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Celebrate Great British Pie Week, Caribbean-style

LET'S TWIST AGAIN: Encona spruce-up sausage rolls by adding a Caribbean twist

STARTING TODAY, food-lovers around the UK will be celebrating some of the nation's most beloved snack and comfort food during Great British Pie Week.

Encona have opened-up their kitchen once again to deliver a recipe for their Caribbean version of the great British sausage roll, a firm favourite and still a go-to snack for many.

Encona Sausage Rolls

Cooking Time: 20 mins.
Prep time: 10 mins.
Serves four


30g/1oz butter
100g/3½oz button mushrooms, finely chopped
1 tbsp Worcestershire Sauce
1 tbsp Encona West Indian Original Hot Pepper Sauce
1 tbsp dried thyme
450g/1lb good quality sausage meat
Salt and freshly-ground black pepper
450g/1lb ready rolled puff pastry
One free range egg, beaten


1) Preheat the oven to 200C/gas mark 6.

2) Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.

3) Add the Worcestershire sauce, Encona Hot Pepper Sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.

4) Roll the puff pastry out into a large rectangle, then cut into two long rectangles.

5) Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.

6) Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.

7) Brush with rest of egg-wash. (For an additional kick add a few drops of Encona Hot Pepper Sauce to the egg-wash.)

8) Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.

Product Used

Encona West Indian Original Hot Pepper Sauce

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