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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Gourmet Sausage Rolls

    These sausage rolls are always a hit. Simple to make using my Sticky Onions and some ready rolled puff pastry. These can be made into any size you like depending on the occasion. If you have a preferred sausage meat you can use it instead of lorne sausage




    Lorne Sausage

    4 slices

    Ready Rolled Puff Pastry

    1 pack

    Large Egg


    Chilli Flakes




    1)  Preheat oven to 180°C

    2)  Line baking tray with foil or parchment paper

    3)  Unroll puff pastry to desired length and lay on baking tray

    4)  Lay some Sticky Onions along the puff pastry, sprinkle with Chilli Flakes for added kick


    5)  Shape the Lorne sausage into a long sausage shape to fit the pastry size


    6)  Lay on top of the Sticky Onions. Be sure to leave a gap at each end to seal the sausage roll


    7)  Beat the egg

    8)  Brush the edges of the pastry with beaten egg and lift the pastry over and seal the edge and ends


    9)  Baste all over with beaten egg and slash the top in several places to let the steam out


    10)  Bake on top shelf for 20-30 mins or until pastry has turned golden brown and risen

    11)  Cut to desired size

    Gourmet Sausage Rolls Complete.png

    Download Recipe


    Fee x



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