Sausage rolls with Carrot Ketchup
Rough Puff Pastry
Ingredients:
250g strong bread flour
1 teaspoon salt
250g butter at room temperature
Method:
Place flour in a bowl.
Chop the butter into small chunks and add to the bowl.
Rub in but you still want to see chunks of butter. Add about 100ml cold water and mix until you have a dough – you might need a little more water.
Cover and chill for 20 minutes.
Flour a board and knead or roll out the dough into a rectangle.
Roll to about 20cm x 50cm.
Fold the top down to the centre and the bottom third up to meet.
Give a quarter turn and roll to three times the length.
Fold as before and then chill again for 20 minutes.
Roll into a rectangle 70cm x 20cm.
Sausage and carrot filling
Ingredients:
350g sausage meat
1 sprig rosemary
1 onion finely chopped
30g breadcrumbs
2 medium carrots
½ teaspoon coriander
½ teaspoon cumin seeds
15ml oil
Salt and pepper
Method:
Scrub carrots, cut in half lengthwise and place on a sheet of parchment paper.
Drizzle over a couple of teaspoons of oil and season.
Add a sprig of rosemary and gather up into a parcel.
Place in a 180°c oven for about 45 minutes or until soft.
Chop finely and cool.
Fry the onion in the remaining oil until golden and add the spices.
Cook for a minute then add the carrot.
When cool mix in the sausage meat and breadcrumbs.
Season with black pepper.
Place in an environmentally friendly piping bag you can find these online via eco-friendly catering supplies.)
Cut a hole about 3 cm.
To assemble:
2 egg yolks mixed with a tablespoon double-cream
1 teaspoon black onion seeds
Cut the pastry in half lengthwise.
Brush with egg yolk.
Pipe the sausage mixture down the middle.
Fold over and crimp the edges with a fork.
Place on a baking tray and brush with the egg.
Chill for a couple of hours, brushing a couple of times throughout the chilling time.
Set oven to 195°c and brush with remaining egg yolk mixture.
Sprinkle over the seeds and cut each half into 10.
Bake for about 20 minutes.
Carrot ketchup
Ingredients:
50ml oil
500g peeled and chopped carrots
1 onion, chopped
20g grated ginger
1 star anise
½ teaspoon allspice
100g sugar
200ml cider vinegar
400ml water
Salt to taste
Method:
Heat the oil in a large saucepan and add the carrots.
Cook gently for about 10 minutes.
Add the onion and ginger and cook for 5 minutes.
Add the remaining ingredients and simmer until carrots are soft.
Remove star anise and blend to a smooth puree.
