00:13well hello there folks and a very warm welcome as usual back to what's for tea it's lovely to
00:19see you all again and i do hope that i find you very well and thanks for coming over to
00:23see this
00:24week's archive recipe and this one is from about a year and a half ago two years ago
00:29something like that and it was one of my favorites it's basically a giant sausage roll you could add
00:36all sorts of things to this i've kept it fairly simple here so i'm going to pass you over to
00:41me
00:41from about a year and a half ago and take you through the recipe and i will catch up with
00:45you
00:45at the end so this is everything that i'm using here but as usual all of the ingredients will be
00:52in the description box underneath this video so i've got my sausage meat tomato puree breadcrumbs
00:58some eggs and that wee bowl there i've got some onion powder garlic powder salt and pepper and i'm
01:04also using some fresh parsley as well but like i said you can add all sorts of things to this
01:09you can add fried onions fried mushrooms but bearing you know do bear in mind these things do let off
01:15an awful lot of water and you can end up with quite a soggy pastry so by adding the breadcrumbs
01:21it does
01:21help to soak up a lot of the moisture that's in your meat so this is the pastry that i'm
01:27using here but if
01:28you're good at making pastry feel free to make your own but i love to use this stuff here and
01:34this is
01:34my sausage meat i am using pork sausage meat but again use whatever sausage you prefer you can use
01:41normal sausages and just take the skins off you know if you can't buy the sausage meat like that
01:46just use ordinary sausages and remove the skin so the first thing we're going to do is get the sausage
01:51meat into a bowl to that i'm going to add my fresh parsley and then the salt pepper garlic proud
01:58powder
01:58and onion powder into the bowl and half of my panko breadcrumbs and then the tablespoon of tomato puree
02:06as well you can do this with a spoon but i find it's much easier and the result is much
02:12better if you
02:12just get in with your hand and just smoosh everything together until it's well distributed and nice and even
02:18all over and once i'm happy that it's well combined i'm going to pop in the other half of my
02:24breadcrumbs
02:25and give it another good mix just until that is well combined as well and then just bring it all
02:31together into a ball you know it's really really easy and you'll end up with something that looks
02:37like this but we don't want into a ball we want this into a nice cylindrical shape or a nice
02:42log shape
02:43because we're going to place this right into the middle of the pastry talking about the pastry get your pastry
02:50out of the fridge i would get this out of the fridge a good 15-20 minutes before you intend
02:55on using it
02:56it's just going to be much easier to roll out rather than trying to use it straight from the fridge
03:01get your sausage meat and like i said you want to roll this into a log shape or a cylindrical
03:06shape and then once you're happy with your shape just plop it into the middle of your pastry make sure
03:12you leave a
03:12gap at the bottom and at the top because we're going to use the excess pastry just to flap over
03:18each side so with a knife you just want to cut a slit in the bottom at each side just
03:25at the bottom of
03:25your sausage meat do the same at the top and this is going to flap over the top and the
03:31bottom of your
03:32sausage roll just to you know keep everything nice and neat take away the excess pastry from each side
03:39just a wee strip will do you don't want your pastry being too long and you end up with too
03:44much pastry
03:45you do want a nice balance between the sausage meat and the pastry a sort of half and half and
03:50then with
03:51your knife on the diagonal make some wee slits from the underside of your meat all the way to the
03:57edge
03:58the you know the amount of strips you make doesn't matter just make sure you've got the same on each
04:03side because we're going to make a sort of plat effect on the top so you do want it nice
04:09and even
04:09at each side the amount you do does not matter the more strips you do the more intricate it's going
04:15to
04:15look but you can make these as wide or as you know as shallow as you like so just make
04:21sure you take away
04:22the excess pastry from the bottom so that you can easily flap that over the bottom of your sausage
04:28meat and then just flip it around and do exactly the same on the other side and you're just going
04:34to be left with those wee slits on the side and you just want to overlap those you know it's
04:39really
04:39really easy as you can see and it creates a lovely plate effect or plat effect on the top and
04:46that's
04:47the that you know that's where the name comes from it's a sausage plat because the pastry has a
04:52platted appearance on the top so just keep going all the way down and you should have an even amount
04:59of pastry for each side but i ended up with an extra one i don't know how that happened but
05:04i ended up
05:05with an extra one not that it matters you know it doesn't have to be perfect it's party food at
05:10the
05:10end of the day but we did have this for our tea because at the time of filming i know
05:15we are near new
05:15year so we had this for our tea we baked beans and mashed potato so once you're happy with your
05:21pastry
05:21plop this onto an oven tray i am using this flat oven tray and it's perfect for this kind of
05:27thin
05:28thing or an oven sheet whatever you've got just as long as it's oven safe and the last thing we're
05:34going to do is glaze the pastry with one beaten egg and one egg yolk that's just going to make
05:39it
05:40extra rich and give you a lovely glossy finish so with a brush just go all over make sure you
05:46get
05:46all those wee nooks and crannies then you want to put this into the oven for about half an hour
05:51gas mark 6 200 c 400 f in a conventional oven if you've got a fan assisted oven you will
05:59have to
05:59adjust that to suit your own oven and if you find that your sausage roll is getting too dark
06:05halfway through the cooking time you can cover this with foil you know just to prevent it from burning
06:11because it has the tendency to burn because it's pastry at the end of the day i covered mine with
06:16foil
06:17when there was about 10 minutes left just to make sure it wasn't going to burn and i was really
06:22happy with this and as you can see the soggy the pastry isn't soggy there is no soggy bottom as
06:28you
06:29can see there it's lovely and crisp all the way over and i reckon that is down to those bread
06:34crumbs
06:34that i added in to the sausage meat you know it will absorb a lot of the fat that is
06:39in there and a lot
06:40of the moisture that is in there and that's what i was saying if you're going to use mushrooms or
06:45fried
06:45onions you can easily add that into the mix as well but bear in mind that way you know it
06:50might give
06:50you more moisture than you want and you could up you know you obviously you can end up with soggy
06:56pastry so just be careful with that if you are going to add mushrooms and onions make sure they're
07:02well fried cooled down and dried before you add them to the sausage meat because like i said you don't
07:08want soggy pastry especially if you're going to serve this as party food you don't want folk to pick it
07:13up
07:13and it all just falls apart and this has had about an hour to cool down so it's going to
07:18cut
07:18really nicely and you'll get lots of slices out of this as well you know if you are intending on
07:25serving something like this at a new year or even christmas gathering but like i said i am nowhere near
07:31new year at the time of filming this we're actually just at the beginning of december so we had this
07:37furrer tea with some baked beans and of course the mashed potato on the side so do let me know
07:43what
07:43you thought of that one if you haven't seen it before it really is a lovely recipe which you can
07:48adapt to you know suit your own taste so yet you will find everything that i used in the show
07:54more
07:54box underneath the video and before i go i wanted to say as usual a huge thank you to the
07:59supporters of
08:00the channel over on my patreon page and to the channel members here on youtube as well for you
08:05all for watching leaving your lovely comments those that share the videos or thumbs the videos up anyone
08:12who has bought me a coffee using the buy me a coffee link or left a super thanks donation on
08:17the channel
08:18and i will catch up with you during the week back here on what's for tea so until i see
08:22you take care
08:23and bye for now bye now
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