APPLE GLAZED PORK AND APRICOT SAUSAGE ROLLS
WITH FENNEL SEEDS
Prep time –
1 hour + resting
Cook time –
40 minutes
Makes 6
large sausage rolls
INGREDIENTS
For the pastry
150g salted
butter, frozen
220g plain
flour
A pinch of
salt
5-6 tbsp
cold water
For the sausage rolls
1 tbsp.
olive oil
2 shallots,
finely chopped
1 tbsp. of
sage, chopped
500g free
range sausage meat
15g dried
apricots, roughly chopped
1 small cox
apple, grated
For the
glaze
100ml Cawston
apple juice
50g light brown
sugar
1 tsp. of
fennel seeds, to garnish
METHOD
1. Begin by
making the flaky pastry. Empty the flour into a large bowl. Remove the frozen
butter from the freezer (being careful not to touch it with your hands as this
will melt it) and grate the butter on top of the flour, using the coarse side
of a grater. Add a pinch of salt. Using
a palette knife distribute the butter amongst the flour. Sprinkle 3 tbsp. cold
water into the bowl and begin to mix the pastry together using the palette
knife, adding a little more water if needed. Bring the pastry together with
your hands, avoiding handling it too much and shape into a flat disc. Wrap in
cling film and place in the fridge for 45 minutes.
2. Now, make
the filling for the sausage rolls. Heat the olive oil in a medium sized pan, on
a low heat and gently fry the shallots for 10 minutes. Stir through the sage
and cook for a further 2 minutes. Set aside to cool slightly. Empty the sausage
meat into a large mixing bowl and add the shallots, apricots and grated apple.
Season well and mix until well combined..
3. Prepare
the glaze by simply placing the Cawston juice and light brown sugar in a small
saucepan and bring to a simmer. Reduce the liquid by half and allow to gently
bubble for 4-5 minutes until the sauce has become syrupy.
4. Remove
the chilled pastry from the fridge and roll, on a floured surface, to a large
rectangle. Trim the sides to 23cm x 30cm and then divide the pastry into two
long lengths, each 35cm x 15cm. Divide the sausage meat in two and shape into
two long ‘sausages’. Place in the center of each pasty length and brush the
edges of the pastry with apple syrup. Fold the pastry over the sausage meat to
cover, trim with a sharp knife and cut each length of pasty into 3. There
should be 6 sausage rolls in total. Gently press the join of the pastry with a
fork to secure.
5. Place the
sausage rolls on a waxed paper on a baking sheet and place in the freezer for
30 minutes to chill completely. The pastry will cook best from frozen.
6. Preheat
the oven to 200C, fan 180C, gas mark 6.
7. Remove
the sausage rolls from the freezer and brush with the apple syrup. Sprinkle over
with fennel seeds and cook for 20-25 minutes, until puffed up and golden brown.
Remove from the oven and allow to cool. Serve.
