Roll withit

INGREDIENTS (serves 4)

2 egg yolks beaten with 2tsp water, for brushing; pinch of black sesame seeds and white sesame seeds; plum and star anise chutney, to serve; 400g rough puff pastry (see below, or use shop-bought puff pastry) For the pastry: 500g plain flour; 1tsp fine table salt; 500g butter, chilled and diced; 250ml ice-cold water

For the filling: 700g Cumberland sausages, skins removed; 150g streaky bacon, finely chopped; 25g thyme, leaves picked; ⅓ tsp table salt, large pinch of freshly ground black pepper

METHOD:

1. If making the pastry, sift the flour into a large bowl and add the salt and butter. Using your fingers, gently mix to a rough dough.

2. Tip mixture onto a lightly floured surface and knead until all flour is incorporated. Wrap in cling-film and chill in refrigerator for 30 minutes.

3. On a lightly floured surface, roll out the dough to a 50x30cm rectangle. With the shortest side closest to you, divide the dough horizontally into thirds and lightly dampen the centre third with a little water. Fold the bottom third of dough over the centre third. Repeat by folding the top third over the double layer of dough.

4. Turn the dough 90 degrees clockwise and repeat the rolling and folding process. This makes up the first two turns. Tightly wrap in cling-film. Lightly press your finger into the bottom right-hand corner of the dough to make an indentation (to signify how it was positioned on the board before you put it into the fridge). Chill for 30 minutes.

5. Unwrap the dough and place it on your work surface with the indent at the bottom right-hand corner. Next, turn dough 90 degrees clockwise and repeat the rolling and folding processes twice more for the final two turns. Chill for at least 40 minutes.

6. Line a large baking tray with parchment paper. On a lightly floured surface, roll the pastry out to 5mm thick in a 40x25cm rectangle. Slide onto the lined tray and chill in the fridge for 30 minutes.

7. Meanwhile, put the sausage meat, bacon, thyme, salt and pepper into a bowl and mix well. Fill a large plastic piping bag with the filling. Chill in the fridge for 20 minutes.

8. Remove the pastry from the fridge and dust off any excess flour.

9. Snip the tip of the piping bag to make a 5cm wide opening. Working from one end of the pastry rectangle, slowly pipe the sausage meat filling down the length of the pastry 6cm inside one edge.

10. Brush the pastry all over with egg wash, leaving the 6cm border clear. Fold the egg-washed pastry over the filling to meet the border and press firmly together.

11. Dust the tines of a fork with flour and tap off any excess. Working down the length of the seam, firmly press the ends of the fork into the pastry to leave an impression.

12. Lightly brush the roll all over with egg wash and return to the refrigerator for 10 minutes. Brush a second layer of egg wash over the roll, then lightly score the top with diagonal lines all the way down its length. Chill for a further 10 minutes.

13. Preheat the oven to 190 ˚ C fan/210 ˚ C/gas mark 6½. Trim a little off the fluted seam of the pastry to neaten it into a straight edge, then brush a final layer of egg wash all over the sausage roll. Sprinkle the sesame seeds along the top of the roll. Pop the tray into the oven and bake the sausage roll for approx 25 minutes.

14. Remove from the oven and transfer sausage roll to a wire cooling rack.

15. Leave to cool for 10 minutes before cutting into eight slices and serving.