Toulouse sausage roll
Serves 10 Prep 35 mins, plus at least 3 hrs chilling Cook 45 mins
320g all-butter puff pastry sheet plain flour, for dusting
3 large egg yolks, beaten
2 tsp thyme leaves
2 tsp black mustard seeds
FOR THE FILLING
1kg fatty pork mince
200g unsmoked streaky bacon, very finely chopped or minced
21/2 tsp cracked black pepper (use a pestle and mortar)
11/2 tsp muscovado sugar
1/2 tsp ground mace
5 garlic cloves, grated
1 tsp sweet paprika
100g fresh breadcrumbs small handful each sage leaves and parsley, chopped
1 To make the filling, tip all the ingredients into a large bowl and season generously with salt. Combine everything together with your hands. Lay a large sheet of cling film on your work surface, tip the filling on top, and shape into a 8cm-thick log. Roll up tightly in the cling film. Chill in the fridge for 3 hrs or overnight to firm up the mixture and allow the flavours to develop.
2 Put the pastry sheet on a floured surface, sprinkle with a little extra flour, then roll it out – it should be bigger by about a quarter. Brush all over with some beaten egg yolk. Lay the sausage on one half of the pastry, leaving a gap of about 5cm at the edge. Fold the long side of the pastry over the top and line up the edges. You may need to adjust the position of the filling. Crimp the edges and transfer to a baking sheet lined with baking parchment. Brush with beaten egg and chill for 20 mins. Can be frozen for up to one month.
3 Heat oven to 210C/190C fan/gas 7. Brush the roll with more egg, then score the pastry with little slashes. Lightly press the thyme leaves and black mustard seeds into the top. Bake for 25 mins. Turn oven down to 180C/160C fan/gas 4 and bake for another 20 mins until the pastry is golden and the base is cooked and crisp. Remove from the oven and leave to cool on a wire rack set over a baking tray for 20 mins before serving with salads.
Tom Kerridge’s Boxing Day buffet favourite ‘There’s nothing better than a freshly baked sausage roll. I’ve made it more of a main event by going large and turning it into a kind of sausage Wellington.’
PER SERVING 397 kcals, fat 25g, saturates 10g, carbs 16g, sugars 1g, fibre 2g, protein 26g, salt 1.2g