@kauscooks: Brie & Harissa Sausage Rolls Recipe: Makes approx 20 - 500g sausage meat - 3 tbsp harissa paste - 1 tsp hot cayenne pepper/paprika - 3-4 tbsp chopped coriander or parsley - 2 tbsp melted butter if using veggie sausages - 1 x sheet puff pastry - 150g Brie cheese - Egg yolk for brushing Method 1. Prepare the Sausage Filling: Remove the sausage meat from its casing and place it in a large bowl. Add the harissa paste, cayenne pepper (or paprika, depending on your spice preference) and fresh coriander or parsley. Mix everything together until fully combined, using your hands if needed. If you're using veggie or vegan sausages, add a splash of melted butter or oil to compensate for the lower fat content, which helps prevent dryness. 2. Assemble the Rolls: Roll out the puff pastry on a flat surface. Spread the sausage mixture evenly along the edges, as demonstrated in the video. Squeeze the pastry together tightly, forming a long log. Add slices of brie along the sides of the roll (or you can cube the brie and mix it directly into the sausage filling). Fold over both sides of the pastry, then pinch the ends to seal, ensuring the rolls stay intact during baking. 3. Cut and Prepare for Baking: Slice the rolled pastry into smaller bite-sized pieces or keep it longer for traditional sausage rolls. Place them on a lined baking tray, then brush each roll with a whisked egg yolk for a golden finish. Use a knife to make small slits along the top to allow steam to escape, ensuring the puff pastry crisps up. Optionally, sprinkle with black sesame seeds. 4. Make the Hot Honey: Combine 1 tablespoon of chilli flakes with 1/2 cup of honey. Microwave for 30-40 seconds until the honey just starts to bubble, then let it rest for about 10 minutes to allow the flavours to meld. 5. Bake: Place the rolls in a preheated oven at 180°C (350°F) and bake for 20-25 minutes, or until golden brown. Serve with the hot honey for a sweet and spicy finishing touch. Enjoy! #sausagerolls #festivefood #xmas2024

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Tuesday 17 December 2024 12:04:20 GMT