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

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

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

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

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 cranberry twists

Ingredients
2 sheets of puff pastry
feta cheese
cranberry sauce

1. Preheat oven to 220°C / 425°F / gas 7. Grease a baking tray

2. Spread the cranberry sauce thinly onto one puff pastry sheet. Crumble the cheese over

3. Lay the other sheet on top and press down

4. Cut out strips and lightly twist them

5. Bake for 10-15 minutes and leave to cool on a wire rack

Corned beef and potato pie

Ingredients
225g plain flour
50g butter
50g lard
30ml water
pinch of salt
340g tin of corned beef
300g potatoes, boiled

1. To make the pastry mix flour and salt then rub in the fat to make breadcrumbs. Add cold water and mix into a stiff dough.

2. Preheat oven to 190°C / 370°F / gas 5. Grease a 20cm / 8 inch ovenproof plate

3. Divide pastry in half and roll out. Line the plate with one half.

4. Mash potato and corned beef together and place it in the pie.

5. Wet edges of pastry and cover the pie with the other half of the pastry. Seal edges

6. Brush with egg or milk and bake for 35-40 minutes

Vol-au-vents

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

2. Roll out a block of puff pastry to about 1cm thick (or use ready rolled pastry)

3. Cut out circles (about 6 cm diameter), then make a smaller circle inside (but dont cut all the way through) and prick holes in the middle circle with a fork

4. Place on a greased baking tray and brush with beaten egg or milk

5. Bake for about 10-15 minutes until the pastry has risen

6. Leave to cool then push the middles down to make a hole. Fill the holes with soft cheese