There are lots of things I think it's worth making from scratch - I'd never dream of using a pre-made curry paste for example. But the whole reason to make something from scratch is that it tastes better than you can buy ready made.
By that rule, there are definitely some things it's not worth faffing about with because the end result doesn't warrant the effort. On that list I include croissants, samosas, doughnuts - and pastry.
I can make pastry but it really doesn't seem worth it when ready made is so damn good.
Ingredients:
Pack of 6 fat sausages
1 large red onion, cut into thin wedges
1 red eating apple, thinly sliced
A small handful of sage leaves
4 tsp rapeseed oil
Pack ready-rolled puff pastry
2 tbsp wholegrain mustard
How to make it:
1. Heat the oven to 200C/gas 6.
2. Cut the sausages into large chunks with a sharp pair of scissors.
3. Put the onion, apple and sage into a bowl, drizzle over the oil and toss well.
4. Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge.
5. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix.
6. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed.
Recipe thanks to Good Food.
By that rule, there are definitely some things it's not worth faffing about with because the end result doesn't warrant the effort. On that list I include croissants, samosas, doughnuts - and pastry.
I can make pastry but it really doesn't seem worth it when ready made is so damn good.
Ingredients:
Pack of 6 fat sausages
1 large red onion, cut into thin wedges
1 red eating apple, thinly sliced
A small handful of sage leaves
4 tsp rapeseed oil
Pack ready-rolled puff pastry
2 tbsp wholegrain mustard
How to make it:
1. Heat the oven to 200C/gas 6.
2. Cut the sausages into large chunks with a sharp pair of scissors.
3. Put the onion, apple and sage into a bowl, drizzle over the oil and toss well.
4. Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge.
5. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix.
6. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed.
Recipe thanks to Good Food.
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