The 'Here's what I had for dinner last night' thread - Part I

limnam wrote: »

Where did your interest in Polenta come from? I see you use it a lot, I've never had it served to me by anyone but an Italian. Yours especially the fried does look mouth watering.

mike65 wrote: »

Hi very simple (need to be for my ability!)

Each roll has the following basics

3 large sausages deskinned
diced 3 slices of onion
diced slices of tomato

with anything else that takes your fancy/needs using up.

For a bit more kick I suggest English mustard or Worcestershire Sauce.


Roll out the pastry (a bit longer than A4 and slightly narrower) squish the sausages together across the pastry about 2 inches from the top (in portrait format!) and throw on the tomato and onion, leave about an inch grace either side, break an egg beat it and put it around the edges of the pastry. Pat it all down, then roll it all over from the top so the pastry overlaps at the end. Then press the edges together and use the egg to brush the roll down to the lower sides, score the top three times so the air escapes as it heats up (otherwise you just get a burnt top). Cook gently at 100 C in a preheated top oven, after about 15 minutes turn up the heat to 150 for the last 5 (obviously checking is a good idea) but I find when you hear it start to bubble its ready! Hope that helps.