‘Un­furl the lay­ers of shal­lot, warm the oil in a shal­low pan, then cook the shal­lots un­til soft and pale gold’

The Observer Magazine - - Food & Drink -

ba­nana shal­lots 4

olive oil 4 tbsp

ap­ples 2, medium

but­ter 40g

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. ■

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.