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Boozy prune, apple and chestnut sausage rolls
Makes 6-8 Starters and mains
Ingredients
- 75g prunes, pitted and roughly chopped
- 2tbsp Somerset cider brandy
- 1tbsp olive oil
- 1 red onion, finely diced
- 100g fresh breadcrumbs
- 1tsp chopped thyme
- 1tsp chopped sage
- 1⁄2tbsp chopped parsley
- 75g cooked chestnuts, peeled and chopped
- 1 small apple
- 500g sausage meat
- 500g rough puff pastry (see venison Wellington recipe, p126)
- 1 egg, beaten
- chutney, to serve
Method
Preheat the oven to 220C/ 200C F/Gas 7 and line a baking tray with baking paper. Put the prunes in a small bowl with the cider brandy and leave them to plump up.
Meanwhile, warm the oil in a pan, add the onion and cook for 10–15 minutes until completely softened. Tip into a mixing bowl along with the soaked prunes, breadcrumbs, herbs and chestnuts.
Grate in the apple, skin and all, and crumble the sausage meat into the bowl. Season with salt and pepper and mix everything together well.
Dust a work surface with into a large rectangle about 3mm thick. Pack the sausage lengthways. Brush one side of the pastry with beaten egg and fold over to join the other side, making one large sausage roll. Press the pastry together where it meets using the tines of a fork and trim away any excess.
Cut the roll into 6–8 even portions and transfer to the prepared baking tray. Brush with beaten egg and bake for about 30 minutes or until golden brown and cooked through.
Serve warm, or chill well and serve cold with chutney.
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