I promised you I would publish my newest recipe and here it is. Before I write out the ingredients and the instructions I want you all to know that this is great as a lunch or light supper. It’s so easy my grand kids can do it. For first timers or those scared of the kitchen – this is not a test! With this recipe you can make mistake, cut or slice like a newbie. You don’t have to impress anyone but your selves with the taste so here we go. (I’ll also be interjecting comments into the preparation instructions). The quantities I’ve written below will serve 4-6 people
These instructions are given especially for beginners so those of you who cook and don’t need the details – remember what it was like when you first began. Do still try it cause it’s soooooooooo good.
1 roll of puff pastry from super market
1 medium to large onion
variety of fresh mushrooms like champignion, shitaki, portobello or even 2 small cans of canned, sliced champignion
1 small can of corn
4-6 slices of processed yellow cheese. Any kind will do fine. Up to you and your taste buds.
1 small chilli finely diced (if you are not able to finely dice I suggest using the chili flakes until after the first time when you can decide if the heat of big chunks or slices of chili agree with you) or chill flakes to taste
Salt & pepper
Can of spray oil
1 wok or non stick frying pan. If you have neither then a regular frying pan will do
Leave puff pastry out to thaw while preparing.
Turn on over to preheat at 175 C or 325 F
Cut / slice onion. If you can slice it doesn’t matter the slices don’t have to be wafer thin, If you have a mandolin you can use it to aid you. If you have a nicer dicer or some gadget that dices into rather small pieces use that and if you only have yourself then very carefully and slowly dice or slice according to your capability!
If you are using a medley of fresh mushrooms wipe each one with a paper towel to clean but NEVER rinse in water. The also slice or dice these. Any size will do since they shrink in the pan. If you are using canned strain them and put aside for a couple of minutes,.
Heat the wok/pan (high hear) with either no oil or just a spray. If you are using a regular pan the add 2 tablespoons of canola oil (or any other vegetable oil). When the wok/pan is really hot very carefully add the onions and turn the heat down to medium. Add chili, salt, pepper and chili flakes if you aren’t using fresh chilies.
If you’re a beginner and don’t know how much salt and pepper to add always remember you can always add more but you can’t take it away once you’ve added. Add some (a little at a time) then taste. Repeat until you feel good about the taste. All the while remember to stir with wooden spoon or other wooden utensil so it doesn’t get burnt,
When the mushrooms and onions have sweated down and browned add the corn and stir for another minute.
Turn off the heat and leave to cool.
When cooled go to pastry and unwrap. Spread out the pastry (which should come ready to use – ask at the store) and cut in half (not lengthwise but across the mid section). One each piece of pastry place half of the fried ingredients onto the edge of the pastry (this time across the length of the piece you’ve cut) and place slices of the yellow cheese on top. (By the way if you have a preferred cheese like goat cheese that’s absolutely fine it may even be better). Begin to roll gently into a sausage. press down the ends (on either side) to prevent pastry from opening and spilling contents. Try to roll the sausage so the end lays over one lengthwise side (not on top and not on the bottom).
Take baking tray of any sort you have whether it be silicon, aluminum, or original oven try and lightly spray with a spray oil to hold down parchment paper which you place onto the tray. Now:
You can either bake both halves at this point or choose to refreeze 1 half in cling foil to be baked at another time.
Place the sausage carefully on the baking tray . Spray top with a hint of oil spray to give it a nice golden color when baking and put into the preheated over in the middle part. Bake anywhere from 35-50 minutes depending on your oven. Check from time to time to make sure it’s not burnt or close to. IMP – make sure the bottom is baked to a dark tan to ensure you won’t have a layer of raw pastry. The top layer should be golden brown.
Cut into wide slices and serve with hot tomato soup.(either home made or canned but please not the dry ones in a packet to which you add water ( YUK).
Enjoy and tell me what you think