So what do you do when you've bought a pack of Turkish "Sac Yufka", or filo pastry, and find that you have enough pastry left over to pave the way from your kitchen to the moon and back?
Oddly enough, I also had best part of a pack of pork sausages left over from a miscalculation and hubby immediately said "sausage rolls!" when I pondered audibly as to what to do with them both. Seemed like a great idea.
Now, as luck would have it, I just happened to also have a small bowl of grated mature cheddar cheese that was also a leftover and just asking to be used in something.
Sausage, cheese, crispy pastry - yes, but it definitely needed something to lift the flavours. English mustard would be good, but our son isn't keen on English mustard. So, French mustard did the job - and, to be honest, I think it did it rather better than the English would have done.
So easy to make - just paint the pastry with oil or melted butter (I used a combination of groundnut oil and melted butter), spread on a tiny amount of mustard, sprinkle on some grated cheese, then lay on a skinned sausage and roll 'er up. Cut in half and ta-daa! Sausage rolls all ready to go in the oven (barring a quick swipe with the oily brush to encourage them to become golden).
At this stage they can be frozen, (provided the sausages haven't already been frozen). It is best to do so unbaked or be prepared to bake them again for 10-15 minutes to crisp up the pastry, if already cooked.
Truth be told, just about anything could go with the sausages in these sausage rolls - so feel free to go wild with funky combinations! Sausage and pickle, sausage and mushrooms, sausage & olives, sausage and chillis - I'm sure you can think of many more. I've since made some with wholegrain mustard and again with brown pickle (like Branston) and I can't decide which is the nicer as they were all so good!
The filo gives a deliciously light and crunchy texture to the soft, tasty sausage meat that would make them perfect for a finger buffet, or high tea, picnic or just as a snack. Don't wait until you've got leftover filo, sausages or cheese - these are too tasty to wait!
CHEESE & MUSTARD PORK SAUSAGE FILO ROLLS (makes 16 individual rolls)
8 pork sausages, skinned
8 rectangles of filo pastry 3" x 6" (approx)
4 tbsp grated cheddar cheese
French mustard to taste
10g melted butter or groundnut oil.
Take a rectangle of pastry and brush with melted butter or oil.
Spread a small amount of French mustard across one third of the pastry.
Sprinkle grated cheese on top of the mustard.
Place a skinned sausage on top of the cheese and slightly stretch it to reach both sides, if necessary.
Begin to roll the sausage into its cheesy mustardy pastry from the sausage end, right to the end of the pastry.
Taking a very sharp knife, cut the sausage roll in half.
Place each half onto a baking sheet (I always line mine with baking parchment or greaseproof paper), making sure they are sitting upon the pastry join.
Place into a pre-heated oven at 180degC/340degF/Gas 4 for 15 minutes, then turn to achieve an even bake and replace for another 10 minutes or until the pastry is golden and the sausage is obviously cooked.
Serve immediately, or cool on a wire cooling rack.