grub, green issues and gays

Sosmix “sausage” rolls

Sosmix “sausage” rolls

There’s nothing like fresh sausage rolls, hot out the oven. Perfect for lunches, parties, or taking on picnics! Using the ever- versatile proper sosmix, I made these in 10 minutes for a beach trip the next day. They’re lush hot, and they’re even better cold!


300g sosmix
175ml water
A handful of spinach leaves
2 tbspn cream cheese (I used the stuff with herbs in)
A pack of ready-rolled puff pastry
1 egg

Preheat the over to 200 degrees. Open your pastry pack, lay it out and use a knife to cut it lengthways into two pieces. Make up your sosmix and leave it for 10 mins to solidify a bit. Use a spoon to scoop handfuls of sosmix out, roll them into sausage shapes and lay them down the middle of each pastry strip, lengthways. Try to leave a third of the pastry either side of the sosmix, so you have enough space to fold it over later.

After all your sosmix is used up, use a knife to spread the cream cheese on top, then place your uncooked spinach leaves on top. Now crack your egg into a bowl and whisk it up. The next bit is slightly tricky – stretch the pastry over the sosmix, using the egg wash to stick the pastry to itself. I found it easier to fold one side over, brush the egg wash on, then fold the other side over the top.

Cut each long sausage roll into four pieces, and place on a baking tray lined with parchment paper. Use some of the remaining egg wash to brush the tops of the sausage rolls – this will make them look shiny and delicious! Bung them in the oven for about 20 minutes, or until the tops are brown.

Et voila – eat them hot, or leave them to cool and eat them cold!


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