Louis York

Here is a simple recipe that can be knocked out with a few easy to find ingredients. Sausage rolls are certainly a favourite of mine – these can be enjoyed hot or cold, and are very good dipped in some brown sauce. Sausage rolls (or mince covered in flaky pastry, at least) have been a favourite in Europe since Roman times and unlike the undeniably tasty variety sold at your local chain bakery, you can be completely sure of the ingredients in this one. To be extra sure, you could even try making your own puff pastry if you’ve got lots of time to spare and don’t mind wasting it. I have tried it, and the results were pretty much as good as if I’d bought it from the store, so make of that what you will.

In terms of influences, this recipe is undeniably influenced by South-East Asian cuisine, especially that of Thailand, where some of my relatives live and where I took my first steps (literally, not culinarily... it’s on video). Tamarind paste may sound like a speciality ingredient to some Western readers but I can assure you that you have mostly likely tried this tangy fruit before. It’s a key ingredient to the perennial favourite Pad Thai, literally translated as ‘Thai Fry’. I got my jar from M&S in the market square. Sainsbury’s doesn’t seem to stock it, but there are lots of Asian food stores on Mill Road and on the way to the station that will probably sell you some at a more reasonable rate. My favourite of these supermarkets is Jiamart, which is also available on Deliveroo.


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Of course, one problem with buying an ingredient you don’t normally use is the possibility of being left with a half empty jar for the rest of term or beyond. That’s why the Tamarind paste is also used in my Pad Thai Style Sprouts, and you can also use it in a normal Pad Thai, which is an easy dish for if you only have a hob. If you decide that it’s not worth it for you to buy Tamarind after all, an alternative glaze for the filling could be a chutney or even marmalade. If you try it, do let me know how it works out.

I recommend 20% fat pork mince: after all, fat is flavour and this is a dish to share – although I wouldn’t blame you for scoffing these all down in one go as they’re very moreish. These were probably also the most popular of the dishes that I made for my impromptu Bridgemas party, although that may have been due to them being the first dish completed.

A perfect hors d’oeuvres for a Bridgemas party or just if you want some snacks for the fridge, these sausage rolls offer enough of a surprise to spark interest without being too complex or off-putting.

Tamarind Sausage Rolls - makes 12

  • 500g Pork Mince, 20% fat
  • 100g Breadcrumbs
  • 2 eggs
  • 1 spring onion, finely sliced
  • 1 pack of pre-rolled puff pastry
  • 50g tamarind paste
  1. Preheat the oven to 220°C, 200°C fan.
  2. In a large bowl, mix the pork mince, breadcrumbs, one of the eggs and the spring onion. Season with salt and pepper.
  3. Unroll the pastry and arrange a third of the filling into near one end of the dough.
  4. Brush the filling with the tamarind paste or spread it with a spoon.
  5. Fold over the dough and seal with the other beaten egg.
  6. Cut the dough with a knife along the edge of the seal.
  7. Repeat twice more with the rest of the dough and filling.
  8. Glaze the rolls by brushing with more of the beaten egg.
  9. Slice each length into 4 rolls and score the tops twice.
  10. Place on a baking paper lined sheet pan in the oven for 15-20 minutes or until golden brown.