Who doesn’t love a sausage roll? Meaty, savoury and easy enough for even the kids to help make; we think this recipe from Lavender & Lovage will be a winner with all Dad’s.
Why not bake some in the lead up to Father’s Day for an outdoor picnic, evening around the TV with all his favourite things or to pack in his lunchbox if he has to work on the day.
Gentleman's Afternoon Tea
A savoury version of traditional sweet Afternoon Tea, Gentleman’s Afternoon Tea usually consists of a selection of sandwiches, pies and meat dishes, not forgetting chutneys, with the addition sometimes of ale or gin instead of prosecco or champagne.
Taking inspiration from the classic members-only private Gentleman’s Club within the British upper class men in the 18th century, the on-site Packing House Café here at Middleport Pottery is offering Father's Day Afternoon Tea on Sunday 18th June at 2pm. You'll need to contact Re-Form at Middleport Pottery to book in advance.
Lincolnshire Sausage Rolls Ingredients
- 320g ready-rolled puff pastry sheet
- 400g packet high-meat content sausages (Karen used Lincolnshire)
- 1 free-range egg, beaten
- Pre-heat oven to 220C/Fan 200C/400F/Gas mark 7. Line a large baking tray with grease-proof baking paper.
- Skin the sausages.
- Divide the puff pastry sheet into 4 sections.
- Place each sausage in the middle of each pastry strip, you’ll need to cut some of the sausages so they fit each pastry strip. Brush each side of the pastry with the beaten egg and fold the pastry over to seal. Crimp the edge with a fork to seal the sausage rolls.
- Cut each sausage filled pastry strip into 2, to make 8 sausage rolls in total.
- Place the sausage rolls on to the prepared baking tray. Using a very sharp knife, or kitchen scissors, make several slits on top of the sausage rolls.
- Brush the sausage rolls with the beaten egg.
- Bake in the centre of the pre-heated oven for 20 minutes until the pastry has puffed up and the sausage rolls are golden brown.
- Serve on Blue Arden tableware.