The Modern Pantry sausage rolls
( SERVES 12 )
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.
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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|
|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|
- 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!