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Feasting on Footy Finals Fever

Posted on September 8, 2012 at 7:25 PM

 

Footy finals have finally arrived and the nail-biting exciting finishes have begun to destroy the hopes and dreams of promising seasons for potential grand final contestants.

 

This month continues an amazing tradition of beer, bbq's and big headaches. Whether your team is in or out, the footy finals are always great entertainment and a great excuse for getting together with your mates and having a fun-filled weekend.

 

And what better way to soak up that excessive beer than a mix of party pies and sausage rolls. There is no reason to go out and raid the supermarket shelves and buy packet loads of below average products when you can easily make your own tasty ones at home.

 

The following recipes will send you well on your way to producing some amazing fingerfood perfect for grand final day. You can even try adding and removing some ingredients for some inspiring alternatives and variations.

 

Chicken, Cheese and Bacon Sausage Rolls

1 large onion

1 kg chicken mince

250g bacon

250g cheese, grated

1 egg

1 cup breadcrumbs

Salt & Pepper

1 packet of Puff pastry sheets

Egg yolk for glazing

 

- Finely dice and cook the onion in a pot with a little oil until it becomes soft with little colour. Let cool.

- Cut the bacon, including the fat, into small strips.

- Combine all ingredients well and divide into 6 even balls.

- Cut 3 pastry sheets in half to make 6 sheets and place the mix onto the pastry.

- Evenly spread the mix lengthways accross the pastry in the middle to make a long log shape.

- Brush a little water along one side of the pastry then roll the other side towards it to make a roll.

- Press firmly and then brush the opposite side to the join with egg yolk.

- Now cut each log into 8 even 'wheels' and place cut-side-down onto a baking tray leaving a 4-5cm gap between each one.

- Bake at 190C for 15 minutes.

- Makes 48 individual rolls.

 

Party Pies

500g onion, finely diced

1kg beef mince

70g tomato paste

50ml Worcestershire sauce

900ml water

50g cornflour

50ml cold water (for the cornflour)

salt and pepper to taste

1 packet of frozen short crust pastry sheets (available from supermarkets)

1 packet of frozen puff pastry sheets (available from supermarkets)

2 egg yolks for brushing on top of pies

 

- Saute onions with a little oil until soft and little colour.

- Add beef and cook until brown, stirring occasionally to break up the mince.

- Add tomato paste and cook for 5 minutes stirring regularly.

- Add Worcestershire sauce and water and simmer for 15 minutes.

- Add salt and pepper.

- Combine cornflour and water then stir into the mix. Bring to the boil then remove from heat.

- Cool completely.

- Grease a party pie tray or small muffin tray.

- Cut out circles of the short crust pastry large enough to line the tray.

- Place a spoonfull of the mix into the pastry 3/4 to the top.

- Cut out circles of the puff pastry large enough to fit on top of the pies without being too big.

- Brush with a little water and place wet-side-down onto the pies. Press edges firmly.

- Brush a little egg yolk on top.

- Bake at 190 degrees for 20-30 minutes until top is golden brown.

- Makes approximately 30 party pies.

 

Try adding some small cooked bacon pieces, sauteed mushrooms or even some cracked pepper to the mix.

 

And don't forget the tomato sauce!!!

 

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