Rough Puff Sausage Rolls with Sage + Pickled Walnuts

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After a week of colder and typically English drizzly weather in June, I needed some buttery baked goods to brighten up the days. If you’re wondering what to eat, the answer is often sausage roll. Lunch box treat? Sausage roll. Snack? Sausage roll. Picnic in the park? Sausage roll. Cheeky breakfast? Sausage roll.

The first time you make sausage rolls, you realise what a sad version the shop-bought ones are. Pale soggy pastry, which lost all its flake in transit, filled with grey unseasoned filling. Granted, I have bought my fair share of supermarket sausage rolls. They have their place when time isn’t on your side and you just want convenience. Making your own is definitely more work but the beautiful product you get at the end is more than worth it.

I decided to make rough puff pastry as it’s a little easier than traditional puff pastry, but still gives you a flaky glossy and flavourful crust. By adding in fresh sage, caramelised onion and crushed pickled walnuts the sausage meat develops just the right amount of tang and sweetness.

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Continue reading “Rough Puff Sausage Rolls with Sage + Pickled Walnuts”

Moroccan Cornish Pasties

Eaten Cornish pastyCornish pasties are always guaranteed to put a smile on anyones face.

Traditional cornish pasties are filled to the brim with meat and veg; all encased in short crumbly pastry. The ideal takeaway lunch to keep you warm as this stubborn weather continues to be unchangeable. Continue reading “Moroccan Cornish Pasties”

Tartine Bread: Basic Country Loaf

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I’m sure all of you know my obsession with bread has been increasing recently since I started cultivating my own sourdough starter using the Tartine bread book.

Enrique is now about a month old and smelling mature. Some days he smells like vinegar and others like overripe fruit.

This loaf isn’t actually my first country bread. I tried to bake the country bread when my starter was about two weeks old. Me being impatient yet again. The bread tasted lovely but Enrique just wasn’t old enough. The loaf didn’t develop enough gluten during its rise and ended up spreading and being very flat. Continue reading “Tartine Bread: Basic Country Loaf”

The Beginning of a Bread Obsession: Sourdough Starter

starter is aliveFollowers please meet Enrique. Enrique please meet followers.

You two are going to become very intimate over the course of the next few weeks.

Yes, Enrique is my Sourdough Starter. And yes, I talk about him like he’s my boyfriend.

‘What are you going to do tonight?’ ‘Oh, just going home and feeding Enrique.’ Continue reading “The Beginning of a Bread Obsession: Sourdough Starter”

Onion Herb Tart

finished tart 2This weeks lesson: do not buy pretty shaped tart cases that you have no experience lining.

Do not attempt to line said tart case in an angry and impatient manner. This will only result in the following: badly made pastry, pale under baked pastry case and, in the end, a broken square pastry case.

As you all know from my previous melt down, I have had trouble lining this tart case. Continue reading “Onion Herb Tart”