Hello Dear Reader,
I've spent the day and I will be returning there too, in the kitchen. I've made two dozen more mince pies, a leek and bacon quiche and a tin full of very special sausage rolls. Don't be fooled by the muck you might have been served in a buffet, these really deserve the title of extra special. If you think you don't like sausage rolls then you need to make your own instead. More homemade fayre for my guests, as I said, I like to set a generous table.
I used ready made puff pastry. If you have time to make puff pastry, then you have a lovely life and you haven't got enough work to do. I bought it. I can't eat the stuff myself but I know that my family will love these.
Always keep the pastry in the fridge until you need it.
You will then need 250g of chopped smoked streaky bacon, or do what I did and use a pack of lardons from Aldi! You will also need two average red onions, finely chopped.
Dry fry the onions and lardons together in a non-stick pan, don't add any fat and once they have cooked. Leave them on a plate to cook completely.
Next, you will need some finely grated cheese. I always grate my cheese this finely, it melts really well.
Roll out the chilled puff pastry. Lay out the cooled onions and bacon.
Roll the sausage meat out with some flour and add to the centre of the pastry and bacon and onions.
Glaze with beaten egg.
Sprinkle with cheese and dust with smoked paprika.
Bake at 200 for 15 - 20 minutes. If the underside has crisped (no soggy bottoms thank you!) then they are cooked. Look at the lamination on those!
Cheesey, sausagey, baconey, onioney, spicy and buttery pastry all in one mouthful! This is more cottage cuisine that anything posh but my family love these!
The buffet for Christmas Eve is coming along nicely!
Come back tomorrow for the you know what, which I'll get ready tonight.
Until then,
Love Froogs xxxxx