Sausage and black­cur­rant rolls

Landscape (UK) - - Landscape / In the Garden -

Makes 8 150g black­cur­rants 500g sausage meat 150g strong flour, plus ex­tra for dust­ing 125ml cold wa­ter, plus an ex­tra 2 tbsp 150g chilled un­salted but­ter, plus ex­tra for greas­ing 1 onion, peeled and finely chopped 2 tbsp white wine vine­gar 2 tbsp golden caster su­gar 3 tbsp bread­crumbs 2 tbsp fresh basil, chopped 1 egg sea salt and black pep­per In a large bowl, mix the flour with 125ml of cold wa­ter and a pinch of salt un­til a dough forms. Knead in the bowl for 1 min to bring the in­gre­di­ents to­gether. Place the but­ter be­tween two sheets of bak­ing paper on a solid work sur­face. Beat with a rolling pin un­til flat, keep­ing it square shaped as much as pos­si­ble. On a sur­face dusted with flour, roll out the dough to a square, then place the but­ter square on top and turn 90 de­grees so it looks like a di­a­mond shape. Fold each cor­ner of the dough over the but­ter to meet in the mid­dle, then turn it over. Roll into a rec­tan­gle ap­prox­i­mately 30cm long. Fold one third up, then the other side over and turn so the short end is fac­ing the front. Roll again into a rec­tan­gle and re­peat the process twice. Cover with cling film and leave to chill for 30 mins. Re­peat the rolling and fold­ing process three times, then re-wrap in cling film and re­turn the pas­try to the fridge for 1 hr. In the mean­time, com­bine the black­cur­rants, onion, vine­gar and su­gar with 2 tbsp wa­ter in a large saucepan and sim­mer for 5 mins. Bring to the boil, then cook, stir­ring oc­ca­sion­ally, for 5 mins. Set aside to cool. In a large mix­ing bowl, mix to­gether the sausage meat, bread­crumbs and basil, and sea­son with lots of black pep­per. Sep­a­rate into two equal balls and place on in­di­vid­ual large pieces of cling film. Pre­heat the oven to 190°C/gas mark 5 and grease a large, flat oven tray. On a sur­face dusted with flour, roll out the pas­try to a 40cm square, then cut down the mid­dle to make two rec­tan­gles. Roll the meat mix­ture into sausage shapes the length of the pas­try, us­ing the cling film to help ma­noeu­vre it. Layer a line of the black­cur­rant mix­ture down the mid­dle of both the pas­try rec­tan­gles, then place a sausage shape on top of each. Crack the egg into a small pot and whisk with a fork. Fold one part of the pas­try over the meat, then brush it with the beaten egg. Fold over the other side to en­close the meat com­pletely, then turn over so the fold is on the bot­tom. Cut into ap­prox­i­mately 5cm pieces and place on the pre­pared tin. Brush with the re­main­ing egg wash and sea­son with black pep­per. Bake for 20-25 mins un­til golden and puffed up. Trans­fer to a wire rack to cool, then serve.

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