Tag Archives | Nov-Dec 2014 Recipes

BONE-IN BEEF RIB ROAST

boneInBeefRibRoast

Words by Valarie P. Carter • Photography by Brooke Allen

If any one particular animal protein moos Oklahoma, it has to be beef. For some, beef rib roast might be old (cowboy) hat and need a little modernization with special crusts and sauces to make it interesting. Others might be on a quest for the perfect, classically prepared specimen. No matter which pasture you graze, you’ll fi nd steps and tips to prepare a succulent and celebration-worthy roasted rib of beef in our holiday edition of Edible 101.

What you’ll need:

Beef, rib-in, roast* (a 7-pound roast will feed 8–10 people)
Neutral-tasting vegetable oil
Coarse salt
Freshly ground black pepper
Kitchen twine and lemon juice (if frenching the bones)

Steps:

Bring beef to room temperature, covered with plastic wrap. Allow about 1 hour for a 7-pound roast.

Preheat oven to 425°.

French the bones (cut off the strip of meat along the bones)**, have your butcher do it for you or, just as well, leave them unfrenched.

Place roast on a cutting board and, using hands, rub a thin layer of vegetable oil over the entire roast.

Liberally salt and pepper roast. Massage seasonings into roast. Place in a shallow roasting pan and into preheated oven.

Roast for 16 minutes per pound for rare; 21 minutes per pound for medium-rare.

Aim for 110° for rare (about 120° after resting) or 115° to 120° for medium-rare (125° to 130° after resting.)

Remove from oven, tent with foil and allow to rest in pan for 20–30 minutes.

To carve:

Place the rested roast on a cutting board. Position roast on its base, ribs aiming up and toward you. Secure it with a carving fork and cut between each rib down to the cutting board, cutting around any pieces of chine bone left during butchering.

Alternatively, cut a thin slice off one end of the roast to make a fl at surface and set the roast on the sliced end. Sticking your fork between the ribs, make thin slices by cutting horizontally across the top, cutting each slice free of the bone.

COFFEE ORANGE SALT CRUST FOR BEEF RIB ROAST

Yields enough crust for a 7-pound roast

⅓ cup finely ground dark-roast coffee
3 tablespoons freshly cracked black pepper
¼ cup packed brown sugar
¼ cup kosher salt
Zest of 2 oranges
½ tablespoon cayenne pepper
1 tablespoons paprika
1 teaspoon ground ginger
Neutral-tasting vegetable oil

Combine first 8 ingredients in a small bowl. Stir in just enough vegetable oil to make a thick, coarse paste. Follow steps above for preparing roast. Instead of rubbing with vegetable oil, salt and pepper, pack the crust on roast and allow to rest for about 10 minutes before roasting. Th e delicious pan juices are somewhat reminiscent of red-eye gravy.

GARLIC HORSERADISH THYME CRUST

Yields enough crust for a 7-pound roast

¼ pound butter, softened
10 cloves of garlic, coarsely chopped
½ cup prepared horseradish
3 tablespoons chopped fresh thyme
3 tablespoons kosher salt
1 tablespoon freshly cracked black pepper

Combine all ingredients in a small bowl and stir until well blended.

Follow steps above to prepare the roast. Do not rub with vegetable oil or season. Rub crust mixture over the entire roast and roast as directed above.

WASABI CRÈME

Our take on the classic horseradish crème sauce traditionally served with prime rib.

Yields 1 cup

¼ cup wasabi powder
¼ cup rice vinegar
2 garlic cloves, crushed and fi nely minced
1 cup sour cream
1–2 tablespoons soy sauce
A few drops of fish sauce, optional
¼ teaspoon salt
½ teaspoon freshly cracked black pepper

Combine wasabi powder and vinegar until wasabi is completely dissolved. Stir all ingredients together in a small bowl. Cover and refrigerate for about an hour for flavors to meld.

BLACKBERRY HONEY GASTRIQUE

Yields about 1 cup

1 cup local honey
1 cup apple cider
1 cup blackberry blush wine, available from Diamond Head Wine in Pryor
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Heat honey in a small saucepan for a few minutes over medium-low heat, until honey begins to darken. Carefully add vinegar and wine and continue to cook. Stir frequently and cook until liquid has become syrupy, 15–20 minutes.

LOCAL SAUCE ROMESCO

1 large roasted red bell pepper, store-bought or, better yet, preserved from the past season’s farmers market
1 garlic clove, smashed—if you have roasted garlic, use 2 cloves
½ cup toasted pecans
1 small slice stale French baguette or equivalent croutons
¼ cup roasted tomato sauce (store-bought or homemade from our Fall issue)
2 tablespoons chopped Italian parsley
3 tablespoons red wine vinegar
1½ teaspoons smoked paprika
¼ teaspoon cayenne pepper
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked pepper

Add all ingredients except oil to the bowl of a food processor and process until finely chopped. With motor running, add oil in a slow, steady stream until completely incorporated and mixture is smooth.

* Consider Blakely Family Farms, Greenwood Farms, Koehn’s Grassfed, Cimmaron Meat Company and Harvard Meats for local rib roasts. Be sure to pre-order as rib roast is a specialty cut from most small farmers.

** Frenching the bones isn’t absolutely necessary but it makes for a neater, more polished presentation. Leaving them unfrenched is perfectly fine and the meat between the rib bones is delicious. If you do decide to french the bones, be sure to roast the leftover meat and add it to your stock.

Here’s how to do it: Make a cut through the fat side of the ribs, perpendicular to the bones, about 2–2½ inches from the rib ends. Cut all the way to the bone. Turn the rack over and cut the flesh between each rib, using the initial cut as a guide. Cut down the sides of each rib, removing the meat and fat (save it for your stock). Wrap kitchen twine around the base of each rib nearest the meat. Pull the twine along each rib to remove the remaining fat and sinew. Use a kitchen towel dipped in lemon juice to clean up any excess. The lemon juice will help whiten the bones for a cleaner look.

See illustrations below.

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BEEF STOCK

If you removed the bones before carving your roast, put those bones to use. While I’d typically suggest bones with more cartilage—like veal bones, beef knuckle or calves’ feet—there is no sense in wasting the already-roasted bones sitting on your cutting board now.

3–4 pounds beef bones
2 tablespoons tomato paste
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
2 teaspoons black peppercorns
2 cups dry red wine

Preheat oven to 375°. Rub bones with tomato paste and place on sheet pan. Roast until tomato paste begins to darken.

Remove from oven and place bones and remaining ingredients in an 8-quart stockpot. Cover with water and bring to a simmer. Reduce heat to a lazy bubble and continue to cook for 2½–3 hours. Using a large spoon, skim any impurities that rise to the surface as it cooks.

Remove from heat and allow to cool for about 15 minutes. Carefully pour though a fine-mesh strainer and discard solids.… Read More

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RED CURRY PUMPKIN SOUP

redCurryPumpkinSoup

This recipe makes a large amount of soup but it perfectly utilizes 1 average Sugar Pie pumpkin. Feed a crowd, give to friends or freeze for later. Use any left over soup as a sauce to spice up the average stir-fry. You can certainly get ambitious and make your own curry paste, but the prepared version available at your market works just fine.

Yields 1 gallon

About 5 pounds Sugar Pie pumpkin (also called “pie pumpkins” or “pumpkin pie squash”)
Olive oil
Kosher salt
3 tablespoons coconut oil or butter
3 ounces shallots, finely chopped
1 heaping tablespoon grated ginger, preferably on a micro-plane
3 garlic cloves, minced
2 tablespoons prepared red curry paste
2 (14-ounce) cans coconut milk
2 quarts chicken stock
2 tablespoons fish sauce
Salt and pepper
Toasted pepitas and plain yogurt for garnish

Preheat oven to 400°. Halve pumpkin and remove seeds* and pulp.

Drizzle pumpkin cavity with olive oil and sprinkle with salt. Roast, flesh side down, for about 30 minutes or until flesh is very soft and skin peels away easily. Remove from oven. Remove skin and discard. Set pumpkin flesh aside.

While the pumpkin is roasting:

Heat coconut oil in a large Dutch oven or stockpot (about 5 quarts) until shimmering. Add shallots and a dash of salt and cook until soft.

Add ginger, garlic and curry paste and cook 2–3 minutes. Do not brown garlic. Add coconut milk, stock, fish sauce and roasted pumpkin.

Bring to a simmer and allow to cook 15 minutes. Using an immersion blender, purée soup until very smooth. Season with salt and pepper. Serve with a sprinkling of toasted pepitas and a swirl of yogurt.

* Don’t discard those seeds! Instead, toss them in olive oil with a little salt and roast them at 400° until golden brown. They make a great snack as well as garnish for your soup.

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THREE SISTERS SQUASH

butternutSquashTartlet

Acorn squash stuffed with corn pudding, garbanzo beans and kale

Serves 4 as an entrée

2 acorn squash
2 cups kale
1 cup canned or cooked garbanzo beans (chickpeas)
1 pound corn kernels—fresh or frozen
½ cup whole milk
3 eggs, separated
3 tablespoons soft butter
⅓ cup flour
½ teaspoon sea salt
½ teaspoon baking powder
½ cup sharp cheddar cheese
½ roasted and diced bell pepper

For the squash:

Cut squash in half lengthwise and remove seeds. Roast at 350° for approximately 40 minutes, or until fork tender.

For the corn pudding:

Purée corn in a food processor with ½ cup milk for 1 minute. With machine running, add egg yolks 1 at a time and process for 30 seconds between each. Add sugar a little at a time until dissolved and pudding is lighter in color, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl.

In a separate bowl combine flour, salt and baking powder. Fold into corn mixture.

In a separate bowl whip egg whites to soft peaks and fold into corn mixture. Add cheddar cheese and diced bell pepper. Pour pudding into a greased baking dish and bake for approximately 30–40 minutes at 350°.

For the kale and garbanzos:

Sauté the kale and garbanzos in olive oil, salt and pepper until crispy.

To assemble:

Mix pudding with kale and garbanzos and fill the center of each squash. Sprinkle with a little more cheddar cheese and some extra bell peppers for color. Bake in oven for 10 minutes to bind, and serve.

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BUTTERNUT SQUASH TARTLETS

 

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Sarah Fox and her Butternut Squash Tartlets

Sara shared her take on butternut squash tartlets, a festive and slightly less sweet version of classic pumpkin pie that is perfect for the holidays. These tartlets are a nice ending to a holiday feast, but we think they would fare just as well as the start to one. Try pairing with a green salad for the perfect holiday luncheon.

Makes 1 to 2 dozen, depending on the size of tart pans you use

2 packages store-bought refrigerated piecrust or homemade piecrust
(See ET’s recipe for Cream Cheese Pastry Dough on page 36)
1 (3-pound) butternut squash
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
½ cup brown sugar
2 tablespoons molasses
5 large eggs, lightly beaten
¾ cup plus 1 tablespoon heavy cream
1 egg yolk

Roll out the pie dough to ⅛ inch thick. Place the tartlet tins on top of the dough and with a sharp knife cut the pastry slightly larger than each tin. Press the pastry into each of the tins and, using your thumbs, remove the excess. Refrigerate the tins while making the filling. Roll out any remaining pie dough and using small leaf or holiday cutters or a sharp knife, cut out shapes for decoration. Place the shapes on a parchment-lined baking sheet and chill until needed.

Heat oven to 425°. Cut squash in half lengthwise, scoop out seeds and place halves, cut side down, on a parchment- lined baking sheet. Roast until soft, about 45 minutes.

When squash is cool enough to handle, scrape the flesh from the skin and place it in the bowl of a food processor.

Purée until smooth.

Transfer the purée to a bowl (you should have about 3 cups purée) and add spices, salt, sugar and molasses. Add the eggs and ¾ cup heavy cream and whisk together thoroughly.

Lightly beat together the remaining tablespoon heavy cream and egg yolk.

Place tartlet shells on a baking sheet and fill with the squash mixture. Using a pastry brush, lightly brush the outer edges of the crusts with the egg wash. Lightly brush the pastry shapes and set one in the center of each tart. Bake tarts until the filling is set and the crust is golden, about 15 minutes. Cool completely, remove from tins and serve.

 

FROM OUR PRO

Libby Auld, owner of two Tulsa favorites, the Vault and Elote, has developed a delicious vegetarian stuffed acorn squash recipe that you could easily make vegan with just a few modifications.

She is a native Tulsan and a graduate of both Booker T. Washington High School and OSU-IT (formerly OSU-Okmulgee) School of Culinary Arts. Libby interned at Rick Bayless’ restaurants Topolobampo and Frontera Grill in Chicago. She is married with two kids, is a lifelong vegetarian and speaks Spanish.

Libby loves Mexican culture and her Three Sisters recipe is named for the three main agricultural crops of various Native American groups in North America: squash, maize (corn) and climbing beans. No time to try out Libby’s fabulous recipe? Never fear. You can find her delightful dish on the menu at the Vault through March.

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CORNBREAD AND SOURDOUGH DRESSING

By Judy Allen

cornbreadSourdoughDressing

To stuff or not to stuff? That is the BIG question for cooks at Thanksgiving.

Personally, regardless of the safety issue associated with stuffing, I prefer it baked on the side—”dressing,” right? This version boasts both cornbread and Farrell Family Bread’s “stuffing bread” (a Tuscan loaf studded with lots of sage, parsley and green onion), but feel free to use all of one or the other. Make sure to use day-old bread—or cube and crumble your bread and let it sit out at room temperature for several hours to dry out.

Feel free to add your own touch with cooked and crumbled Italian sausage, chopped jarred chestnuts or even shucked oysters. The dressing can be prepped (don’t bake it yet!) a day ahead—let it sit out for 30 minutes at room temperature before baking.

Serves 8 to 10.

4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
6 stalks celery, finely chopped
1 recipe homemade Buttermilk Cornbread
(recipe follows), or store-bought (crumbled to equal 4 to 5 cups)
½ loaf day-old sourdough bread, cubed (4 to 5 cups)
½ cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh sage leaves
3 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock, plus more if needed
1½ teaspoons kosher salt
½ teaspoon freshly ground pepper

Heat oven to 375°. Melt the butter in a large high-sided sauté pan. Add the onions, garlic and celery; cook over medium heat until they start to soften, about 8 minutes. Set aside to cool slightly.

Crumble the cornbread into a large bowl, toss in the sourdough and then add the onion mixture, parsley, sage and oregano. Whisk together the eggs, chicken stock, salt and pepper and pour it over the bread mixture, tossing well to combine. Add more stock if the mixture seems dry.

Transfer the mixture to a buttered, large casserole dish or ovenproof skillet and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

BUTTERMILK CORNBREAD

I have adapted this version over the years, from my 1943 edition of Th e Joy of Cooking. Many Southerners have a strong opinion about whether or not to include sugar in cornbread—I like it, but if you are from the other camp please feel free to skip it.

If you are baking this cornbread to use in stuffi ng or dressing for the holidays, try to make it a day ahead, and let it sit out overnight to stale up a bit.

Makes 1 (8-inch) square.

3 tablespoons melted butter, plus more for pan
1 cup yellow cornmeal
1 cup all-purpose fl our
2 tablespoons sugar
1½ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs, room temperature
1¼ cups buttermilk, room temperature

Heat oven to 425°. Butter an 8-inch cast-iron skillet or baking pan (you can use round or square, and set aside.

Whisk together cornmeal, fl our, sugar, salt, baking powder and baking soda in a medium bowl.

In a separate bowl, whisk together the eggs, buttermilk and melted butter. Add this mixture to the cornmeal mixture, and stir until just combined.

Pour the batter into the prepared pan. Bake until the top is golden brown and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer the pan to a wire rack to cool slightly before serving.

tenThouSnacks

JUDY ALLEN, creative director of Edible Tulsa, is an award-winning food writer, wife and mom. Texas born but Oklahoma-raised, Judy studied interior design at Oklahoma State University before she decided she would rather be IN the kitchen than designing them. She attended culinary school at the Institute of Culinary Education in New York City. When her classmates were debating whether to work for Jean-Georges or Daniel, she was trying to fi gure out how to get to Martha. She became an intern the Monday after culinary school graduation, and continued to work for Martha Stewart Living Omnimedia for six years as, ultimately, senior food editor. After blizzards, hurricanes, 9/11 and, ultimately, an enormous blackout, she chose to go back to Oklahoma. Judy has been the food editor of TulsaPeople Magazine for the past seven years as well as an independent food stylist and recipe developer for other publications—her work has been published in Cooking Light, Real Simple, Food Network Magazine and Cottage Living. She loves cooking for friends and family and documents her favorite dishes on her blog, TenTh ousandSnacks.com. Judy lives in Tulsa with her husband and son.

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ULTIMATE HOLIDAY CAKE

This season you’ll certainly find your fair share of overly sweet sweets, but this isn’t one of them. Rich, spicy and boozy, the Ultimate Holiday Cake has the perfect balance of sweet and bitter.

Chocolate Stout Gingerbread Bundt Cake
Studded with Dried Fruit

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Best when prepared a day in advance. For an even more intense flavor, cover with a cake dome and allow the flavors to meld at room temperature for 12–24 hours before serving.

Serves 8–12

Butter for greasing
Cocoa powder for dusting
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
¼ cup cocoa powder
½ cup golden raisins
½ cup chopped dried apricots
½ cup dried cherries or cranberries
¼ cup chopped crystallized ginger
1 cup light brown sugar
1 cup dark molasses
½ cup coconut oil
½ cup vegetable oil
1 tablespoon instant coffee crystals
4 large eggs
Zest of 1 orange
1 cup stout beer such as Guinness

ICING:

1½ cups confectioner’s sugar
Pinch of salt
Spiced rum

For the cake: Preheat oven to 350°F.

Generously butter a 12-cup nonstick Bundt pan. Dust pan lightly with cocoa powder. Whisk flour, soda, salt, spices, cocoa and dried fruit in a medium bowl to blend. In a separate bowl, combine sugar, molasses, oils, coffee crystals, eggs, zest and beer in large bowl. Add dry ingredients to wet ingredients; fold together until just blended. Do not over mix. Pour batter into prepared pan.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes. Cool in pan for 20 minutes. Turn cake out onto rack and cool at least 45 minutes.

For the icing: Combine sugar and salt in a small bowl. Add rum 1 tablespoon at a time, until icing is a thick and only slightly pourable consistency. Drizzle over cooled cake.

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ROASTED GARLIC

Roasting whole heads of garlic transforms the raw, crunchy and fairly hot cloves into tender, buttery and mild nuggets that can be squeezed right out of their papery shells. This will fill your kitchen with the most delicious aroma. Smear the purée onto crackers, whisk into salad dressing or add to any recipe that calls for chopped garlic to give dishes a milder garlic flavor.

Makes 2 to 3 heads, about ⅓ cup purée

2–3 heads garlic
A few tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste

Heat oven to 350°. Peel any loose, papery skin from garlic. Trim the tops off of each garlic head, exposing the tops of all of the cloves.

Place heads on a few layers of aluminum foil or in a small baking dish and drizzle each with olive oil (about 1 teaspoon per head), letting the oil sink down into the cloves. Wrap heads in the foil and start baking. Check garlic after 45 minutes. They are done when the cloves are completely soft when pierced with a paring knife. Set aside until cool enough to handle.

To serve, set the heads out on a platter with a small paring knife to scrape out the soft flesh. Or you can squeeze the cloves out into a bowl.

NOTE: Roasted garlic can be refrigerated for up to 2 weeks or frozen for up to 3 months. To serve, wrap heads in aluminum foil and warm in a 250° oven.

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BEET-CURED GRAVLAX AND PARSLEY SALAD ON CUCUMBER ROUNDS

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An already gorgeous side of salmon takes on a ruby hue when cured with grated beets. The beets only impart their flavor slightly, but the color is amazing—stunning magenta edged coral salmon is perfect for the holidays. I like to serve a platter of thinly sliced filet with a bowl of parsley-caper salad on the side, but to dress up this dish, I layer the salmon and salad in a delicate spear of endive or on a slice of cucumber. Curing the salmon doesn’t take much effort, but it involves a bit of planning ahead for the cure takes 3 days. At Edible Tulsa we typically go for organically farmed salmon from a good source or wild Alaskan salmon. Makes 1 side of salmon, enough to serve 18 to 24 as an appetizer.

1 side of salmon (about 2 to 3 pounds), skin on, pin bones removed
1 cup granulated sugar
1 cup kosher salt
2 tablespoons coarsely ground black pepper
Large bunch of dill, roughly chopped
¼ cup peeled and grated fresh horse radish root
Grated zest of 1 lemon
5 raw beets, peeled and coarsely grated
3 tablespoons vodka
Parsley-Caper Salad, for serving (recipe here)
Sliced rustic bread, toasted, for serving

Check the salmon for any bones your fishmonger might have missed (rubbing your hand along the flesh is the best way to find them). Remove any you find with tweezers or needle nose pliers.

Line a roasting pan or rimmed baking tray large enough to hold the salmon with a double layer of plastic wrap—if the salmon is too long, cut it in half to make two equal pieces. Put the salmon, skin down, on the wrap.

In a bowl, mix together sugar, salt, pepper, dill, horseradish, lemon and beets. Pack sugar mixture over fish. Drizzle vodka over the top and wrap the filet tightly with cling film making sure to enclose all of the rub.

Place another roasting pan, baking tray or cutting board over the salmon and weigh it down with a few cans of food. Chill for 24 hours.

Remove weight, unwrap fish and drain off any liquid. Wrap fish tightly in two fresh layers of cling film. Place weights back on top and chill for another 24 hours. Repeat this step one more time.

To serve, unwrap the fish and scrape off the cure. Slice thinly, leaving the skin behind. Use as needed and keep, tightly wrapped in the refrigerator, for up to a week.

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PARSLEY-CAPER SALAD

I have served this tart, herbal salad with unctuous, roasted marrow bones—with which it pairs perfectly—but it also pairs nicely with fish or grilled meats.

Makes about 2 cups

2 large golden or pink beets, roasted, peeled and diced
2 cups lightly packed flat-leaf parsley leaves
3 shallots, finely chopped
¼ cup salt-packed capers, rinsed and drained
(if you can’t find salt-packed, well-drained brined capers will work just as well)
¼ cup extra-virgin olive oil
Grated zest and juice from 1 lemon
Coarse sea salt and freshly ground black pepper, to taste
A handful of pomegranate seeds

In a medium bowl, toss together beets, parsley, shallots, capers, olive oil, lemon juice and pomegranate seeds in a medium bowl. Season to taste with salt and pepper.

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SAUSAGE ROLLS

sausageRolls

I consider these hearty bites to fit somewhere between the classic Pig in a Blanket and a hefty British meat pie. Classically, sausage rolls are made with fresh pork sausages, but use whatever links you prefer—I like a platter filled with an assortment of pork, lamb and chicken.

Makes about a dozen

2 sheets ready-made puff pastry, thawed but chilled
All-purpose flour, for rolling pastry
8 fresh pork sausages
1 egg
A splash of milk
Coarse sea salt, for sprinkling
Grainy mustard or ketchup, for serving

Roll out pastry into a large rectangle on a well-floured surface to about ⅛-inch thick.

Cut each sheet into 4 rectangles. Place 1 sausage down the center of each rectangle. Using a fork or a pointy knife, poke holes in each of the sausages to allow juices to drain out while baking—this keeps them from popping open in the oven. Whisk together egg and milk and brush edges of pastry with egg wash. Fold one long side of pastry over sausage, wrapping sausage inside. Fold the other long side over pastry, pressing down with your fingers along the edge to seal it. Repeat with remaining rectangles and transfer rolls, seam-side down on a baking sheet, to the refrigerator to rest for 30 minutes.

Preheat oven to 400°. Brush tops of each roll with remaining egg wash and sprinkle with sea salt. Bake until puffed, golden brown and cooked through, about 25 minutes. Serve with mustard and ketchup, if desired.

NOTE: These can be made ahead and frozen, uncooked, wrapped in cling film, for up to 2 weeks. Simply remove from the freezer when you are ready to cook, pop them into the oven frozen, and add a few minutes to the cooking time.

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