Makes 8
Ingredients
- 1kg finely minced pork, ideally a mixture of shoulder and belly
- 75g fresh white breadcrumbs
- 1 apple, quartered, cored and cut into small pieces
- 150g blue cheese, crumbled into chunks
- 2 tsp fine sea salt
- Freshly ground black pepper
For the rough puff pastry
- 175g unsalted butter, chilled and cut into small cubes
- 350g plain flour
- A good pinch of salt
- About 150ml iced water
- 1 egg, beaten with a splash of milk, for glazing
- Fennel seeds, to finish
- Flaky sea salt, to finish
- A few scraps of cheddar, for grating, optional
Method
Mix together the pork, breadcrumbs, apple, two thirds of the cheese, salt and pepper.
Put the butter cubes into a bowl with the flour and salt. Add just enough water to bring the dough together. On a well floured surface, roll the dough away from you into a rectangle about 1cm thick. Fold the two short ends into the middle so they overlap. Give the pastry a quarter turn and repeat the rolling and folding five more times. Wrap and rest in the fridge for 30 minutes to 1 hour.
Roll the pastry out on a floured surface into an oblong about 45 x 12cm and roughly 4mm thick. Lay the sausage meat along one long side, about 3cm in from the edge. Scatter over the remaining cheese. Brush the edge with egg wash, then fold the pastry over the filling to enclose it. Crimp the edges well to seal.
Lightly brush with more egg wash, then scatter over fennel seeds and a little flaky salt.
Preheat the oven to 180°C.
Cut the sausage roll into 8 pieces using a serrated knife and place on a lined baking tray. Bake for 20 minutes, then remove and grate over a little cheddar if using. Return to the oven for a further 15 to 20 minutes until golden and cooked through.
Mix together the pork, breadcrumbs, apple, two thirds of the cheese, salt and pepper.
Put the butter cubes into a bowl with the flour and salt. Add just enough water to bring the dough together. On a well floured surface, roll the dough away from you into a rectangle about 1cm thick. Fold the two short ends into the middle so they overlap. Give the pastry a quarter turn and repeat the rolling and folding five more times. Wrap and rest in the fridge for 30 minutes to 1 hour.
Roll the pastry out on a floured surface into an oblong about 45 x 12cm and roughly 4mm thick. Lay the sausage meat along one long side, about 3cm in from the edge. Scatter over the remaining cheese. Brush the edge with egg wash, then fold the pastry over the filling to enclose it. Crimp the edges well to seal.
Lightly brush with more egg wash, then scatter over fennel seeds and a little flaky salt.
Preheat the oven to 180°C.
Cut the sausage roll into 8 pieces using a serrated knife and place on a lined baking tray. Bake for 20 minutes, then remove and grate over a little cheddar if using. Return to the oven for a further 15 to 20 minutes until golden and cooked through.
Lift onto a wire rack and leave to cool slightly. Eat warm or leave to cool completely. They will keep in the fridge for a day or two.Lift onto a wire rack and leave to cool slightly. Eat warm or leave to cool completely. They will keep in the fridge for a day or two.
