I should say , this wasn’t my idea. I saw another user post them a few days ago and decided to give it a try instead of the usual full breakfast on Sunday.
I’d eat that.
It’s not a roll, it’s more of a pasty. I’d still eat it though
The beefy bake
Nice, I saw the post the other day too, wee tip is to put some pastry holes in it to stop it inflating with steam.
Funnily enough I use lorne for my sausage rolls (can’t stand pork sausage). Tear it into pieces, add some pepper and mace, herbs, bit of parmesan and some worchester sauce, knead it all together and fire that in the pastry.
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I should say , this wasn’t my idea. I saw another user post them a few days ago and decided to give it a try instead of the usual full breakfast on Sunday.
I’d eat that.
It’s not a roll, it’s more of a pasty. I’d still eat it though
The beefy bake
Nice, I saw the post the other day too, wee tip is to put some pastry holes in it to stop it inflating with steam.
Funnily enough I use lorne for my sausage rolls (can’t stand pork sausage). Tear it into pieces, add some pepper and mace, herbs, bit of parmesan and some worchester sauce, knead it all together and fire that in the pastry.
You need to show us the inside of them.
Lovely stuff, I’d love that with gravy
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