Swedish Meatball Puff Pastry Rolls

A match made in heaven?

I noticed him straight away. He was very tall and handsome and had luscious floppy hair. He was charming and confident with a cheeky smile to match.

He asked me where I was from and I said Sweden. He said he liked meatballs from IKEA. I asked where he was from. I said I really like a Sunday Roast.

We would end up being in the same class at Uni for three years but our love didn’t blossom until our third year when we were cast opposite each other in a Midsummer Night’s Dream.

Being a Swenglish family means we get to pick and choose the best bits from both cultures. I make foods that I love from home, as well as dishes from my new home country.

Some purist would say one shouldn’t mess with perfection but I think fusions enrich our lives.

So the humble Swedish meatball. And an English sausage roll.

I decided to marry the two and the result was beautiful.

Here is the recipe:

Jessica’s Swedish Meatball Sausage Rolls

Best served with a lingonberry jam creme fraiche dipping sauce on the side.

250g Beef Mince

250g Pork Mince

1 dl milk

1 dl single cream

1 dl crumbs

2 eggs (1 for the mixture, 1 for the egg wash)

2 tsp salt

1 tsp ground white pepper

1 tsp cinnamon

1/2 tsp sugar

Margarine (for frying the meatballs)

For the Dipping Sauce

⁃ Lingonberry Jam (Ocado and ScandiKitchen sells this in the U.K.)

⁃ Creme fraiche

Add your cream and milk to the breadcrumbs and let it stand for 10 minutes. Stir gently.

Put your Mince in a bowl and mix in your spices carefully, followed by your egg and lastly the breadcrumb/cream mixture.

Get your pan ready. Now wash your hands and get rolling! Start by rolling the meatballs and putting them one by one on a side plate, ready for some frying.

Once you’re done with the rolling, start frying! Make sure you shake the pan from time to time as you want an even cook.

Once cooked take them off the heat and let them cool completely.

Get your puff pastry and cut into thin strips.

Now roll your meatballs up into little rolls, just like you would a sausage roll.

Once you’ve wrapped the meatballs in pasty, get some egg wash on them. This will give the pastry a nice shine.

Put your meatball puff pastry roll into a hot oven (180, fan assisted) for about 10-5 minutes – or until the pastry is nice and golden.

In the meantime, mix your lingonberry jam with a bit or creme fraiche into a nice thick dipping sauce.

Take your meatball roll out of the oven and serve.

Enjoy. ❤️

Love, Jess

Cinnamon Mince Pie Buns

Holidays are hard work.

It’s also wonderful and magical, especially when you have kids, but it can be stressful and, for some, a sad and lonely time. 

If you have family abroad then Christmas time can make you extremely home sick.

I miss my parents, family and friends, the traditions – like Lucia, but also the Christmas food and all familiar smells.

Cinnamon, cloves, church candles, Star anise, Saffron buns, Julmust, Janssson’s Frestelse, Sill in all different varieties (pickled herring), Julmust, Gingerbread, oranges and clementines.

My parents have been staying with us for a week. They are over visiting the U.K. firstly to watch Jackson perform in his very first Shakespeare play, but also to spend some time with us before Christmas.

For our special Sunday mini Christmas, or “Lill Jul”,  I got to trial a recipe I’ve been dying to try. 

The ultimate Swenglish recipe I suppose – my Cinnamon Mince Pie Buns. 

The first batch came out a bit burned (the oven was too hot), and the second batch I added too much Mince mixture to, but they still tasted nice so I was hopeful.

I made my third batch this morning and they came out beautifully golden, and, I’m happy to say, scrummy to eat. 

Here’s the recipe I used: 

Jessica’s Cinnamon Mince Pie Buns

You’ll need:

A bowl for the dough

Little bowl for the filling mixture

Pot to heat the milk and margarine 

Time: About 2 hours 30 minutes 

Dough

  • 50g fresh yeast
  • 8 dl plain flour 
  • 50 g margarine 
  • 3 dl milk
  • 1/2 dl caster sugar 
  • 1 pinch of salt 

Filling 

  • 50 g margarine 
  • 2 tsp cinnamon 
  • 1/2 dl caster sugar 
  •  4 tbsp Mince Mixture 

Garnish 

  • 1 egg or milk
  •  Pearl sugar 

Make the Dough:

Crumble the yeast and put in a bowl.  Melt the margarine in a pot and add the milk. Warm the milk mixture until 37°C. Now pour some of the mixture over the dough and gently stir until the yeast has dissolved. 

Add the remainder of the milk mixture, sugar, salt and about 6 1/2 dl flour. (You’ll add the rest later when working the dough)

Start working the dough, either by hand or by using a machine. (Start with paddle and change for the hook attachment as you gradually add the flour) 

The dough is ready when it’s silky smooth and not sticking to the sides of the bowl. 

Put a cloth over the bowl and let the dough rest for about 30 min.

For the Filling: 

Cream your sugar and cinnamon with the margarine until you get a fine paste.

Once proved, start working your dough again. Add the remaining flour, little by little. Feel your way here; if you add too much flour your cinnamon buns will end up too dry. 

Cut the dough into two. Now roll each piece into a rectangular shape.

Add your cinnamon paste and your mince mixture. 

I added about two tablespoons for each dough.

From the longer side, roll each dough into a cylinder shape. Use a sharp knife to cut 2 cm thick pieces.

Put your cut pieces, either in paper bun cups or straight onto a tray with baking paper. 

Cover your Cinnamon Mince Pie Buns and let them prove for about 20 min. (They should double in size) 

Brush your buns with the whisked egg or milk and sprinkle the pearl sugar on top. 

Bake your buns in a very hot oven (250°C, 200°C for about 8 mins or until golden brown. 

Place on a rack to cool. ENJOY. 

God Jul ❤️ Merry Merry 

Love, Jess