Ah, the humble sausage roll. Perfect bite-sized morsels, plus my favourite hang-over cure. Make bucketloads of these, as they're great hot or cold and apparently at some point soon you might just overdose on the Quality Street (never!) and need a savoury rescue.
You will need:
- 500g all butter puff pastry, ideally the long roll rather than the squat square packet
- 1 onion, very finely diced
- Oil for frying
- 200g best quality pork sausage meat
- 100g soft dried apricots, chopped finely
- 1 tsp chopped fresh thyme
- Salt and pepper
- Egg yolks for sealing and glazing
- Fry off the onions in the oil and set aside to cool.
- Put the pork, apricots, thyme in a bowl and season the mixture well. Scatter the cooled onions on top and mix all well together.
- Preheat the oven to 170C.
- Roll out the puff pastry slightly and then divide the rectangle into three long strips. You'll be making three long sausages, then cutting them up.
- Lay a line of sausage mixture down the length of each pastry strip.
- Fold the edges over the meat and use the beaten egg yolks to help to seal it. (as you can see from my picture, I overstuffed some of my rolls and ended up with sausage horseshoes but they were yum)
- Cut the rolls into 3cm lengths, arrange on a baking sheet so they aren't touching and use the rest of the egg to glaze.
- Bake until the pastry is golden - about 20 minutes depending on your oven.