ditchman Posted Wednesday at 13:03 Report Share Posted Wednesday at 13:03 Mrs Miggins Dead pig pie.......... very tasty..... its not burnt ...the colour is due to me putting too much syrup in with the beaten egg... Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted Wednesday at 13:17 Report Share Posted Wednesday at 13:17 Hello, That pie looks nice Simon, going to see what i can cook in new Air Fryer , will pop in M and S tomorrow Quote Link to comment Share on other sites More sharing options...
hawkfanz Posted Wednesday at 15:13 Report Share Posted Wednesday at 15:13 you dont half live it up simon. Quote Link to comment Share on other sites More sharing options...
ditchman Posted Wednesday at 15:38 Author Report Share Posted Wednesday at 15:38 19 minutes ago, hawkfanz said: you dont half live it up simon. believe you me ...im tight when it comes to spending money.....i enjoy making my own food as its similar to messing about in the shed which i cant do anymore...... i tell you now.......i have made some truly awful dishes ...that went straight into the damn bin........definatly wont use that wash again ..i will use just a plain egg wash and cover the pie with a bit of foil until 10 mins from being cooked...... going to do double wrapped puff pasty sausage rolls next time with a oil wash in a hot oven Quote Link to comment Share on other sites More sharing options...
JKD Posted Wednesday at 16:50 Report Share Posted Wednesday at 16:50 That really does look very homely and very tasty 😋 😍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted Wednesday at 16:57 Author Report Share Posted Wednesday at 16:57 6 minutes ago, JKD said: That really does look very homely and very tasty 😋 😍 thank you.............my daughter said it looked very rural.. Quote Link to comment Share on other sites More sharing options...
JKD Posted Wednesday at 17:11 Report Share Posted Wednesday at 17:11 😆🤣 No offence, but that looks like a great cafe dinner ! I use a cafe in Orpington, and they dish up meals like that and the place is packed late mornings to lunchtime 😁 Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted Wednesday at 17:48 Report Share Posted Wednesday at 17:48 Is the 'dead pig' sausage meat? When I make sausage rolls (which I do most shoot days) I spice up the sausage meat a bit with Worcestershire sauce, mace, sage, onion powder etc. Mace (not too much) goes well in sausages. Quote Link to comment Share on other sites More sharing options...
ditchman Posted Wednesday at 18:48 Author Report Share Posted Wednesday at 18:48 58 minutes ago, JohnfromUK said: Is the 'dead pig' sausage meat? When I make sausage rolls (which I do most shoot days) I spice up the sausage meat a bit with Worcestershire sauce, mace, sage, onion powder etc. Mace (not too much) goes well in sausages. my pet hate is arty-farty spicy herby sausages and sausage meat............i put vitually only pepper in with the sauge meat and plain bread crumb... Quote Link to comment Share on other sites More sharing options...
marsh man Posted Wednesday at 19:52 Report Share Posted Wednesday at 19:52 1 hour ago, ditchman said: my pet hate is arty-farty spicy herby sausages and sausage meat............i put vitually only pepper in with the sauge meat and plain bread crumb... Sausage rolls straight out of the oven must be one of the UKs favorite savories , so who on the forum make the best ones , and what are the best shop bought ones , over to YOU . Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted Wednesday at 20:22 Report Share Posted Wednesday at 20:22 29 minutes ago, marsh man said: Sausage rolls straight out of the oven must be one of the UKs favorite savories , so who on the forum make the best ones , and what are the best shop bought ones , over to YOU . These were made for a shoot day last year Quote Link to comment Share on other sites More sharing options...
ditchman Posted Wednesday at 20:59 Author Report Share Posted Wednesday at 20:59 36 minutes ago, JohnfromUK said: These were made for a shoot day last year those little nibblers look nice Quote Link to comment Share on other sites More sharing options...
marsh man Posted Wednesday at 21:00 Report Share Posted Wednesday at 21:00 22 minutes ago, JohnfromUK said: These were made for a shoot day last year They look very nice , we will put you at the top of the leader board for the time being , funny enough , most of the shoots I have been on seem to do Sausage rolls , the one I used to go near Norwich would get his local baker to produce enough for roughly 11 o clock they were good and had puff pastry , on the estate where I worked we had good and bad , if the chef who do the scones for the tea rooms was doing them they were very nice , always hot and had bits of Cranberries in them , on the other hand if the halls housekeeper was doing them they were some of the worse ones I have ever had , I swear blind they were vegan , they used to do three different sorts and to me they all tasted the same , mind you my dog didn't complain .😋 Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted Wednesday at 21:11 Report Share Posted Wednesday at 21:11 1 minute ago, marsh man said: most of the shoots I have been on seem to do Sausage rolls They are very easy to make and always popular on a shoot day. Ready made puff pastry, ready made sausage meat with a few extra breadcrumbs, some seasoning and a pinch or two of herbs and spices and I add a smear of English mustard before rolling the pastry over. Egg wash/glaze. Bake in oven around 30 minutes. A pound of sausage meat and a pack of ready made puff pastry makes 24 small rolls, or 8 'jumbo' sized rolls. Quote Link to comment Share on other sites More sharing options...
marsh man Posted Wednesday at 21:23 Report Share Posted Wednesday at 21:23 3 minutes ago, JohnfromUK said: They are very easy to make and always popular on a shoot day. Ready made puff pastry, ready made sausage meat with a few extra breadcrumbs, some seasoning and a pinch or two of herbs and spices and I add a smear of English mustard before rolling the pastry over. Egg wash/glaze. Bake in oven around 30 minutes. A pound of sausage meat and a pack of ready made puff pastry makes 24 small rolls, or 8 'jumbo' sized rolls. That sound fairly easy to achieve a decent sausage roll , we would have to do the 24 small ones as 8 jumbo ones would cause a riot , we used to have a lot of continental teams come over for the Partridge shoots and they brought there own eleven's , this would mainly be salami and German sausages , oh and not forgetting the bottles of wine , I would try the bits and pieces but I can't say anything was to my liking . Quote Link to comment Share on other sites More sharing options...
Robden Posted Thursday at 05:25 Report Share Posted Thursday at 05:25 I find puff pastry rolls, nice but too greasy. My go to recipe is, short crust pastry, 60% sausage meat and 40% sage and onion stuffing. Before you knock it, just try a couple the next time you make some. Quote Link to comment Share on other sites More sharing options...
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