Homemade Sausage Rolls, Brie en Crute & Cheese, Leek and Wine Melt

"It's beginning to look a lot like Christmas..."

 

Hiya followers! Isn't the snow beautiful?!

I love this time of year! The snow, the lights, decorating the Christmas tree, the music, the warm thoughts of family, friends and charity and... the food! Christmas is the time to indulge and delicious hors d'oeurves are a must for my family on Christmas Eve, Boxing Day and New Year's Eve. To make things a little easier during this busy time of year, I've already decided what I'll be making and I'm sharing my recipe choices with you today! So here you go, four festive appetizers that are easy to prepare and absolutely scrumptious!

Don't worry followers, although this blog all about the appetizers, I haven't forgotten about the rest of the holiday feasts! I will be back very soon to share with you three of my fave side dish recipes, then back again with three more dessert ideas! Bye for now and remember to stay bundled up!

 

Simple and Tasty Recipes:
 

 

Homemade Sausage Rolls

(makes 36 to 40 cocktail sized pieces)
 

1 lb ground pork, ground chicken or turkey

1 small onion, finely diced

2 1/2 tsp fine sea salt

2 tsp brown sugar

1 tsp ground black pepper

1 tsp each fresh thyme and fresh sage, finely chopped

¼ tsp grated nutmeg

2 eggs, divided (1 for the filling, 1 for the rolling process)

450gr pkg butter puff pastry, thawed (I use President’s Choice pre-rolled, frozen butter puff pastry) or 450gr of your fave flaky pastry

Place the ground meat into a bowl with the onion, spices, herbs and 1 egg. Mix until well combined. Cover and place in the refrigerator until ready to use. Lightly beat 1 egg in a dish and have a brush ready, set aside.

Preheat the oven to 375.

Unroll both pieces of the puff pastry. Lightly dust the top with flour and turn it over onto a clean surface. Cut both pieces of pastry it in half. Transfer the pieces of parchment paper onto two trays.

Take the sausage mixture out of the fridge and divide it into four equal pieces. Shape each quarter into a log. Place one log lengthwise along the bottom edge of one piece of pastry, making sure it reaches out to the edges. Roll the pastry over the sausage meat. Brush the egg wash along the pastry in front of the sausage, roll over and press down lightly to seal. Chill until all four rolls are made. Cut each roll into the desired amount of pieces, 9 or 10 per roll is what I made. Place the cut rolls onto the parchment lined trays, spaced out with a sausage roll length in between each. Brush the tops with the beaten egg.

 

Place the trays into the oven and bake the sausage rolls for 20 to 25 mins until they are golden brown. Allow to cool on tray for 5 mins. Serve on their own or with your favourite mustards.
 

 

Cheese, Leek and Wine Melt

(serves 6 to 8)

1 tbsp olive oil

1 leek, white only, rinsed well and thinly sliced

1/3 cup dry white wine

2 scallions, finely chopped

1 garlic clove, finely chopped

1 tbsp fresh thyme, chopped, plus extra for garnish

250g cream cheese, softened

113g goat cheese, softened

1 cup Gruyere cheese or old Cheddar, grated

Preheat oven to 400 degrees.

Heat the oil in a small frying pan on medium and toss the in the leeks with a pinch of sea salt. Stir until they are softened and begin to brown, about 5 mins. Pour in the wine and add in the scallions, garlic and thyme. Allow the liquid to reduce until there is about a tbsp left in the pan, another 3 or 4 mins.  Set aside and allow to cool slightly. In a bowl, mash together the softened cream cheese and goat cheese. Stir in the leek mixture along with half of the grated cheese. Transfer to a small oven proof dish, sprinkle the remaining grated cheese on top and some thyme leaves for garnish. Place in the oven for 20 to 25 mins, serve immediately.

 

Brie en Crute

(serves 4 to 6)

200 gr puff pastry, thawed

Flour for dusting

250gr wheel of Brie cheese

1 egg, lightly beaten

Preheat oven to 400 degrees.

Lightly flour your cooking surface and roll out the puff pastry into a 30cm by 30cm square and cut off the four corner edges. If you wish, use the scraps of pastry to make a decoration for the top of your brie en crute.

Place the wheel of brie in the centre and brush around the outside edge of the pastry with the beaten egg. Fold the pastry over the brie and gather, so the cheese is completely covered. Turn the brie en crute over, seam side down, onto a parchment lined tray. Brush the entire surface with the egg wash. Place your decorative pieces of pastry on the brie en crute and brush with egg.

Place the tray into the oven and bake in the middle for 20 to 25 mins, until golden brown. Remove the tray and allow the brie en crute to rest for 15 to 20 mins before serving. Serve with your fave preserves or chutneys. Accompany with fresh baguette, crostini or crackers.
 

Rosemary Crostini
(1 baguette makes 50 to 60 pcs)

1 x day old baguette, ciabatta loaf or buns with a small circumference
Extra virgin olive oil
Dried rosemary
Sea salt

Preheat oven to 325 degrees.

Slice the bread thinly with a good serrated knife, about 1/2 cm thickness. Place the slices single layer on a baking tray, drizzle or brush each piece with olive oil, sprinkle with sea salt and top with the dried rosemary. Put in the oven for about 12 to 15 mins until lightly toasted and crunchy. Allow to cool, serve.