Cookery Group
The cooking group met on Thursday, December 11, at Frances and Paul's house in Lairoux.
Eight people were able to attend. We prepared baked Camembert with sausage-stuffed pastries.
Since baking takes a long time, Frances and Paul had already prepared the food that morning so that we could enjoy it that same day.
We enjoyed these pastries with red onion chutney and caramelised cranberries. Then tea and coffee were served with a delicious lemon cake and mendiants.
We left with all the recipes and excellent flavors in our mouths!
Thank you to Frances and Paul.
Baked Camembert with sausage roll dippers
2 pkts of puff pastry
1 egg beaten
6 pork sausages
1 small or large Camembert cheese (depending how many people)
Red Onion chutney or chutney of your choice.
- On a floured surface unroll the pastry.
- Skin the sausages.
- Lay the sausages on the pastry and fold over. Press around the edges with a fork and cut off excess pastry.
- Place the Camembert in a flan dish.
- Place the sausage around the Camembert. If you need more then make some more sausage rolls. Slice into the pastry from the cheese to the outer edge. You can make them as thick or as thin as you like.
- Brush the pastry with beaten egg.
- Make more sausages rolls with the left over pastry and sausages and cook separately.
- Cook at gas 4 to 5 according to your oven for 35 mins or until cooked.
- Serve with red onion chutney or your choice of chutney.
- Enjoy sharing.
