Quality Chop House’s sausage rolls
These can be refrigerated and reheated.
MAKES 12 INGREDIENTS
10g fennel seeds 10g cumin seeds 10g coriander seeds 10g caraway seeds 10g black peppercorns 10g cayenne pepper 10g smoked paprika 20g duck fat
35g shallot, diced 400g minced pork 30g breadcrumbs 350g puff pastry
2 egg yolks, beaten
METHOD
Start by making the spice mix. Preheat the oven to 170C/150C fan/Gas 4.
Mix all the spices together and spread them out on a baking tray. Toast in the oven for five minutes, then leave to cool.
Blend using a spice grinder. This mix can be stored in an airtight container for up to two weeks. It will last longer, but will lose its freshness.
For the sausage roll, heat the duck fat in a saucepan over a low-medium heat, then add the shallots and sweat for 10 minutes – you don’t want them colouring.
Now add one teaspoon of the spice mix and cook for a further five minutes before removing from the heat and leaving to cool.
Meanwhile, mix the minced pork with the breadcrumbs and salt. When the shallots are cool, add them to the pork.
Transfer the sausage mixture to a piping bag and cut a 10cm hole in the end. Leave to one side while you prepare the pastry.
Roll out a rectangle of pastry to 70x20cm and pipe the meat down the centre of the pastry, working lengthways.
Brush the exposed pastry with the egg wash until it is tacky to touch, then flip one of the long sides of the pastry over to meet the other, enclosing the sausage. Keep the pastry as close to the meat as possible. Press the two edges together with your fingers to seal, then crimp with a fork.
Press and massage the sausage roll to form a consistent shape, then rest in the fridge for two hours.
Preheat the oven to 195C/175C fan/Gas 5.
Brush the whole roll with egg yolk and leave to dry then brush with more egg and cut into 10cm pieces. Season with sea salt. Bake for 18 to 22 minutes, or until a probe stuck in the middle reads 70C.
Recipe from The Quality Chop House: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau & Shaun Searley (Quadrille, hardback and ebook, £30)