Pizza and sausage rolls

I have a couple of food recipes for you today. I love sharing my recipes, they're just plain and simple, but I get a thrill when people say they like them. I really should say I have one recipe because one is for pizza and I don't think you can recommend a recipe for that because everyone has their own ideal toppings. I, for instance, love anchovies on my pizza but most people's eyes glaze over when I say that. Apologies to all with weak stomachs.  

I do however, have a hint for a base that might make pizza night easier for you. When I know I'm going to have pizza during a particular week, when I make my next batch of bread, I add another cup of flour, more water, a pinch more yeast and a splash of olive oil. Oil or butter in dough makes the dough more tender and pliable so it's easier to roll out flat when preparing pizza. It doesn't spoil the bread by adding it. When the dough is made in the bread machine, I take off a piece big enough for one pizza base and freeze it or refrigerate it (depending on when I'll be making it) until it's needed. It saves me the extra step on the pizza night of making the dough. I've been making wholemeal dough lately but pizza dough can be made with any type of bread flour. I should remind you the pizza dough I make is for two people. Adjust yours according to the number of bases you need.

My other recipe is for sausage rolls. These are sold in almost every bakery in Australia and when my boys where young, they were always the most popular food I served at their birthday parties. They're a good standby to have when you're entertaining, especially on cold winter nights. I guarantee you, when you put out a tray of hot sausage rolls and a bowl of tomato sauce, they're be gone in less than five minutes. 

Men and boys in particular, love these and it's a great food for those parents here who like to hide vegetables.  I add carrot, onion and celery to mine and you'd never know it when they're cooked. They're a very devious party food. ;- )  I make most of my pasty but I never make puff pastry or filo pastry. These sausage rolls need two sheets of frozen puff pastry.

SAUSAGE ROLLS

1 kg/2.2 lbs finely minced beef, pork, lamb or chicken

1 medium onion, finely chopped

1 medium carrot, grated

1 stick celery, finely diced

salt and pepper - you need good seasoning in this, don't be shy with the salt and pepper

2 sheets frozen puff pastry

egg wash - egg wash is an egg yolk or a whole egg mixed with a little water

1. Turn on your oven to 220C/430F to preheat. Puff pastry gets its flaky texture when cold pastry goes into a very hot oven.
2. Place two sheets of pastry on the bench and cut into two even pieces. Make sure the pastry remains cold. You want it defrosted but not at room temperature.
3. Combine the meat and whatever finely diced vegetables you're using in a large bowl, add the seasoning. 
4. Mix well and when it's thoroughly combined run the meat mixture in a narrow sausage along the middle of the pastry. (See photo above.)
5. Brush the side of the pastry with egg wash to help the pastry seal.
6. Roll up the sausage roll in a long log shape, make sure it seals along the edges where the pastry meets.
7. With a pastry brush, brush egg wash over the top of the rolls.
8. Cut the rolls into the size you need them to be.
9. Make three small slashes in the top of every sausage roll.
10. Place on a baking tray, not touching, and place into the hot oven. 
11. After five minutes, turn the heat down to 180C/355F and cook until golden brown.
12. Cool on a rack for a couple of minutes before serving.

In addition to hiding the vegies in these rolls, you can also modify them if you're serving a large tray of them at a party. Divide your ingredients up and make three different batches.  Do one according to the recipe above, add one level teaspoon of cayenne pepper OR one finely diced green chilli to batch number two and one level tablespoon of curry powder to batch three. Delicious! Be prepared for a couple of your guests to ask for the recipe. I hope you enjoy them.

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