SESWAA AND ENGLISH MUSTARD ‘SAUSAGE’ ROLLS

(Serves 10 as a canape)

INGREDIENTS:

500g slow-cooking beef (such as chuck shoulder), on the bone; 40g salt; 15g ground black pepper; 2tbsp English mustard; 1 egg, lightly beaten. For the puff pastry: 250g strong white flour, plus extra for dusting; 1tsp fine sea salt; 250g butter, at room temperature or use a 500g packet of all-butter frozen puff pastry, defrosted

METHOD:

1. Place the beef in a heavybased saucepan with the salt and pepper, and enough water to just cover. Place over a high heat and bring to the boil. Reduce the heat and simmer, covered, until the meat falls from the bone – about two to two-and-a-half hours. Add more water if the pan is running dry.

2. While the beef is cooking, make the puff pastry. Sift the flour and salt into a large bowl. Break the butter into small chunks and rub into the flour until combined but with visible lumps. Make a well in the centre and gradually mix in about 100ml of cold water, until you have a firm, rough dough. Be careful not to overwork the dough. Wrap the dough in cling film and rest it in the fridge for 20 minutes. Turn it out on to a lightly floured work surface and knead gently, form it into a smooth, fat rectangle. Roll out the dough (in one direction only) until it is about 20cm x 50cm.

3. Fold the top one third of your dough rectangle down over the middle third and then fold the bottom third up and over that. Give the pastry a quarter turn and then roll it out again until it is about three times its starting length. Fold in thirds as before and then wrap the dough in cling film and chill it again for at least 20 minutes. Once the beef is cooked, tip out excess water and pound with a meat mallet or wooden spoon until it looks ‘shredded’. Preheat the oven to 200°C/180°C fan. Roll out the dough on a lightly floured board until it is about 60cm x 30cm, and then cut it in half lengthways.

4. Spread a thin layer of mustard over both pieces of pastry, leaving a 2cm border at the edges. Divide your shredded beef in half, and use each half to form a ‘sausage’ along the longer edge of your pastry pieces.

5. Paint the edge of your pastry with the beaten egg, wrap the pastry around your seswaa sausages. Press the tines of a fork along the join, to make sure the filling is tightly sealed. Cut each roll into pieces of the desired size.

6. Brush some more of the egg wash over the tops of the rolls and then place them on a lined baking tray and cook them in the oven for 25-35 minutes.