Out & About Autumn 2021

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FOOD & DRINK - RECIPE

Serves 6 Spicy sausage rolls and quick tomato soup

225g cold butter, cut into 1cm cubes 175ml cold milk 2 x 450g packs of good- quality pork sausages, skins removed and discarded 1 onion, finely chopped 2 tbsp finely chopped flat- leaf parsley 1 egg, beaten, for glazing Tomato soup 30g butter 1 tbsp olive oil 1 onion, finely chopped 2 tsp paprika 2 tbsp plain flour 1 tbsp tomato purée 2 x 400g cans of chopped tomatoes 1 litre chicken stock (a stock cube will do) 1 tbsp soy sauce Sea salt Freshly ground black pepper 1 Mix the flour, cumin, coriander, salt, baking powder and butter in a bowl - don’t try to incorporate the butter, just mix it with the other ingredients. Stir in the milk to make a lumpy dough. 2 Sprinkle a work surface with plenty of flour and roll the pastry into a rectangle measuring about 16 x 30cm. Fold the top third towards you and the lower third away from you, as though you are folding a letter. 3 Rotate the dough through 90 degrees and do the same again, rolling the pastry into a 16 x 30cm rectangle and folding it up like a letter. Wrap the pastry in a clingfilm and chill it in the fridge for 30 minutes. Method To make the pastry

beaten egg. 7 Place the sausage rolls on a baking sheet and brush them with egg. Bake for 30 minutes until golden brown. To make the tomato soup 8 Heat the butter and oil in a large saucepan. Add the onion and cook gently for 10 minutes. Sprinkle on the paprika and flour and stir for a few seconds. 9 Add the rest of the ingredients and simmer for 30 minutes. Using a liquidiser or blender purée

Freshly made soup and sausage rolls warm from the oven are hard to beat. If you have the patience to make your own pastry, these sausage rolls will be worthy of any table in the land.

4 Roll out the pastry again, twice, as you did before, then pop the pastry back into the fridge for another 30 minutes. Repeat once more and chill. To prepare the filling 5 Preheat the oven to 200C/ Gas 6. Place the sausage meat in a bowl, add the onion and parsley and mix thoroughly. Divide the meat into 6 portions and then shape each portion into a sausage shape. 6 Roll out the pastry and cut it into 6 rectangles to wrap around the sausage meat. Seal the pastry seams with

Sausage rolls Ingredients:

250g plain flour, plus extra for dusting the work surface ¼ tsp ground cumin ¼ tsp ground coriander 1 tsp salt ½ tsp baking powder

the soup until smooth. Reheat and check the seasoning.

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O&A AUTUMN 2021