Pork and pickle sausage rolls

Ingredients
2 sausages, skins removed
Ready rolled puff pastry sheets
3 tbsp smooth sandwich pickle

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Lie the pastry out on a board and lie the sausage at one end

3. Roll the pastry, with the sausage over until it meets. Wet the pastry where it meets and press down. Cut along the length of the pastry

4. Cut the long roll in half and place on the baking tray

5. Repeat with the rest of the sausage and pastry. Then brush each sausage roll with milk

6. Bake for 25-30 minutes until cooked through

Salmon and spinach filo quiche

Ingredients
1 salmon fillet
Filo pastry
1 egg
150ml double cream
5 or 6 leaves of spinach, boiled
Dried parsley
30g cheddar cheese, grated

1. Preheat oven to 200°C / 400°F / gas 6. Grease a small pie dish

2. Line the pie dish with 4 layers of filo pastry (may have to cut to size/shape)

3. Fry the salmon until cooked and put in the dish with spinach, cheese and parsley

4. Beat the egg and double cream together and pour into the dish

5. Bake for 35-40 minutes until firm

Serves 1

Sausage and onion in puff pastry

Ingredients
2 sausages, chopped
Half an onion, chopped
Puff pastry
Worcestershire sauce
25g cheddar cheese

1. Preheat oven to 200°C / 400°F / gas 6. Grease a baking tray

2. Fry the sausages and onions for about 10 minutes until brown.

3. Add a few drops of worcestershire sauce and stir

4. Cut out a circle of the puff pastry about 15cm in diameter. Place on the baking tray.

5. Using a knife, lightly make a circle 3cm from the edge, but dont cut all the way through

6. Put the sausage and onions on the puff pastry inside the inner circle, leaving the outer edge clear

7. Sprinkle the cheese in middle

8. Bake for 20 minutes until pastry is puffed up and brown


Serves 1

Feta and cranberry triangles

Ingredients
270g pack of filo pastry
200g feta cheese, crumbled
5 tbsp cranberry sauce

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Mix the cheese and cranberry sauce together

3. Open out the filo pastry sheets and cut in half (across the width) then cut each half into 3 equal strips.

4. Take 2 strips of pastry and lie on top of each other on a board

5. Put a spoonful of the cheese mixture on one end of the strip and fold the corner over to make a triangle shape

6. Now fold that over, and continue along the strip until it is all wrapped up into a neat parcel

7. Brush with milk and place on a baking tray.

8. Repeat with the rest of the strips, then bake for 15 minutes until pastry is golden and crispy

Feta filo parcels

Ingredients
3 sheets filo pastry
100g feta cheese, crumbled
1 egg, beaten
1 tsp dried parsley

1. Preheat oven to 200°C / 400°F / gas 6

2. Lie the pastry sheets on top of each other and cut into 12 squares (3x4)

3. Take each square (3 layers) and push into the holes in a baking tin (as shown in photo)

4. Mix the cheese, egg and parsley together and put equal amounts into each pastry

5. Scrunch up the corners of each pastry to make a little parcel and brush with a small amount of milk or beaten egg

6. Bake for 15 minutes

Feta, sundried tomato and basil quiche

Ingredients

Savoury pastry case
2 medium eggs
150ml single cream
100g feta cheese, crumbled
100g sundried tomatoes
Fresh basil

1. Preheat oven to 180°C / 350°F / gas 6

2. Place the tomatoes, cheese and basil into the pastry case.

3. Beat the eggs, add the single cream and mix

4. Pour into the pastry case

5. Bake for 30 mins

Sausage rolls

Ingredients
5 sausages, skins peeled off
2 sheets puff pastry

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Lie the pastry out on a board and lie the sausage at one end

3. Roll the pastry, with the sausage over until it meets. Wet the pastry where it meets and press down. Cut along the length of the pastry

4. Cut the long roll into 3-4cm pieces and place on the baking tray

5. Repeat with the rest of the sausage and pastry. Then brush each sausage roll with milk

6. Bake for 15-20 minutes until golden

Chicken pie

Ingredients
4 chicken fillets, chopped
1 leek, chopped
100g sweetcorn
300ml milk
2 chicken stock cubes
puff pastry (enough to cover 4 pie dishes)
1tsp sage

1. Preheat oven to 200°C / 400°F / gas 6

2. Fry the chicken and leek for 10 minutes until cooked

3. Dissolve the stock cube in the milk and pour over the chicken and leek

4. Add the sweetcorn and sage and mix well. Heat for about 2 minutes until the sauce has thickened slightly

5. Cut the pastry into the shapes for the pie dishes

6. Divide the mixture between the 4 dishes and place pastry on top of each one

7. Brush with milk, make a hole in the middle of each pastry lid and bake for 30 minutes

Serves 4

Feta, tomato and basil triangles

Ingredients
270g pack of filo pastry (6 sheets)
125g feta cheese, crumbled
3 tbsp tomato puree
1 tsp dried basil

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Mix the cheese, tomato puree and basil together

3. Open out the filo pastry sheets and cut in half (across the width) then cut each half into 3 equal strips.

4. Take 2 strips of pastry and lie on top of each other on a board

5. Put a spoonful of the cheese mixture on one end of the strip and fold the corner over to make a triangle shape

6. Now fold that over, and continue along the strip until it is all wrapped up into a neat parcel

7. Brush with milk and place on a baking tray.

8. Repeat with the rest of the strips, then bake for 15 minutes until pastry is golden and crispy

Minced Beef Pies

Ingredients
500g minced beef
1 onion, chopped
1 sheet puff pastry, cut into 4 shapes to cover each pie dish
1 tsp worcestershire sauce
1 beef stock cube
250ml water
2 tbsp tomato puree

1. Fry the mince and onion until cooked.

2. Add the worcestershire sauce and water then stir in the stock cube. Cover and cook for 20 minutes

3. Preheat oven to 220°C / 425°F / gas 7

4. Season the mixture, stir in the tomato puree and place in the pie dishes

5. Place the pastry on top of each pie and brush with milk or beaten egg. Bake for 15-20 minutes

Serves 4

Salmon and feta filo parcel

Ingredients

1 salmon fillet

2 sheets filo pastry

25g feta cheese

Dried basil and dill

1. Preheat oven to 200°C / 400°F / gas 6

2. Lie 2 sheets of filo pastry on top of each other then fold in half to make 4 layers. Lie on a baking tray

3. Crumble the feta in the middle of the pastry. Sprinkle the herbs over the cheese

4. Place the salmon on top of the cheese and brush with milk

5. Fold the corners of the pastry over the salmon to make a parcel. 

6. Brush the parcel with milk and bake for 25 minutes until the pastry is golden

Serves 1

Pizza spirals

Ingredients
1 sheet of ready rolled puff pastry
1 tbsp tomato puree
1tsp dried herbs (I used oregano and basil)
50g cheddar cheese (grated)

1.  Preheat oven to 200°C / 400°F / gas 6. Grease a baking tray

2. Mix together the tomato puree and herbs. Spread over the sheet of puff pastry leaving a 2cm space at one end

3. Sprinkle on the cheese and roll up tightly. Brush the edge of the pastry (where you left a space) with water and seal

4. Cut into 1cm thick slices and place on the baking tray

5. Bake for 10-15 minutes

Cheese and bacon quiche

Ingredients
savoury pastry case
4 slices smoked bacon, chopped
70g cheddar cheese, grated
150ml single cream
2 medium eggs
dried thyme


1. Preheat oven to 180°C / 350°F / gas 6

2. Fry the bacon

3. Beat the eggs, add the single cream and mix

4. Place bacon and cheese in the pastry case. Pour over the egg and cream mixture

5. Sprinkle dried thyme over the top

6. Bake for 20-25 mins

Ham and leek quiche

Ingredients
savoury pastry case
75g ham, chopped
1 leek (white part), chopped
150ml single cream
2 medium eggs
chopped fresh parsley
dried thyme
70 g cheddar cheese, grated

1. Preheat oven to 180°C / 350°F / gas 6

2. Fry the leeks in butter until soft

3. Beat the eggs, add the single cream and mix

4. Place ham, leeks and parsley in the pastry case. Pour over the egg and cream mixture

5. Sprinkle cheese over the top and some dried thyme

6. Bake for 20-25 mins