The Rugby World Cup is here, which means we are going to be talking, thinking, sleeping and eating rugby for the next month.
Be match ready with these Cheese and Bovril sausage rolls…We’re staking our bets on these being the best sausage rolls you’ve ever tasted. Cut them into mini portions as a canape or portion them longer for lunch.
What you’ll love: You will score some points with this recipe.
Makes 12-14 sausage rolls.
Preheat the oven to 200°C and line a baking sheet with baking parchment.
With a sharp knife, slit the skins (casings) of the boerewors and pop the meat out. Put it in a mixing bowl with 15 ml of Bovril.
Lightly dust a worktop with flour and roll out the pastry into a large rectangle, about 35 x 20cm, then slice it in half lengthways to create 2 long rectangles. Spread the remaining Bovril in the middle of each piece of pastry lengthways.
Divide the sausage meat mixture in half and roll each half on a floured worktop to make two long sausage shapes. Make sure they are of an even thickness, so the sausage rolls are the same size.
Place one of the sausage meat rolls on a pastry strip, directly on the top of the Bovril. Evenly scatter the cheese on top of the sausage meat. Brush one side of each strip with egg, then fold over the other side tightly. Roll so that the seam is underneath. Trim the ends and cut each roll into 5-6 pieces. Brush the tops of the rolls with the remaining beaten egg and sprinkle with poppy seeds. Chill on the parchment-lined baking sheet for 15 minutes.
Bake for 20-25 minutes or until golden brown and cooked through. Some of the cheese and Marmite might have oozed out, but this adds to their rustic charm. Remove from the oven and eat warm, or leave to cool completely and enjoy as an on-the-go snack.
Serve with tomato chutney or any other sauce for dipping.
Who said you can’t eat rugby balls?
Roll out your puff pastry. Using a round cookie cutter, cut round circles from the pastry. Then cut them into rugby ball shapes.
Once you have one it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many rugby ball shapes as you can.
On a rugby ball cut out, place some sausage meat and cheese.
Brush a little of the egg wash around the edges and place another rugby ball-shaped cut out over the stuffing and seal by pressing down on the edges.
Using a fork, crimp the edges around the pocket and make slits in the top.
Brush the tops of each pocket with the egg wash and place them on a baking sheet.
Bake in an oven 10-12 minutes or until the rugby ball turns a golden brown.