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Light, cheesy and packed with flavour — these beautiful little rolls are perfect for a lazy lunch, a stylish starter or part of a gorgeous grazing table. Adding a juicy Green-fields sausage turns them into something hearty, smoky and seriously moreish. Serves 4 IngredientsFor the aubergine base* 2 large aubergines  * 1 teaspoon salt * 1½ cups grated mozzarella cheese * 100g grated Parmesan cheese  For the Creamy Feta and Herb Filling* 250 grams cream cheese * 100 grams feta, crumbled * 2 tablespoons fresh basil *  2 tablespoons chopped parsley,  * 3 tablespoons chopped chives * Freshly ground black pepper * 4 Green-fields sausages, cookedFor the Fresh Tomato & Cucumber Salsa* 2 firm ripe tomatoes, finely diced * ½  English cucumber, finely diced * 2 tablespoons red onion, finely chopped * 2 tablespoons olive oil * 1 tablespoon lemon juice or to taste * 1 tablespoon chopped parsley o * 2 tablespoons chopped coriander  * Salt and black pepper to tasteMethod1. Preheat the oven to 180 degrees Celsius. 2. Slice the aubergines thinly into rings.  Salt and drain for 20 minutes, rinse and pat dry.1. Lay the slices slightly overlapping each other on a large baking tray lined with lightly oil baking paper, I like to sprinkle a little salt and pepper onto the paper before laying out the slices of aubergine. 2. Sprinkle lightly with salt to taste and a good grind of black pepper, over the top and cover with the grated mozzarella and parmesan cheese. 3. Bake for 15 to 18 minutes until the cheese is melted and golden and the eggplant is soft 4. Leave to cool slightly for about 10 minutes 5. Now make the filling by mixing together the cream cheese, feta, herbs and black pepper. 6. Carefully turn the baked aubergine  over using the baking paper to guide you.. Cut into 4 section and spread the filling over each section.Place a cooked Green-fields sausage at one end and gently roll up to enclose the sausage. 7. Mix together all the salsa ingredients in a bowl and season well. 8. Spoon the fresh tomato and cucumber salsa over the warm rolls just before serving. Even a little on the inside is fabulous.Jenny’s Tips Add chopped olives or sun-dried tomatoes to the filling for extra Mediterranean flavour.A little chilli in the salsa gives a lovely fresh kick. These are delicious warm or at room temperature for platters and entertaining.
Cooks playground Sassy Veggie Sausage rolls
Ingredients •  375 g cake wheat flour * 1 packet instant yeast * 1 tablespoon sugar * 1 teaspoon salt * 180 ml warm milk  * 3 tablespoons melted butter   * 1 X large egg * 170 g grated mature cheddar cheese, * 1 tablespoon olive oil for greasing the.bowl Optional topping 30 g  grated cheddar(I dare you  it’s worth it) Melted butterMethod1. In a large bowl, place the flour, yeast, sugar, and salt.  2. Add the warm milk, melted butter, and  beaten egg mix until a soft dough forms. 3. Knead by hand or in a stand mixer for 6–8 minutes until  the dough is smooth and elastic to the touch 4. . Gently fold in the cheese until it is evenly distributed, place the dough in a lightly oiled bowl,  oil the top of the dough as well then cover, and let it rise in a warm  draught free place for about 1 hour, or until its doubled in size. 5. Punch  the dough down and divide into 10 or 12 equal portion, roll the dough into balls and place on a  baking sheet lined with greased baking paper. Cover loosely and let them rise till double in size. 6. Preheat your oven to190 Deg C Sprinkle the extra cheddar over the top of the buns.Bake for 18–20 minutes, until golden and puffed  up . Brush the warm buns with a little melted butter when you remove them from the oven. Best eaten warm from the oven. Reheat when ready to serve.
Cooks playground - Cheesy Cheddar Butter Buns
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The Cooks Playground with Jenny Morris