The Modern Pantry sausage rolls
( SERVES 12 )

NZ Herald 7/6/2011

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Sausage rolls are a guilty pleasure. What could possibly be better than light, flaky, buttery pastry filled with moist, unctuous porky goodness? It has a hint of smokiness reminiscent of chorizo. Sausage rolls can be made well in advance and frozen. Bake from frozen at the same temperature, giving them an extra 5-10 minutes.

Ingredients

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1	Onion, finely sliced into half moons
1 tbsp	Vegetable oil
300 g	Pork belly, minced
300 g	Pork shoulders, minced
50 g	Pork belly
35 g	Breadcrumbs
2 tsp	Salt
½ tsp	Black pepper - ground
1 tsp	Smoked paprika
1 tsp	Fresh thyme, chopped
2 sheets	Puff pastry
1	Egg, lightly beaten
50 g	Pork back fat

Directions

Cook the onion in the oil over a moderate heat until tender and caramelised. Tip into a bowl large enough to hold all the remaining ingredients and leave to cool completely.
Add the minced meat and back fat, plus the breadcrumbs, salt, pepper, smoked paprika and thyme, and mix thoroughly.
Check the mix for seasoning by frying a small piece in a pan and tasting, adding a little more salt if necessary.
Divide the mixture in half and shape into two 30cm logs. Place each log on a sheet of puff pastry and brush some of the beaten egg along one pastry edge.
Fold the pastry over and seal it as carefully as possible, pressing down firmly with the back of a fork along the flat edge.
Cut each log into six rolls, place on a baking sheet and brush with the remaining beaten egg.
Bake in an oven preheated to 200C/Gas Mark 6 for 20-25 minutes, until golden and cooked through. Serve hot or at room temperature, with tomato relish or, dare I say, tomato sauce!