Chestnut & Pecorino "sausage" rolls

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Firstly, let me start by saying the only thing sausage about these sausage rolls is the shape. There is no pork in these bad boys! The usual cheese and onion roll substitute is undeniably delicious, however these are, well, a little more meaty and make good use of a couple of key seasonal ingredients.

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I used two 180g bags of cooked chestnuts, grinding one bag up with the grinding blade of my nutribullet and roughly chopping the other. I mixed these with wholemeal breadcrumbs made from two slices bread, two crushed garlic cloves, a wedge of pecorino cheese grated, salt (although be sparing as the cheese is quite salty), pepper and a handful of chopped parsley.

Mix the ingredients together and then bind them with a couple of beaten eggs. Tip the mixture onto a sheet of clingfilm and roughly shape into a a sausage.

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Wrap the clingfilm around it, rolling as you go until you get a long sausage shape.

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Chill in the freezer for half an hour. I had to chop mine in half to make it fit.

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In the meantime take one of two shop bought pack of puff pastry packs out of the fridge and roll out into a rectangle if it’s not pre-rolled. After half an hour take half of the mix out of the freezer and slice lengthways down the sausage to create two long half moon shapes. Lay them on top of the pastry as down on the pic below. Slice the pastry so each half of sausage as it’s own pastry rectangle.

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Spoon some cranberry sauce over the top.

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Egg wash around the side and fold the pastry over the top of the sausage crimping with a fork to seal.

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Trim the excess edges off to neaten, put on a tray and repeat with the other side. Chill in the fridge for another half an hour, then slice into inch wide pieces, score or prick the tops and brush on an egg wash.

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Bake at 200oC for about 20 minutes or until golden. Repeat with the second pack of puff, and the other half of the sausage which should still be in the freezer!

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Enjoy!

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Cinnamon swirl scones

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With friends coming round for a play date this afternoon, I wanted to treat them to something tasty and freshly baked, but I knew I was going to be pressed for time having spent the morning in the gym (having a preemptive calorie burning session!). These cinnamon scones were just the thing, being incredibly fast to make and utterly delicious.

You’ll need:
550g self raising flour
110g salted butter
50g caster sugar
300ml milk

A couple of tablespoons of soft dark sugar, caster sugar and two or three teaspoons of ground cinnamon to taste, and a large knob of butter for melting.

Plus icing sugar and water to glaze.

Here’s how to do it:
Dress sous chef in appropriate attire…

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Chip the butter into the flour and rub together until you have a fine crumb.

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Add the sugar and milk and mix to firm a dough. Roll the dough out into a rough rectangular shape on a floured surface. You’re looking for a thickness of about a centimetre.

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Sack the sous chef on the grounds of inappropriate conduct…

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Melt a knob of butter and spread over the dough.

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Then mix brown sugar, caster sugar and the ground cinnamon in a bowl.

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Sprinkle the mixture over the butter drenched dough being sure to leave a gap on one of the long sides of about an inch.

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Roll up, sealing with the edge that’s still bare.

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At this point, if you have time roll the rolled up dough in greaseproof paper and chill in the fridge (or freeze for use at a later date). Doing this won’t affect the taste but will give you a more circular shape when you come to slice them. On this occasion I didn’t have time, so just went ahead and sliced them immediately.

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You will always end up with a runt of the batch from either end,  but that’s ok… Chef’s treat!

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Look at those swirls of cinnamony goodness! Yum!

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Bake at 180oC for approximately 20 minutes or until golden.

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Leave to cool for ten minutes or so before transferring to a cake stand and drizzling with icing. Invite a few friends over and enjoy!

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Steph's never far from a baked good!