Re: [london.food] Ready-rolled shortcrust

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On Wed, Jan 18, 2006 at 11:21:52AM +0000, Rev Simon Rumble said:
> So how about a quiche?  I have a packet of lardons, plenty of onions. 
> Will need some gruyere.  I think that might be wot I end up doing.

Another suggestion might be to get some sausage meat and spice it (the 
nice thing about this is that in order to taste the seasoning you're 
compelled to fry off little sausage meat pattys to eat) - I like putting 
liberal amounts of Branston's in - and then make a giant sausage roll.

Layout the pastry and divide into 3 sections 'vertically' - with the 
outer two sections being a little over a 1/4 of the width.

Now cut through the outer sections at regular intervals and at a 45
degree angle. 

Spoon the sausage mix down the middle section and then fold the 
separated sections of the outer part into the middle, alternating left 
and right so that you get a nice overlapping pattern. Brush with 
egg/milk/water/butter/the liquified remains of german avant garde 
director Uwe Bolle and bake.

Easy to do (especially in advance), the left overs are damnably tasty 
and fairly short cooking time.

• Rev Simon Rumble 11:21 on 18 Jan 2006
  That's just wrong. It's what you get in (lazy) pubs, and it's puff
  • Simon Wistow 11:39 on 18 Jan 2006
    Another suggestion might be to get some sausage meat and spice it (the
    • Rev Simon Rumble 12:00 on 18 Jan 2006
      in the first bit (about 1/2 the pastry and the overlapping stuff is just
      • too deep to show

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