Puff Pastry Sausage Rolls recipes

- 1 tablespoon dill
- 1 teaspoon oil
- 2 garlic cloves
- 1 cup sour cream
- 2 cups white wine
- 2 sheets puff pastry
- 1 onion
- 1 whole salmon

- salt and pepper
- 1 cup fresh breadcrumbs or dried breadcrumbs
- 1/2 cup milk
- 2 tablespoons chopped parsley
- 6 pre-rolled puff pastry sheets
- 1 medium onion
- 2 tablespoons milk
- 1 kg ground sausage
- 1 egg

- For the puff pastry, ready-to-use or homemade
- 250 gm bread flour
- 250 gm cake flour
- 10 gm salt
- 250 gm ice cold water
- 75 gm butter, softened at room temperature
- 410 gm butter, hardened in refrigerator, for the turns
- For the egg brushing mixture
- 50 gm eggs
- 20 gm egg yolks
- For the cream filling
- 225 gm whipping cream 35%
- 30 gm grand marnier (liqueur)
- 20 gm granulated sugar
- For the raspberry sauce (makes 300ml / 1? cups)
- 450 gm fresh raspberries
- 15 ml / 1 tablespoon lemon juice
- 30-45 ml / 2-3 tablespoons caster sugar
- 30-45 ml / 2-3 tablespoons fruit brandy or liqueur (optional)
- For decoration
- some dark chocolate, melted and tempered, make chocolate twist
- 1 mint sprig
- Others
- about 70 gm raspberries
- some icing sugar, for dusting

- salt and pepper
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) box of chopped spinach
- 1 teaspoon curry
- 1 box of defrosted frozen puff pastry sheets
- 3 cloves garlic
- Old Bay Seasoning
- 4 salmon fillets
- 1 onion

- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 teaspoons dried oregano
- 1 medium leek, white portion only, sliced
- 1 teaspoon minced garlic
- 2 teaspoons sugar
- 1 (29 ounce) can tomato puree
- 1 (16 ounce) package frozen lima beans, thawed
- 1 (10 ounce) package frozen puff pastry shells
- 1 (8 ounce) package fresh sugar snap peas
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 (16 ounce) package fresh baby carrots
- 1 tablespoon butter
- 4 cups water