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Leiths Advent - DEC 14 - Leiths Latticed Apple and Pork Sausage Roll Recipe

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Leiths Advent - DEC 14 - Leiths Latticed Apple and Pork Sausage Roll Recipe

Photo by Charlie Richards.

A hearty favourite, there when you need it at the end of a frosty day. Sometimes a couple of bite-sized sausage rolls just don't cut the mustard, so why not replace this familiar party food with one big enough for everyone to dig into?

Ingredients

Apple and Pork Sausage Roll
A little oil, for greasing
400g pack pork and apple sausage - about 6 fat sausages
1 roasted red pepper from a jar, patted dry with kitchen paper
1 large egg
1 tsp chilli flakes (optional)
2 tbsp tomato purée
Flour, for dusting
250g ready-made puff pastry
Salad, to serve

Instructions

  1. Heat oven to 220C/425f/200C fan/ gas 7. Place a sheet of parchment on baking tray, set aside.
  2. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausage meat into a bowl.
  3. Cut the pepper into small pieces with scissors. Add the red pepper, the chilli flakes (if using), tomato puree, salt and pepper. Mix well with a fork or clean hands. Set aside covered in the fridge until ready to assemble the sausage roll.
  4. Sprinkle some flour on the work surface. Cut the pastry into three pieces, 1 x1/2 the pastry, 2 x ¼’s. Using a rolling pin, roll out one of the 1/4 pastry block into a rough rectangle shape, 1 pound coin thickness (3mm), approx 12 x 25cm. This is the base of the sausage roll, place on the prepared baking sheet.
  5. Now spoon the sausagemeat onto the middle of the pastry base in a sausage shape – leave a 2cm border of pastry all the way around the sausage meat. Set aside in the fridge while rolling out the rest of the pastry.
  6. Take the 2nd 1/4 of the puff pastry, roll into a rectangle this piece needs to be thinner and larger than the base ideally 2mm.
  7. Break the egg into the cup with a pinch of salt, beat with a fork until well combined.
  8. Taking the sausage roll base out of the fridge, brush the beaten egg around the border of the pastry. Place the newly rolled rectangle on top of the sausage meat. Gently press the pastry to seal it from the top of the sausage meat down to the border (you need to remove as much air as possible from under the pastry so it is a snug fit), ensure the border is pressed down securely. Use a sharp knife to neaten up the edges. Set aside while you roll out the final piece of pastry.
  9. Roll the final ½ of pastry into a rectangle approximately a pound coin thickness (3mm approx.). Do not worry if it is a similar size to the current sausage roll. Take a ruler and a small sharp knife, starting at one edge of the pastry, make 1 inch incisions down the pastry with a 1 inch gap between each. Leave 1cm between each row and continue the incisions to the other side of the pastry.
  10. Pick up the pastry and gently pull the pastry to prize open the incisions so they are holes. Do this to the whole sheet. Brush the top of the pastry that is sitting on top of the sausage meat all over. Place the latticed pastry on top of the egg washed pastry and gently press down to seal. Using a sharp knife trim away excess pastry from the edges of the pastry so all the pastry layers are flush at the edges.
  11. For best results, place the pastry in the fridge for at least 30 minutes or until it is firm prior to baking.
  12. Bake for 35-40 mins or until the pastry is golden brown and the sausage meat is piping hot.
  13. Serve with salad and your favourite chutney.


Head to our Ultimate Guide to Christmas Cooking to find all the recipes you'll need for the festive season!

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