Browsing all articles from December, 2015
Servers 4
For the sausage;
400g sausage meat (ask your butcher or just split sausages out of the skins)
100g cranberries
1 diced ripe pear
100g chestnuts out of the skins
Pinch mixed herbs
1 whole egg (1/2 for the mix and ½ for brushing on top to glaze)
100g bread crumbs
Salt & pepper
Pastry
1 block puff pastry (rolled out to 40cm x 20cm)
Method.
- For the sausage, mix all together in a big bowl really well
- With rolled out pasty put a fold line in it length ways and lay it flat again
- Place sausage meat on one side of the fold line like a long sausage, leaving 2cm round the outside of the pastry
- Brush round the meat with water then fold the other side of the pasty over to make a sausage roll, press down with a fork on the flat side to form a seal
- Place on to a baking sheet and tray
- Brush with the egg mix
- Place in a heated 190’c fan oven for 1 hour
- Then serve hot or warm
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