Giant apricot & fennel seed sausage roll
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 10
Ingredients
- 2 tbsp olive oil
- 2 banana shallots, finely chopped
- 1 tsp fennel seeds, crushed
- 100g dried apricots, finely chopped
- 700g free-range sausagemeat
- 4 sprigs thyme, leaves picked, plus extra to finish
- 320g ready-rolled puff pastry
- 1 egg, lightly beaten
Method
- STEP 1
Heat the oil in a frying pan. Add the shallots and a pinch of salt and fry gently for 10-12 mins until softened and translucent. Add the fennel seeds and cook for 1 minute more. Leave to cool down.
- STEP 2
Tip the cooled shallot mixture into a large bowl with the apricots, sausagemeat, thyme and some seasoning. Squish everything together until well combined.
- STEP 3
Heat the oven to 200C/180C fan/gas 6. Line a flat baking sheet with baking parchment. Unravel the pastry onto the parchment and lay the sausage mixture down the centre. Cut the pastry at an angle on either side of the meat into 5cm strips. Fold the strips over the sausagemeat to make a rough lattice pattern. Brush the whole thing with the beaten egg and scatter over some extra thyme leaves.
- STEP 4
Bake for 40-45 mins or until deep golden brown. Leave to rest for 10 mins before slicing and serving with salad and jacket potatoes, or as part of a Boxing Day buffet. Will keep in the fridge for up to three days, well wrapped.
