Everyone loves good food. Monica and Rowland are one of the best tag teams for tasty treats out there, especially when it comes to cooking in a caravan.
Caravan magazine has teamed up with The Rivrons and Bailey Caravans once again to bring you a stomach full of speedy snacks. What's the catch? You have to cook them yourself. But don't worry, it's easy!
Below, you'll find ingredients, advice and recipe info for each, not to mention a video of Monica doing what she does best – creating edible masterpieces!
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Sausage, leek and mozzarella rolls
These travel well, so are the ideal hearty snack if you are heading off to the beach or for a hike. They’re gorgeous hot or cold.
Ingredients
375g puff pastry (You can buy great ready-made versions)
360g pork sausages (6 large ones)
150g mozzarella cheese
2 onions
2 leeks
200ml water
1 small bunch of fresh parsley
1 large or 2 small eggs
Salt and pepper to season
Preparation
Preheat the oven to gas mark 7/ 220°C.
Dice the mozzarella, onion and leek. Finely chop the parsley. In a small bowl, whisk the egg with a fork. Squeeze the sausage meat out of the skins into your mixing bowl. If you’ve got kids, get them to do this bit, they love it! Add the diced mozzarella to the meat.
In a frying pan, sauté the onions until they look glassy. Add the leeks, turning them once, and add the water. Gently cook them.
When the water’s evaporated, the leeks will be cooked, but not dried out. Add the onions and leeks to the bowl with the sausage and mozzarella. Season and mix thoroughly. You can use a spoon, but I find it’s better with your hands. Add the chopped parsley into the lovely mixture until all the ingredients are blended together. Put to one side.
Sprinkle some flour onto the worksurface and flour your rolling pin, so that nothing sticks. Roll out the pastry, but not too thinly. You want to end up with a large rectangle that can be cut long-ways into two halves.
Arrange the mix in a chunky, thick line down the long side of the pastry. Convention says you should roll the mix with floured hands into a long sausage. If you do this, try not to let it get too thin.
Paint or daub some of the whisked egg down the opposite side of the pastry to the mix as, after rolling, this will act as a glue to stop the whole thing unfolding when cooking. Roll the mix into the pastry towards the egg. Cut into four and glaze with the remaining egg. Place the eight rolls on a baking tray and cook for 25 minutes until golden brown.
Video
