This has been a favourite inclusion at our harvest festival lunch for some years now. It can be served hot or cold or if preferred, it can be made into 6 – 12 individual rolls rather than one large one.
A packet of puff pastry, Ready to roll.
• 12 – 16oz of good sausage meat
• 1 medium onion finely chopped and fried until
softened but not browned
• 1 teaspoon of dried thyme
• ½ teaspoon of dried sage
• 1 small/medium cooking apple, coarsely grated
Mix all the filling ingredients together well and roll into a sausage shape. Roll the pastry, into a square measuring approx 10” x 10”. Place the filling in the middle of the pastry. Cut each side into sections so that you are able to plait the pastry along the length of the sausage mixture dampen and fold alternately over the filling. Dampen and seal the ends well. Brush with beaten egg to glaze.
Lift onto a baking tray and bake for 15 minutes at 200 deg. Lower the heat and continue to cook for a further 30 minutes.
From Jane’s Kitchen. An eclectic collection
of seasonal recipes. Available from Leckford Farm Shop, Leckford and Chilbolton Village Stores