Prune and apple sausage rolls

Prune and apple sausage rolls
  • Serves icon Makes 21
  • Time icon Hands-on time 40 min, oven time 30 min

”Fruit adds a pleasingly sweet note to the filling of these sausage rolls. Alter the size as you see fit, but remember that the cooking time will vary.” – Lucas Hollweg

Nutrition: per serving

Calories
190kcals
Fat
12.5g (5.7g saturated)
Protein
6.6g
Carbohydrates
12.1g (2.8g sugars)
Fibre
1.3g
Salt
1.1g
Calories
190kcals
Fat
12.5g (5.7g saturated)
Protein
6.6g
Carbohydrates
12.1g (2.8g sugars)
Fibre
1.3g
Salt
1.1g

Ingredients

  • 150g smoked streaky bacon lardons
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 tsp sea salt
  • 2 tsp chopped fresh thyme
  • 1 tbsp finely chopped fresh sage
  • ½tsp freshly ground black pepper
  • Œ½tsp freshly grated nutmeg
  • 150g peeled bramley apple, cut into 1cm dice
  • 100g ready-to-eat prunes, chopped
  • 200g pork sausagemeat
  • 200g pork mince
  • Grated zest ½ lemon
  • 2 handfuls fresh white breadcrumbs
  • 2 medium free-range eggs
  • Plain flour to dust
  • 500g pack puff pastry
  • 2 tbsp dijon mustard

Method

  1. Put the bacon in a dry frying pan and heat gently until it starts to release its fat and colour slightly. Add half the butter, plus the onion, salt, herbs and spices. Fry for 10 minutes, stirring occasionally, until the onion has softened. Transfer to a bowl to cool.
  2. Melt the remaining butter in the same pan. Add the apple and cook until starting to soften slightly. Stir in the prunes and cook for a minute more. Leave to cool.Œ
  3. Put the sausagemeat, mince, lemon zest and breadcrumbs in the bowl with the onion and bacon mix. Beat vigorously with a wooden spoon until it starts to lighten in colour. Fold in the cooled fruit mixture.
  4. Beat one of the eggs in a small bowl. On a lightly floured work surface, roll out the pastry to a 35cm square about the thickness of a Σ1 coin. Cut into 3 equal strips. Spread dijon mustard along the centre of each strip and brush one edge of each strip with some of the beaten egg. Form the pork mixture into 3 sausage shapes and put one just off centre along each pastry strip. Fold the pastry over the sausagemeat and press the edge brushed with beaten egg onto the other edge. Press the tines of a fork on the seal to crimp. Cut into 5cm lengths, then put on baking trays lined with non-stick baking paper, cover with cling film and chill until needed.
  5. When ready to cook, heat the oven to 200°ŒC/180°ŒC fan/gas 6. Beat the remaining egg with Œ1tsp cold water. Remove the cling film from the sausage rolls and brush with the egg wash. Bake for 30 minutes until puffed and golden brown. Leave to cool for 5 minutes before serving.

delicious. tips

  1. Make up to the end of step 4 up to 48 hours ahead and chill, covered; bake as in the recipe. Or bake the rolls, cool, then freeze in a sealed container for up to 1 month. Reheat from frozen in a hot oven until piping hot.

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