Howard's Sausage Rolls

Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills to bake his delicious sausage rolls and homemade chutney. This British Classic dates back to the early 19th Century and remains one of the most poplular British pastry snacks still today. Now you can join Howard who will share his tips and tricks to make this perfect treat!

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around an hour and fourty-five minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. All guests will be emailed a zoom link to the class on the Monday before their class.

Please note our classes are very much interactive and are limited to 18 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

Mixing bowls, Cling film, Rolling pin, Baking trays, Baking parchment, Large frying pan or skillet, Sharp knife, Pastry brush.

Ingredients:

For the rough-puff pastry:

250g of strong white bread flour (plus extra for rolling)

A generous pinch of salt

225g of cold unsalted butter, cut into small cubes

100ml of water

1tsp of lemon juice

For a meaty filling:

400g finely minced meat - pork, lamb, beef or chicken (you can also use the filling of 400g of sausages, just removed them from the skins)

1tsp of dried mixed herbs

A few sundried tomatoes, drained and chopped (optional)

For a vegetarian filling:

400g of cooked starchy vegetables - e.g. parsnip, potato, sweet potato - mashed (again you can use vegetarian sausages)

About 100g of grated cheese

Chopped chives or spring onions / scallions

A few sundried tomatoes, drained and chopped

Salt and pepper

To finish:

1 egg beaten

Poppy seeds or sesame seeds (optional)

For the chutney:

150ml of wine vinegar or cider vinegar

60g of brown sugar

1 small red onion, peeled and diced

3 pears or apples, peeled, cored and diced

1/2tsp - 1tsp of dried mixed spice (or use ginger or cinnamon)

50g of raisins, sultanas, or chopped dried apricots

If you have any questions regarding this class please email us at info@bakewithalegend.com.