Homemade Sausage Rolls with Apricots

Ingredients:
450g freshly minced pork
1 onion
100g dried apricots
1 teaspoon salt
1 teaspoon black pepper
Fresh nutmeg
Puff pastry

For the pastry:
450g self-raising flour sifted with a pinch of salt
225g lard
225g margarine
275 ml iced water
1 lemon
3 eggs separated ( Save the white for meringues another day)

Method:
All good recipes start: Pre Heat oven to 190c gas mark 5
Sift flour into bowl, cut all the margarine and lard into small pieces place in bowl with flour and mix around to coat all the fat with the flour. cut lemon in half and squeeze half into the iced water(keep the other half in fridge for lemon tea or in a glass of iced water) Pour iced water into well in centre of flour mixture, with a knife bring it all together to form a solid mass. Turn out onto a floured board and form into a brick size. Now roll this out until it is 33cm in length.Now fold a third into the centre then the other third over that , seal end with rolling-pin and roll out again to 33cm. do this 4 times, now place in fridge, preferably overnight.
If you don’t want to make your own flaky pastry it is quite acceptable to buy ready-made puff pastry, or even ready rolled puff pastry.
Now in a food processor mince the onion and the apricots salt pepper and a little grated nutmeg (if you don’t have a food processor you can chop with a good knife until finely minced.
You will need to divide you flaky pastry into 4 sections, take 1 section and roll to make a long thin strip, Take enough of the sausage mix to fill the centre. Mix the egg yolks together and brush the pastry strip along the edges, fold over and seal edges. Brush the top of the roll with the egg yolk mixture, now cut into bite size rolls and place on a baking sheet covered in parchment paper. continue until you have used all your meat mixture, if you have any pastry over you can freeze it. cook for about 30 mins. I always check mine with a temperature probe. All meat is cooked when the gage shows 75%, the pastry should be golden and crisp on the outside, as all oven vary keep checking.

Thoughts:
I have always loved sausage rolls and the addition of a little dried apricot gives a lovely sweet flavour, if you don’t like apricot you could substitute with 100g of grated apple, or if you prefer no fruit then you can add 100g white breadcrumbs.

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