Sausage and blackcurrant rolls
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.