Sausage roll in flaky pastry

Sausage roll in flaky pastry

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
2 large onions, thinly sliced
30g butter
2 tablespoons brandy, whisky or calvados
2 teaspoons fresh thyme, chopped
or 1/2 teaspoon dried thyme
1/2 teaspoon fresh sage, chopped
or pinch dried sage
large pinch nutmeg
small pinch ground cloves
1/2 teaspoon salt
freshly ground black pepper
750g sausage mince
1 quantity Flaky pastry
or 375g frozen puff pastry, thawed
1 egg yolk, lightly beaten

Method

  1. Cook onions gently in butter until soft but not brown. Set aside.
  2. Knead liquor, herbs, spices, salt and pepper into sausage mince. Roll meat between 2 sheets of floured plastic wrap to a rectangle about 1 cm thick. Peel off top sheet of wrap and spread meat evenly with onions. Using bottom sheet of wrap to help, roll up meat like a Swiss roll.
  3. Lift into a greased shallow baking tin, seam side down, and bake in a preheated moderately slow oven (160°C) for 30 minutes, turning occasionally. Remove from oven and cool.
  4. Increase temperature to very hot (230°C). Roll out pastry to a sheet large enough to wrap around the meat. Place meat on pastry and wrap it around, brushing a little egg yolk onto seam and pressing it together. Place seam side down on baking tray and chill for 20 minutes.
  5. Cut a few slashes through pastry and brush with egg yolk. Bake in very hot oven (230°C) for 10–15 minutes or until pastry is lightly coloured. Reduce heat to moderate (180°C) and bake for 15 minutes longer or until pastry is golden brown and meat is heated through. Serve hot or warm.
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