2019-06-01_Food_Heaven

PERFECT PICNICS

BAKING^ TIP

NO TOMS?

TRY A SPRE AD OF

MUSTARD OR RED ONION

MARMALADE INSTEAD

prepared baking sheet. Brush the rolls

with the egg wash, pop in the oven

and bake for 15 minutes until puffed

up and golden brown.

Sausage & squished

tomato rolls

MAKES 16

450g (1lb) small tomatoes,
on the vine
a pinch of sugar
2 tsp herbes de Provence (optional)
a glug of olive oil
400g (14oz) good-quality pork
sausages
400g (14oz) ready-made all-butter
puff pastry
1 free-range egg, beaten
sea salt and ground black pepper

1 Preheat the oven to 140°C/Gas Mark

1. Grease and line a large baking sheet.
   2 Cut the tomatoes in half, top to bottom,
   and scoop out and discard the seeds. Lay
   the tomato cups, cut-side up, in a large
   roasting pan. Season well with salt, and
   pepper, sprinkle over the sugar and herbs,
   and drizzle with olive oil. Bake in the oven
   for around 1½-2 hours. Leave to cool, then
   blitz to a puree in a food processor.
   2 Preheat the oven to 220°C/Gas
   Mark 7.
   3 Remove the skins from the sausages
   and put the meat in a mixing bowl.
   Season well with salt and pepper, knead
   with your hands and put to one side.
   4 Divide the pastry into 2 equal portions
   and, on a lightly floured surface, roll out
   each portion to a rectangle measuring
   about 32x10cm (13x4in).
   5 Divide the sausage meat into 2 equal
   por tions and, also on the floured sur face
   and with floured hands, roll each portion
   of the sausage meat into a long cylinder
   about the same length as the pastry,
   with the flat of your palm.
   6 Spread the squished tomato puree
   over the sheets of pastry leaving a 5cm
   (2in) border around the edge. Lay a
   portion of rolled sausage meat along the
   long edge of each pastr y sheet and
   gently roll up. When there is 2cm (1in) or
   so left to roll, brush a stroke of beaten
   egg along the inside Iip of the pastry
   before finishing rolling up and sealing
   the edges.
   7 Cut each roll up into 8 smaller rolls
   and lay them, seal-side down, on the

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