‘Unfurl the layers of shallot, warm the oil in a shallow pan, then cook the shallots until soft and pale gold’
banana shallots 4
olive oil 4 tbsp
apples 2, medium
morcilla or other soft black pudding 550g
puff pastry 250g
egg 1, beaten
thyme leaves 1 tbsp
fennel seeds 2 tsp
Set the oven at 200C/gas mark 6. Peel the shallots and cut them in half lengthways. Slice off the root and unfurl the layers of shallot. Warm the oil in a shallow pan, then cook them on a low to medium heat, turning from time to time until they are soft and pale gold.
Halve, core and cut the apples into small dice. There is no need to peel them. Melt the butter in the pan in which you cooked the shallots, then add the apples and cook over a sprightly heat until they start to colour. Remove the skins from the morcilla, then crumble the flesh into the apples and mix well.
On a floured board, roll the pastry into a rectangle measuring 40 x 25cm, then transfer to a parchment-lined baking sheet. Spoon half the shallots in a line down the centre of the pastry. Add the apple and morcilla then cover with the remaining shallots.
Brush all four edges of the pastry with some of the beaten egg. Fold the long side of pastry nearest you over the filling for a long sausage and press the edges together firmly to seal. Press the two short edges to seal. Brush the pastry with the remaining beaten egg.
Sprinkle the thyme and fennel over the surface. Pierce four holes along the top of the pastry with a skewer or chopstick. Refrigerate for at least 30 minutes.
Bake for 30-40 minutes until deep golden brown and serve with mustard cream sauce (recipe below).
Mustard cream sauce
double cream 4 tbsp
Dijon mustard 3 tbsp to taste
grain mustard 2 tbsp to taste
Warm the cream in a saucepan, stir in the mustards. Season with salt and pepper, then serve with the sausage roll. ■