Sausage Roll and Mash With Onion and Mushroom Gravy

Haven't had a good sausage roll in ages so decided to make one! Found a recipe in The Constance Spry Cookery Book that I bought over the weekend, it recommend using flaky pastry so that's why I did. But I didn't just want a sausage roll so I served it with mash and a lovely reduced gravy. This made a good size lunch and I absolutely love how the gravy absorbs the onion/garlic and mushroom flavor as it reduces down.









Recipes Below 

Making the flaky pastry from scratch

Ingredients 

175g plain flour

200g butter

5tbsp water 

Method

1. Sift the flour and salt in a bowl, divide the butter into 4 (25g); Rub 1 part of this into the flour and mix to a firm dough with the cold water.

2. Roll out into a strip approx. 12cm/5inches wide, put a 2nd portion of butter on to the pastry in small pieces. Fold the pastry into 3 (how the picture above). Leave in a cool place for 15 minutes.

3. Roll out same as before and put the 3rd portion of butter in small pieces, then fold in three again, leave for 15 minutes.

4. Repeat step 3 with the last portion of butter. Chill till ready to use.

5. Roll out the pastry fairly thing in a long strip wide enough to roll the sausage meat.

                                     

Sausage roll filling 

I used leek and onion sausages meat (about 6 sausages) and a pinch of paprika 

Also 1 egg, Beaten

6. Preheat oven to 220C

7. Mold the meat into a long sausage and place 3cm away from the edge. Brush the edge of the pastry with egg wash. Roll up the meat folding down the ends. Egg wash the pastry.

8. Bake for 25-30 minutes.

                                        

                                        

                                        

Was a shame it split but tasted really good, I would highly recommend the reusable grease proof liner (only £1 from poundland) as brilliant for working with sticky pastry.

The gravy was created with 

1 onion, finely chopped 

1 garlic clove, finally chopped 

160g mushrooms, sliced

Gravy granules and boiling water 

I simply fried the onions, garlic and the mushrooms for about 5-7minutes till onions are crispy and mushrooms are cooked. Meanwhile mix boiling water and the gravy granules. Simply pour the gravy over the mushroom mix and reduce down to a nice thick gravy infused with the mushrooms, onion and garlic.

                                         

The mash was just potatoes pealed with a little milk and a tiny bit of butter.

Keep Loving Food

Karen