon.
Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with the creamy mustard sauce.
NB: using full fat cream add 220 calories per recipe, 55 per portion.
prep time 20 minutes cook time 25 minutes freezing recommended
mexican sausage & beans serves 6 / per recipe: 2,368kcal / per serving: energy 395kcal*
1 tsp olive oil 12 pork sausages (based on 128kcals per sausage)*
8 smoked bacon medallions, cut into 2.5cm lengths 2 onions, thinly sliced 2 garlic cloves, crushed ½ tsp hot chilli powder 400g can chopped tomatoes 300ml chicken stock
Preheat the oven to 200˚C / fan oven 180˚C / Gas 6. Heat half of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large casserole dish. Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages. Place the onions in the frying pan and fry over a medium heat until they start to soften, Add the garlic and cook for 2-3 minutes more until the onions turn pale golden-brown, stirring frequently. Add a little more oil, if needed. Sprinkle over the chilli powder and cook together for a few seconds longer.
2 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp dark brown muscovado sugar 1 tsp dried mixed herbs 2 bay leaves 3-4 sprigs of fresh thyme 100ml red wine 400g mixed salad beans salt and freshly ground black pepper
Stir in the tomatoes, chicken stock, tomato purée, brown sugar, Worcestershire sauce and herbs. Pour over the wine, and bring to a simmer. Carefully tip into the casserole dish with the sausages and bacon and cover with the lid and place in the pre-heated oven for 30 - 40 minutes. Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, until heated through and the sauce is thick. Season to taste and serve with rice or slices of rustic bread.
prep time 15 - 20 minutes cook time 8 hours freezing recommended
mexican pull-apart pork serves 8 / per recipe: 3483kcal / per serving: energy 435kcal
2 medium red peppers, thinly sliced 2 medium brown onions, thinly sliced 375g jar chunky tomato salsa 280ml barbecue sauce 4 cloves garlic, peeled and crushed 3 tsp ground cumin 2 tsp cayenne pepper 1tsp dried oregano 1kg boneless pork shoulder
to serve 8 large flour tortillas 150ml soured cream 2 limes, cut into 8 wedges Fresh coriander leaves
Combine the peppers, onion, salsa, barbecue sauce, garlic, spices and herbs in a large slow cooker. Add the pork, turning to coat in the mixture. Cover and cook on low for 8 hours. Carefully remove the pork from the cooker; shred the meat using two forks. Return the meat to the cooker, stir gently and season to taste. Divide the pork between the tortillas. Serve with the soured cream, lime wedges and coriander leaves.
prep time 30 minutes marinating 8-12 hours, cook time 13 hours freezing recommended
pulled pork serves 6-8 / per 100g serving: 275kcal
2-3kg pork shoulder preferably with a bone running through and a layer of fat on the bottom
dry rub 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tbsp cayenne pepper 1 tbsp salt 1 tbsp ground pepper 1 tbsp paprika 110g brown sugar
brine solution 130g salt 110g cup brown sugar 2 litres cold water
dry rub: mix all ingredients together well and store in an air tight container. brine solution: add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and 3 tablespoons of the dry rub and stir well to combine. prepare the pork: rinse the pork shoulder and place in a 2 gallon ziploc bag (or a container big enough so the shoulder is completely covered by the brine). Carefully pour in the brine solution and add two dried bay leaves. Refrigerate for at lEast 8 hours. Preheat the oven to 110˚C / Fan 100˚C / Gas 1/4. Remove pork shoulder from brine solution, pat dry with paper towels, generously, cover the WHOLE thing in your dry rub mix. And massage it into the skin well. There will be some dry rub mix left, this will be used later. Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone. Place uncovered on the middle rack in the pre-heated oven. Set the alarm on the thermometer for 94˚C. Do not take it out of the oven until the center of the shoulder reaches at least 94˚C.
2 bay leaves 3 tbsp dry rub mix
3” deep roasting tin 2 gallon ziploc bag
When the alarm goes off and the shoulder has reached 94˚C, turn off the oven and let the roast cool for about 2 hours before removing from the oven. Turn off the alarm, but keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. After a couple hours, when the temperature drops to 80˚C degrees or slightly lower, remove the shoulder from the oven. Place on a large, clean work surface such as a cutting board, and remove the crusted fat on the top. Using two large forks, begin pulling the meat apart. (It will fall apart very easily). Take a few taste test bites, then generously sprinkle the dry rub mix over the shredded meat until it is seasoned really well. Be really generous with the dry rub and really mix it in.
NB: Cooking at 110˚C, will take between 1.5 to 2 hours per 500g to cook. REhEatINg: Place in a pre-heated oven 180˚C / fan oven 200˚C / Gas 4 for about 5-8 minutes.
prep time 10 minutes cook time 10 minutes freezing NOT recommended
carbonara lite serves 4 / per recipe: 1,887kcal / per serving: energy 472kcal
300g tagliatelle or spaghetti 1 tsp olive oil 1 small onion, finely sliced 2 garlic clove, crushed 170g Philadelphia light chive 250ml semi-skimmed milk 130g smoked ham, diced 15g fresh flatleaf parsley, roughly chopped 40g parmesan shavings
Cook the tagliatelle in a large saucepan of boiling water for about 8 minutes or according to the packet instructions. Heat the oil in a frying pan and gently cook the onion and garlic until softened. Add the chive Philadelphia and milk and continue to cook over a low heat until the Philadelphia has melted. Stir in the ham pieces. Drain the pasta and return to the saucepan with the Philadelphia mixture and all but 1 tablespoon of the chopped parsley. Gently stir the Philadelphia mixture through the pasta. Garnish with the remaining parsley and parmesan shavings. Serve.
NB: As an alternative to the smoked ham, use pieces of cooked crispy lean bacon or panetta. Omit the parmesan for a healther version by 40kcal per portion.
prep time 10 minutes cook time 10 minutes freezing NOT recommended
spaghetti alla carbonara serves 4 / per recipe: 2,544kcal / per serving: energy 636kcal
400g spaghetti 100g lardons pancetta (or guanciale if you can get it) butter 1 clove garlic halved 4 eggs 100g parmesan grated, or pecorino or half and half
Cook the pasta following the packet instructions in salted water, but checking how well it is cooked about 2 minutes before the official time is up (do not overcook). Meanwhile, put the pancetta into a cold frying pan and bring it slowly up to a high heat. Once the pancetta has given off a little fat, add a knob of butter and the garlic clove and turn the heat down to medium. Fry until the pancetta is browned but not too crisp or it will be hard. Fish out the garlic and discard it. Beat the eggs with most of the cheese. As soon as the pasta is done, drain it, keeping back a few tablespoons of cooking water and tip it back into the hot pasta pan. Add the egg mixture and pancetta and quickly toss everything together (use a pair of tongs). Add plenty of black pepper and enough of the pasta water to keep the pasta looking saucy. Serve, sprinkled with the rest of the cheese.
prep time 10 minutes cook time 30-40 minutes freezing NOT recommended
ham and pineapple risotto serves 4 / per recipe: 1,936kcal / per serving: energy 484kcal
320g arborio rice 1 onion, finely sliced 30g butter 147ml dry white wine 1 litre hot chicken stock 120g ham, diced 110g pineapple, cut into small chunks 40g parmesan, grated
Heat the butter, in a large non-stick high sided frying pan in a large non-stick high sided frying pan, add the onions and fry very slowly for about 15 minutes without colouring. When the onions have softened, add the rice and turn up the heat. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring. Once the wine has cooked into the rice, add your first ladle of hot stock. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Add the ham and pineapple, cook through. Taste the rice - is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Just add some boiling water if you run out of stock. Remove from the heat and add the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes, to create the perfect risotto, as this makes the risotto very creamy like it should be. Serve.
NB: you can add a wide varitiey of different ingredents, ie. peas, chicken, bacon, chorito, to create your perfect risotto.
BasIc REcIPE serves 4 / per recipe: 1,681kcal / per serving: energy 420kcal
chIckEN aND PEtIts PoIs RIsottI add 150g of cooked chicken and 100g cooked petits pois serves 4 / per recipe: 1,906kcal / per serving: energy 477kcal
prep time 30 minutes cook time 45 - 55 minutes freezing recommended
quiche lorraine serves 8 / per recipe: 3,882kcal / per serving: energy 485kcal
shortcrust pastry 200g plain flour 20g cornflour 100g cold butter, cubed pinch of salt
Pre-heat the oven to 180째C / Fan 160째C/ gas 4. Put the plain flour, cornflour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
2-3 tbsp cold water
Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in clingfilm and chill for 30 minutes before using.
filling
Roll out the pastry and line a 23cm flan dish.
250g grated 30% lighter mature cheddar cheese
Line the pastry with parchment and fill with weights, blind bake until the edges are barely golden about 12 to 15 minutes.
200g lean smoked bacon, diced & cooked, all fat removed 1 onion, finely chopped and cooked 4 medium eggs 150ml semi-skimmed milk
Remove from the oven and remove the weights and parchment (the bottom of the pastry will still look wet and uncooked at this point). Return to the oven and bake until the bottom looks dry, about another 5-10 minutes.
284ml low fat double cream
Set aside until required.
freshly ground black pepper
Beat the egg in a seperate bowl, add the milk, cream and seasoning and beat together.
Fill the cooled pastry crust with half the cheese, then add the onion and bacon, top with the remaining cheese. Pour over the egg mixture and bake in the oven for 45-55 minutes, until firm to the touch and golden on top. Serve.
NB: using full fat cream add 220 calories per recipe, 28 per portion.
prep time 30 minutes cook time 35 - 40 minutes freezing recommended
asparagus flan serves 6 / per recipe: 1,962kcal* / per serving: energy 327kcal
1 bunch young asparagus, about 12 spear tips, trimmed 100g lean smoked bacon (medallions), cut into 1cm strips 1 tsp olive oil 1 medium onion, finely sliced 20g cornflour 300ml semi-skimmed milk 3 eggs, beaten 40g grated, 30% lighter mature cheddar cheese salt and freshly ground black pepper
250g pack of shortcrust pastry* (calories 1118)
oR shortcrust pastry (calories 1472) 200g plain flour 20g cornflour 100g cold butter, cubed pinch of salt 2-3 tbsp cold water
Preheat the oven to 200˚C / fan oven 180˚C / gas 6. Roll out the pastry and line a 20cm loose-based flan tin that’s about 3.5cm in deep. Line the pastry with parchment and fill with weights, blind bake until the edges are barely golden about 12 to 15 minutes. Remove from the oven and remove the weights and parchment (the bottom of the pastry will still look wet and uncooked at this point). Return to the oven and bake until the bottom looks dry, about another 5-10 minutes. Slice the asparagus into lengths of about 5cm. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Add the cooked onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Put the cornflour in a non-stick saucepan and stir in 50ml of the milk to make thin paste. Pour over 200ml of the milk and stir well. Bring to a simmer, cook for a minute over a medium heat, stirring constantly, until the sauce is thick and smooth. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce.
altERatIVE Pastry Base* (calories 627)
1 tbsp sunflower oil 4 sheets filo pastry, (492 calories) each about 32 x 38cm
Stir in the beaten eggs until thoroughly combined. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Bake in the centre of the oven for 30 - 35 minutes or until the pastry is lightly browned and the filling is set. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
MakINg youR oWN shoRtcRust PastRy: Put the plain flour, cornflour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in clingfilm and chill for 30 minutes before using. *altERatIVE: Lightly Oil the flan tin, then place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Repeating with sheet 3 and 4. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on a baking tray. Fill and cook as above. Freezing Not Recommend. Serves 6 / per recipe 1,471kcal / per serving 245kcal.
prep time 20 minutes cook time 45 minutes freezing recommended*
cheese & bacon pasties makes 10 / per recipe: 3,604kcal / per serving: energy 360kcal
350g x 2 packet puff pastry
Pre-heat the oven to 200째C / Fan 180째C/ gas 6.
2 medium potatoes, diced small
Mix all the ingredients together well in a bowl.
1 medium onions, finely chopped 220g grated 30% lighter mature cheddar cheese 250g lean smoked bacon, diced & cooked
Divide each pack of pastry in 4 and roll each piece into a round about 15cm in diameter, re-roll cut off pastry and make two more 15cm circles. Put a tenth of the cheese and bacon mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.*
1 large egg, beaten salt and freshly ground black pepper
Lay the pasties on a floured baking sheet and brush them with milk or beaten egg. Bake them for 45 minutes.
plus beaten egg or milk to glaze
Serve.
NB: Best frozen before cooking
prep time 15 - 20 minutes
cook time 25 minutes freezing recommended (best before baking)
cranberry sausage rolls makes 6 / per recipe: 3,240kcal / per sausage roll: energy 540kcal
1 tsp olive oil 1 small onion, finely sliced 2 tsp chopped fresh ginger 2 tsp chopped fresh thyme 50g dried cranberries 1 handful breadcrumbs 350g good quality sausage meat 350g pack of ready maded puff pastry 1 egg, beaten with a little milk
Preheat the oven to 180ËšC / fan oven 160ËšC / gas 4. Heat the oil in a saucepan and add the onions. Cook gently for about 15 minutes until soft and golden brown. Add the ginger and thyme, cook for a couple of minutes more and then spread out on a plate to cool. Put the sausage meat in a mixing bowl with the cooled onion mix, cranberrys and the breadcrumbs, then scrunch well with your clean hands to mix together. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle. Brush the pastry with the egg mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
altERatIVE: for a simple Traditional Sausage Rolls, omit the ginger, thyme and cranberries, replace with 2-3 tsp of chopped fresh sage (512kcals per roll), or for Pork and Apple omit ginger, thyme and cranberries, add one small diced eating apple (523kcals per roll).
simplymince by Heather Cussell