Pork & leek sausage rolls
About £0.98 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince500g
- Leeks1
- Puff pastry325g
- Eggs1
- Wholegrain mustard15g
- Thyme5g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Finely chop and soften the leek (1) (6 min), then cool.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Mix the leek into the pork (500g) with mustard (15g), thyme (5g), salt and pepper.
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Cut the pastry (325g) in half lengthways, lay a sausage of filling down each, roll and seal.
Kitchen note Cook sausages low and slow, turning now and then. Don't prick them, that's where the juice goes.
- Cut into pieces, brush with beaten egg (1) and bake until golden (25 min).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.