These are a great tasting way to use up leftover mash potato. They're delicious straight from the oven and even taste great in a picnic cold. You can leave out the pickle if it's not to everyone's liking or add something spicier. Don't worry if the filling splurges out a little.
What you need
Cheese grater
spoon
bowl
rolling pin
sharp knife
small bowl
fork
pastry brush (use a spoon if you don't have one)
baking sheet
baking parchment (optional)
Ingredients
100g cheddar cheese
200g leftover mashed potato
Splash of milk
1 pack of puff pastry
A little flour
knife
2 tbsp sandwich pickle
1 egg
2 tsp sesame seeds
Method
Preheat the oven to 200°C/180°C fan/gas 6
Kids: Grate the cheddar cheese.
Put the leftover mash in a bowl with the cheese and a splash of milk and stir until well combined.
Put a little flour onto a clean work surface. Rub a little flour over a rolling pin. Cut the block of dough in half and roll each half out until it is half a cm thick and in a rectangle shape around 25cm long and 12 cm wide. Keep lifting and turning the pastry as you do this so it doesn't stick to the work surface.
Using a knife cut the edges so they are straight.
Spread the pickle in a long line on the right side of the centre line. Repeat on the other rectangle.
Take handfuls of the mash and roll into a sausage shape and line them up on top of the mash to create one long sausage down the right hand side. Repeat on the second piece of pastry.
In a small bowl, crack the egg. Using a fork, whisk the egg. Use a pastry brush or back of a spoon to paint the right edge of the pastry sheets with the beaten egg.
Fold the left edge of the pastry sheets over the mash sausage filling and stick to the right side. Using the back of a fork push the edges together sealing them and creating a crimp.
Paint the top of each sausage with more beaten egg and sprinkle over the sesame seeds.
Grownups: Use a sharp knife and cut each sausage into six pieces.
Kids: Cover a baking sheet with parchment paper if you have it and place the sausage rolls on top.
Grownups: Bake in the oven for 25-30 minutes until the pastry is puffed up and golden.
Warning! Children should be supervised in the kitchen at all times. Use child safe knives and supervise children if using the oven or hob.
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