RECIPE: Pork and Apple Sausage Rolls

Pork and Apple Sausage Rolls

ServingsMakes about 25 sausage rollsTemperature220˚C, Fan 200˚C, 425˚F, Gas 7Cooking time

20-25

minutes

Get ready to Celebrate National Picnic Week (18th – 26th June) with this picnic classic from Doves Farm…

Ingredients

• Flaky Pastry

• ¼ tsp salt

• 100g butter, chilled

• 7-8 tbsp cold water

• flour, for dusting

• oil, for baking tray

• Pork and Apple Filling

• 1 apple, grated

• 200g minced pork

• 1 tsp dried sage

• 1 tsp dried parsley

• salt and pepper

• 1 egg

Method

• Flaky Pastry

• Put the flour into a bowl, add the salt and stir to combine.

• Cut the chilled butter into very thin slices and lay these out on a plate.

• Take about a third of the butter and add it to the mixing bowl.

• Using a fork or pastry blender, work the butter into the flour until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.

• Add the water and stir until the pastry starts to hold together.

• Gather the mixture into a ball of soft dough. If the dough seems dry, add another teaspoon of water or if it is excessively wet, cover and rest for 5 minutes.

• Dust the work surface with flour, place the dough in the middle and dust it with flour.

• Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle.

• Lay a second third of butter slices across the middle of the dough in lines which just touch.

• Run a damp finger all around the outside of the pastry rectangle.

• Gently lift the left side of the pastry over and onto the middle of the butter.

• Now lift the right side of the pastry, folding it over so the butter is covered.

• Press around the edges and pinch together any cracks.

• Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.

• Dust the pastry with flour, turn it over and dust the other side.

• For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.

• Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.

• Run a damp finger all around the outside of the pastry rectangle.

• Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.

• Press around the edges, pinching any cracks to make sure no butter is exposed.

• Gently fold the pastry in half for a final time.

• Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

• Pork and Apple Filling

• Grate the apple into a mixing bowl, add the minced pork, sage, parsley, salt and pepper, and mix together well.

• Divide the mixture into two equal pieces and roll each into a 23cm/9” cylinder.

• Pork and Apple Sausage Rolls

• Pre-heat the oven

• Allow the pastry to come back to room temperature.

• Rub some oil around the inside of a large baking tray or insert a baking liner.

• Dust the work surface and pastry with flour

• Roll the pastry into a 20 x 25cm/8 x 10” rectangle.

• Cut the pastry into two 10 x 25/4 x 10” lengths.

• Place a sausage cylinder on each pastry length.

• Break the egg into a bowl, beat well and brush beaten egg all over the exposed dough.

• Gently lift the long edges of pastry over the sausage to enclose it.

• Press to seal the edges with a fork.

• Brush the remaining beaten egg over the pastry.

• Cut the sausage rolls into 3cm/1¼” slices.

• Transfer the slices to the prepared baking tray.

• Chill for 10 minutes or up to 4 hours.

• Bake for 20-25 minutes.

• When completely cold store in a tin or freeze.

• To re-heat from frozen bake for 20 minutes.