If not on Christmas Eve, I always like to cook home made sausage rolls and mince pies a few days before Christmas. It really gets me in the festive mood and makes the house smell delicious!
This year I took a few photos of my progress to share with you…
I don’t have time to make my own pastry so I use the ready made stuff that you just roll out from the packet. Cut the pastry into sections.
Roll out each section on a lightly floured surface.
Cut in half.
Divide the sausage meat into sections.
Roll each section of the sausage meat into extra long sausage shapes, long enough to fill the rolled out sections of pastry.
Fold half of the pastry over the sausage meat, brush a generous amount of egg wash over the other half, and roll the sausage meat round so that it is fully wrapped in pastry. The egg will help the pastry to stick together.
Cut into similar sized portions, and score a few lines along the tops.
Place the sausage rolls onto a lightly greased baking tray, with plenty of space between each one. Brush with egg. Cook in preheated oven at 200 degrees C, until golden brown.
When filling mince pies with mince meat I always remember what my nan told me when I was little when making them together – “don’t put too much in else it will all spurt out in the oven!”
Don’t forget to brush the edges with egg before putting the tops on, and glaze with egg on the tops. I use a fork to seal the tops down, and prick holes in the top to allow air to escape.
I also added some leaves on the tops of my mince pies, they look great!
I probably got a bit too carried away……
But they will all get eaten
I hope this has inspired you to make some yummy festive treats this Christmas!