It’s such a shame that some of our finest British snacks are more often than not made with cheap evil factory meat; and there have been various articles linking our shonky meat production methods with the recent spate of viral disease. So when I was summoned to an impromptu picnic in London Fields I decided it was time to get creative; some Ginger Pig lamb and beef sausages, a lump of feta, some quails eggs and half a packet of puff pastry, all burning a hole in my fridge.
These are my pork-free versions of Scotch eggs and sausage rolls. I soft-boiled the quails eggs for exactly 2 minutes, so they were still slightly runny inside and then coated them in the beef sausage meat which I’d seasoned with a touch of horseradish and some parsley. I then dipped them in beaten egg and covered them liberally in Panko breadcrumbs before deep frying.
I didn’t really have enough lamb sausage to make full on rolls, so decided to make these little “puffs” instead. Curry and feta don’t sound like ideal partners, but bizarrely enough in this recipe they flatter one another to mouthwatering effect. If I had some mustard or poppy seeds I would have pressed them into the pastry, but they were still pretty damned tasty without.
For the Curried Lamb and Feta Puffs
½ pack ready made Puff Pastry
2-3 good quality lamb and mint sausages
½ chopped onion
½ tsp fennel seeds
½ tsp cumin seeds
1 tsp curry powder
A blob of mint and tamarind chutney to serve
- remove the sausages from their skins and combine well with the onion, curry powder, cumin and fennel seeds.
- crumble in the feta, (it’s nice to have a few big lumps so don’t over mix).
- Roll out the puff pastry into a rectangle and spread the sausage-meat mixture along the middle, length-ways like this:
- brush some of the beaten egg along the edge of the pastry and bring both edges together to form a long roll. Brush the whole thing with the remaining beaten egg.
- Cut the roll into smaller bite sized pieces and bake in a hot oven (220C/428F/Gas Mark 7) for around 20 minutes.
- Serve with a dollop of mint and tamarind chutney
For the Scotch Quails Eggs
6 quails eggs
5 beef sausages
1 tsp horseradish
1 tbsp finely chopped parsley
1 beaten egg
3 tbsp Panko breadcrumbs
oil for deep frying
- bring some water to a rolling boil in a small saucepan. Gently add the quails eggs and boil for exactly two minutes.
- Drain and run cold water over the eggs to prevent further cooking. Peel and set aside.
- Remove the sausagemeat from the skins and mix the meat with the horseradish, parsley and freshly ground black pepper.
- Divide the sausagemeat into 6 balls and flatten each ball in the palm of your hand.
- Place an egg in the centre of the meat and carefully coat in the meat without leaving any gaps.
- Repeat this process with each egg until all 6 have been coated in the sausagemeat.
- In a bowl beat the egg and pour the Panko breadcrumbs into another bowl.
- Dip each scotch egg first into the egg and then into the breadcrumbs.
- Deep fry until golden and crisp.