You may have to get out your rolling pin, but these recipes made with Jus-Rol pastry couldn’t be easier – or more impressive!
Mini Star topped Mince Pies
2 x 320g packs Jus-Rol Frozen Shortcrust Pastry Sheet
411g jar mincemeat
Caster sugar for sprinkling
Icing sugar to sprinkle (optional)
Preheat oven to 200°C (180°C fan) Take the pastry out of the packaging 10-15 minutes before you are ready to use it.
Roll out pastry and using the round cookie cutter to cut out 12 cases and line the base of the tin. Use remaining pastry to cut out 12 stars for the lids and set aside. (You may find that you are able to cut 10 cases out of the 1 st sheet, simply re-roll the off cuts to make 12.)
Fill each case with 2 teaspoons of mincemeat, lightly moisten undersides of stars with water and use to top tarts. Brush with water, sprinkle with sugar and bake for 15-20 minutes until golden brown. Sprinkle with a little more sugar; allow to stand in the tin for 2-3 minutes before carefully transferring to a cooling rack.
Christmas Tree Treats
1 x 320g pack Jus-Rol™ Frozen Puff Pastry Sheets
30g softened butter
60g pecan nuts, blitzed until finely chopped
20g light soft brown sugar
1/2 teaspoon ground cinnamon
Icing sugar, for dusting
Preheat the oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6. Unroll the pastry sheet, cut off a quarter from the length and set aside. Combine the butter, nuts, sugar and cinnamon in a bowl, mix well with a wooden spoon and spread over the remaining three-quarters of the pastry.
Using a sharp knife, cut strips of pastry from the shorter side, approximately 2cm wide. Carefully pick up a strip of pastry and fold back and forth on itself, starting wider at the bottom (5-6cm) and narrower at the top, like a Christmas tree (see video for reference ). Take a wooden skewer and push through the middle of each layer, making sure that the layers are spread out evenly. Leave enough skewer at the top for the stars. Repeat until you have 10-12 trees.
Stamp out 10-12 small stars from the remaining pastry with a small cookie cutter. Skewer a star onto the top of each tree.
Transfer the trees to a baking sheet and bake for 12-15 minutes, until the pastry is puffed up and golden. Sprinkle with a light dusting of icing sugar to serve
The Ultimate Party Sausage Roll
1 x 320 g pack Jus-Rol Frozen Puff Pastry Sheets
10 (approx 600g) good quality Cumberland sausages (or similar)
1 tbsp Red onion marmalade
1 egg yolk
1 tbps milk a handful of sesame seeds
Preheat the oven to, 220°C, (200C in a fan oven) 425°F, Gas Mark 7. Unroll the pastry and cut down the middle lengthways. Remove the skin from the sausages and place in a bowl with the onion marmalade and mix well. Divide the sausage meat in half and place down the middle of each length of pastry.
Mix the yolk and milk in a small bowl with a fork and brush down one side of the pastry. Roll the pastry around the sausage meat using the egg to seal the edges. Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
Cut each piece into approximately 6 sausage rolls and place on a lightly oiled baking tray. Brush the tops with the rest of the egg mixture and sprinkle some sesame seeds on top. Bake for 20 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving.
Chocolate Puff Pastry Christmas Tree
2 x 320g Jus-Rol Frozen Puff Pastry Sheets
4 tablespoons chocolate-hazelnut spread
1 egg, beaten
Icing sugar, for dusting
Preheat the oven to 200°C (180°C for fan assisted ovens), Gas Mark 6. Line a baking sheet with baking paper. Unroll one of the puff pastry sheets and place on the baking sheet. Spread the chocolate-hazelnut spread over the puff pastry sheet. Unroll the second puff pastry sheet and place on top of the first one. Use a star-shaped cookie cutter to cut out a star from one corner of the layered pastry and set aside. Cut the remaining layered pastry into the shape of a Christmas tree (triangle) with a wide base and trunk. Pull away the excess pastry.
Lightly score 2 lines down the middle of the triangle to form a tree trunk approximately 3cm wide. Using the trunk as a guide, cut branches into the sides of the triangle, approximately 2cm wide. Leave the top 5cm as this will be covered with the pastry star.
Starting at the top, twist each branch away from you, giving two turns to each branch. Place the pastry star on top of the tree, securing with a little beaten egg. Brush the star and tree with beaten egg.
Bake for 12-15 minutes, or until risen and golden brown. Cool for a few minutes before carefully transferring to a wire rack to cool. Transfer to a serving plate or board and dust with icing sugar to serve.
Mini Stilton, Walnut and Celery Quiches
500g Jus-Rol, Frozen All Butter Shortcrust Pastry Block
1 onion peeled and diced
3-4 sticks celery
200g stilton cheese
200ml single cream
Pinch black pepper
Pinch nutmeg, grated
100g soft white cheese, crumbled
48 walnut pieces
Preheat oven to 200ºC (180ºC an assisted)/400ºF/Gas 6. Roll out pastry, cut with cookie cutter and line tart moulds. You may need to do this in batches. Put to chill whilst making filling. Sauté the onion and 2 sticks of celery diced in the butter, allow to cool.
Mix together the egg, cream and 1/3 the Stilton, then season with black pepper and nutmeg. Divide the cooled onion mix between the mini tart cases, carefully top with the cheese and egg mixture and bake for 15 minutes until set and the pastry is golden. Allow to cool.
Cream together the remaining Stilton with the soft white cheese and use to top the tarts, garnish with the celery slice and half walnut.
Jus-Rol products are available in grocery stores island-wide.
For more information regarding Jus-Rol, visit www.jusrol.co.uk