My niece and I decided to cook. Actually I decided to make sausage rolls and then she wanted to make her own pies. We ended up cooking side by side and as a reward I made cookies for her.
Ingredients makes about 100 mini sausage and fish rolls
• 1.5Kg Flour plus extra for rolling
• 1 teaspoon salt
• 750g margarine
• Cold water
• Beef sausage meat
• 2 Eggs
Mix the flour with the salt. Rub in the butter till it resembles large crumbs. Add little cold water till the mixture just comes together. Divide the mixture into 5 portions then knead very lightly till smooth (if you over work the dough, it will be tough).
Next roll each ball on a lightly floured surface, cut into rectangles 4 inches wide. Spoon the sausage meat in the middle as seen in the picture. Moisten the long edge on the left with water, then roll over the pastry towards the left and press a bit to secure making sure the seal is underneath.
Then cut into mini rolls 2 inches long, brush with egg (i.e. egg wash) and bake in a hot oven about 20 minutes or until a delicate golden brown colour is achieved. Well the sausage meat finished and the pastry remained so I decided to make fish rolls.
FRITTERED FISH ROLL
• 3 Cans of sardine (you can used cooked and flaked mackerel i.e. “Titus” instead)
• Onions chopped very finely
• Carrots same
• Green pepper same
• Knorr cubes
• Cameroun pepper
• 2 Eggs
Note: The vegetables are optional
Drain all the oil from the sardine. Use just a little to sauté the vegetables while you can discard the rest or use it for something else. If you use all, the fish roll will be too oily.
Season the veggies with a little knorr as the sardine already has salt in it. Lastly add your Cameroun pepper. Leave filling to cool and stuff the pastry dough as seen in the picture.
Next you continue as for sausage roll and bake. Leave to cool a bit, then for that delightful crispy crust, dip in egg and fry in hot oil until golden brown.
Below is the recipe for the cookies.
‘CHOC N SPRINK’ COOKIES: Makes about 30
• 125g butter softened
• 165g brown sugar
• 1 egg
• 260g flour
• 1 teaspoon baking powder
• 35g cocoa powder
• 200g dark chocolate melted
Cream butter, sugar and egg until combined. Fold in dry ingredients gently.
Knead cookie dough on a floured surface until smooth. Refrigerate the mixture for 30 minutes, bring out, mould into balls, flatten and bake on greased baking trays lined with baking paper in a preheated moderate oven (180°C) for about 12 minutes.
Cool on racks, spread with melted chocolate and douse with sprinkles. NOTE! that the melted chocolate and sprinkles must be put after and not before baking, if not it well melt in the oven. For maximum fun, do this with your kids.
Cookie recipe adapted from “The Australian Women’s Weekly – Cupcakes and Cookies” cook book