If you're sick of having the same sandwich or leftovers for lunch every day, then Mark from Dingle Cookery School has exactly what you're looking for.
The fillings for these pastry rolls can be whatever you like, but here are two suggestions to get you started.
Apple, Black Pudding and Red Onion Pastry Rolls
Ingredients:
- dash of oil
- 1 red onion, diced
- 400g black pudding, diced
- 1 apple, peeled, cored and diced (granny smiths are good for this)
- 1 tpsn. of chutney (try a chutney that has a little sweetness and with a little kick to it)
- salt and pepper
- for the pastry
- 2 sheets of puff pastry, cut into half lengthways
- 1 egg, beaten for egg wash
- poppy seeds
Method:
- In a pan over low heat, add a little oil and the red onion, cook for about 5 minutes. Add the black pudding and the apple. Cook this for about 5 minutes or so. Everything will have softened and will have started to mix together. Mix in the chutney, taste and season. Let this mix cool.
- Preheat the oven to 190ºC.
- Roll out the pastry, brush with some egg wash. Spoon some of the filling down the centre of the pastry. Fold the pastry over the filling and use a fork to push them together. Use a small knife to score the top of the pastry. Sprinkle some poppy seeds on the top. Cut them into the size required.
- Place these on a tray lined with parchment and bake for about 15-20 minutes. Allow to cool on a wire rack.
Chicken, Chorizo and Tomato Pastry Rolls
Ingredients:
- dash of oil
- 1 onion, diced
- 1 tin of chopped tomato
- 250g chorizo, diced
- 4 chicken breasts cooked and diced
- handful of basil chopped
- salt and pepper
- for the pastry
- 2 sheets of puff pastry, cut into half lengthways
- 1 egg, beaten for egg wash
- poppy seeds
Method:
- In a pan a low heat, add a little oil and the onion, cook for about 5 minutes. Add the tomato, chorizo and chicken. Let this cook for about 10 minutes. The sauce should have thickened. Taste and season and mix in some basil.
- Let this mix cool.
- Preheat the oven to 190ºC.
- Roll out the pastry, brush with some egg wash. Spoon some of the filling down the centre of the pastry. Fold the pastry over the filling and use a fork to push them together. Use a small knife to score the top of the pastry. Sprinkle some poppy seeds on the top. Cut them into the size required.
- Place these on a tray lined with parchment and bake for about 15-20 minutes. Allow to cool on a wire rack.
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