As I’m sure you all know by now, there’s nothing I love more than trying a new cheese, I’m completely and utterly cheese obsessed. When an e-mail pops into my inbox letting me know about a new cheese, my eyes light up! And this happened recently when I learned about the new Russet Squire cheese from Curds & Croust.
Curds & Croust is a Cornwall based cheesemaker that uses the best Cornish milk sourced from within 30 miles of the dairy, making top quality curds that they put a lot of care and attention into. And as for the ‘croust’, this is a Cornish term for a tasty snack often associated with the best baked bread and the finest Cornish cheese.
The team at Curds & Croust craft a number of delicious cheeses, ‘Boy Laity’ (a Cornish camembert), Miss Wenna (a Cornish brie), The Truffler (a Cornish truffle brie) and now Russet Squire. All of the cheeses are overseen by master cheesemaker, Martin Gaylard, who has been dedicated to crafting prestige soft cheeses since boyhood. The new Russet Squire is bathed in Cornish Cider, often 7 or 8 times to achieve the russet look to its soft washed rind. I couldn’t wait to try it!
I was actually really surprised by the depth of flavour to this cheese. I was expecting it to have a smooth, creamy texture and flavour but it actually was really punchy. It reminded me of a Mont d’Or or Époisses. It’s absolutely delicious on its own (seriously I could polish one off single-handed in one sitting!) but I thought about how I could use it in a recipe. Thinking about the flavours in the cheese with the cider, plus the Cornish connection, I thought some sausage roll bites would be perfect, with some apple and fennel flavours thrown in for good measure.
- 320g ready rolled puff pastry sheet (or you can make it if you’re feeling brave!)
- 6x sausages (approx 350g) – try and get organic if you can
- 1x Russet Squire cheese
- 1x apple
- Half a fresh fennel
- Salt and pepper for seasoning
- 1x egg, beaten to make an egg wash
- Preheat the oven to 180 degrees (fan oven) and cover a tray with tin foil.
- Cut the ready rolled puff pastry sheet in half and set aside (you will be making two separate rolls)
- Peel the apple and then grate it. If it’s particularly juicy, you might need to press it with some kitchen roll to absorb some of the moisture. Set aside.
- Finely chop the fennel and set aside.
- Empty the sausage meat from the sausages into a bowl and break up with your hands. Mix in the grated apple and chopped fennel with a pinch of salt and pepper.
- Divide the sausage, apple and fennel mixture into two halves. Roll each one into a long sausage shape and place each one into the middle of the two pastry sheets.
- Unwrap the Russet Squire, cut it into slices (including the rind) and place the pieces on top of the sausage meat.
- Now it’s time to roll the two sausage rolls! Brush some of the egg wash around the pastry, roll the pastry over with the sausage meat encased in the pastry, and seal it along the side.
- Take a sharp knife with a wide blade, and slice the pastry rolls into bite sized pieces (about 4-5cm wide for each one)
- Space them out onto the tin foil covered tray, brush more egg wash over each one, and pop in the oven for 30 mins or until the pastry is flakey golden brown.
- Now it’s important to note – the cheese is likely to melt out of the sausage rolls during cooking, but this is fine! Keep an eye on the oven and when you notice it is starting to melt out, take the tray out of the oven and turn the rolls over. You basically want the cheese to cook in and over the pastry.
- After half an hour take them out of the oven and you’ll have deliciously moreish sausage roll bites!
Yum! You can find out more about Curds & Croust’s cheeses here.
I was sent Russet Squire cheese for recipe development but did not receive payment. All views are my own.