Sausage Rolls

My family are beasts when it comes to sausage roll. Me too, I won’t deny that I’m a feasty beasty when it comes to sausage meat wrapped in pastry. A marriage of two my my favourite foods, I prefer  a mini bite sized one or two or ten, but won’t turn down a big one. The smell of them cooking has me fixated on the oven timer, and warm from the over it’s hard to find a comfort food of equal standing. As The Crokery will be bursting at its seams this Christmas I have begun making and freezing them. Seriously no work of a lie, when we’re in full swing I can’t keep up with the demand without a little backup.

Sausage meat, beats taking the case off sausages

Sausage meat is so versatile, it can be flavoured with practically anything, so rummage in you larder  & grab what looks tasty.

Parmesan, cranberries, sage, rosemary,tomato paste, pecans, onion relish

Here are a few recipes for flavouring the sausagemeat

Herb sausage rolls

1 pound sausage meat, 3 tsp chopped fresh rosemary, 3 tsp chopped fresh sage, 2 tsp dried oregano, 1 scant tsp black pepper.

Margarhita sausage rolls

1 pound sausage meat, 2 heaped tbsp onion relish, 1 tbsp tomato paste, 25g finely grated parmesan cheese, 25g finely grated pecorino cheese.

Cran-Can sausage rolls

1 pound hot sausage meat, 50g chopped pecans, 50g chopped fresh cranberries.


Which ever recipe you decide on, or whether you make up your own the method is the same. Chuck all the ingredients into a bowl and mix thoroughly either with you hands or a wooden spoon.

Pull off a large piece of  plastic wrap and lay it flat on the counter. Place the sausage mixture onto it in a long line. Encase in the plastic wrap, and roll to make into a skinny sausage, twist closed the ends and chill.

Roll out the pastry into a long thin rectangle. It should be between 1/8 and 1/4 inch thick.

Start rolling the sausage meat into a, well thinner sausage shape that is 1 inch in diameter and lay it onto the pastry 2 inches from the edge

When the sausage meat is length of the pastry, brush beaten egg along the edge

Roll the pastry over the sausage meat

Like this, Press the fold over edge down onto the pastry to seal it

Cut to get a straight and then press down with a fork, this is decorative and also a double seal.

Brush the top with egg

I cut the sausage rolls into 1 inch lengths

Lay them onto a parchment paper covered baking sheet and…

Pop them into the freezer until frozen.

When they are frozen I put them in a freezer bag then whip them into a 325º oven for 30 – 35 minutes

Halloween Fruit Tart

Halloween doesn’t have to be a candy explosion and it’s certainly NOT just for the young, it’s for the young at heart. This tart will get you in the festive mood just in a slightly more grown up manner.



This is a pate brisse dough


8oz Butter


8oz all purp flour


4 oz cake flour


1/2 tsp salt


1/4 tsp baking powder


3 fluid oz ice cold water


I coloured the dough as I was adding the water at the end but think it may be easier to soften the butter and add the food colouring to that and then re refrigerate it before you start.


Cut  the butter into little pieces Combine the dry ingredients; Rub butter in by hand or with a paddle on the lowest speed, leaving pieces of butter no bigger than the size of a pea.


Stir in the water little by little until the dough holds together. Scrape out of bowl and wrap in cling film and flatten into a disk. chill for 30 mins in fridge.


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Roll out until 1/8 -1/4inch thick and big enough to hang over the edge of a 9 x 9 inch square tart pan,Press into the edges and leave the over hang, Prick bottom of pastry with a fork.


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Chill for a further 30 mins and then bake blind for 20-25 mins leave to cool and trim edges with a sharp knife



1 pink milk


2 oz corn starch


4 oz granulated sugar


1 egg


4 yolks


2 oz butter


1/4 vanilla extract


orange food colouring


3 oz orange liqueur


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Dissolve cornstarch in 1/8 total amount of milk


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Combine remaining milk with sugar in a saucepan, bring to a boil.


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Whisk the whole egg and then yolks into cornstarch mixture.


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Pour a third of the boiling milk into the egg mixture, whisking all the while. Return the remaining milk mixture to the boil


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Whisk the egg mixture into the boiling milk, whisking all the time until the pastry cream thickens and returns to the boil. Whisk constantly for 1 min.


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Dissolve food colouring in orange liqueur


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Remove  the custard mixture from heat and beat in the butter, vanilla and orange liqueur.




Pour into a bowl and cover with cling film pressing it directly onto the surface. Chill immediately



These are the fruits I chose to use


Concord grapes




Blue berries


Green grapes


Kiwi fruits


You will also need some apricot preserve to glaze the fruits with.


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Trim the edges of the pastry with a sharp knife. Remove the pastry cream from the fridge, you may need to whisk it slightly to loosen it up. Then pour the pastry cream into the pastry shell and pop back into the fridge while you prepare the fruit.


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A beautiful assortment of fruits that will set off the orange pastry cream and black pastry perfectly.


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Slice the kiwi and lay in a circle on the pastry cream, overlapping them as you go. Pat the kiwi slices to remove any excess moisture


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Fill in the corners with a mixture of blueberries and concord grapes


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Add a circle of grapes inside the kiwi’s and finish with the blackberries and more blueberries in the centre.




Melt the apricot jam and brush over the fruit.




All that’s left to do is cut into the tart and watch the pastry cream ooze out.