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    Martha Collison’s pork & apricot sausage rolls

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    Martha Collison’s pork & apricot sausage rolls

    The 2014 Great British Bake Off quarter-finalist is a regular contributor to Weekend. 

    • Preparation time: 1 hour + chilling
    • Cooking time: 40 minutes
    • Total time: 1 hour 40 minutes + chilling

    Makes: 6 large rolls

    Ingredients

    200g Waitrose Duchy Organic Strong White Bread Flour, plus extra for dusting
    200g Waitrose Duchy Organic English Salted Butter, cubed and chilled
    400g pack Waitrose Duchy Organic 6 British Free Range Pork Sausages
    50g Waitrose Duchy Organic Dried Apricots
    2 tsp ras el hanout
    1 medium Waitrose Duchy Organic British Free Range Egg, beaten
     

    Method

    1. Sift the flour into a large bowl and add the butter. Gently squash the butter between your fingers, loosely breaking it up and rubbing a little into the flour (large chunks of butter should still be visible). Using a round-ended knife, stir in 100ml ice-cold water, 1 tbsp at a time, until a rough dough forms. You may not need all the water (the dough should be firm rather than wet).

    2. Turn out onto a lightly floured surface and mould into a rectangle using your hands. Wrap the pastry in clingfilm and chill for 15 minutes.

    3. Unwrap the pastry and roll on a floured surface into a large rectangle. Fold the top third down and the bottom third up, as though you are folding a letter. Wrap and return to the fridge to chill for another 15 minutes. Repeat the rolling, folding and chilling process three or four more times, turning the dough 90° each time, until you can no longer see any large lumps of butter. Keep in the fridge until needed.

    4. Squeeze the sausagemeat out of the skins into a bowl and discard the casing. Finely chop the apricots and add to the bowl with the ras el hanout. Season. Stir until the ingredients are well combined.

    5. Preheat the oven to 180°C, gas mark 4. Line a large baking tray with baking parchment. Roll out the pastry into a long rectangle about 50 x 14cm, then trim the edges using a sharp knife. Brush the surface of the pastry with beaten egg, then squeeze the filling mixture into a long sausage shape and place along one of the long edges. Roll the pastry around the sausage meat, then slice into 6 rolls.

    6. Place onto the prepared tray, score the tops lightly with a sharp knife and brush with the remaining beaten egg. Bake for 35-40 minutes or until golden brown and cooked through. Enjoy warm or cold. The sausage rolls will keep in the fridge for 2-3 days.

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