I woke this morning to silence. No toddler screaming. No dog whining. These are the two ways I usually start my day so I slowly stirred, gently rolled over and immediately assumed something must be wrong! This is an instinct I didn’t predict out of parenting. The feeling that if everything is quiet, calm and under control it’s probably time to panic.
Luckily it wasn’t, so we threw a party to celebrate.
Ok, that’s not strictly true. I had already agreed to hold a little post-Halloween party for J and his friends but as I had a busy week I might as well have decided on it this morning. I had nothing prepared so ran around frantically shopping, cooking and baking.
For some crazy reason I decided to try two new things at the same time – piping icing on my cupcakes (it went really well!) and making homemade dairy and egg free sausage rolls. These also went really well so I though I’d share them with you.
Shop bought sausage rolls often have egg in the glaze, milk in the pastry and can be so greasy and soggy bottomed. These ones were flaky, crispy and golden and made with just 3 ingredients.
Dairy and egg free sausage rolls
Ingredients (Makes 24)
500g Dairy free puff pastry
250g sausage meat
Olive oil to glaze
Pre-heat oven to 180c
Flour the surface and rolling pin. Roll out puff pastry to approximately 3mm thick rectangle.
With the longest side in front of you, cut pastry in half from top to bottom.
Separate sausage meat into three equal amounts and form into long thin sausages. Place at equal distance vertically on one piece of pastry with enough space on all sides to seal.
Brush olive oil around pastry and place second piece on top. Press down well between each sausage and round edges to seal. Cut into three strips and then each strip into 8 pieces.
Press down edges of each sausage roll with a fork and brush with oil.
Bake in oven for 15-20mins.