Who doesn't love a sausage roll - non meat eaters exempt - with crispy pastry and juicy yummy fillings? Perfect as the Autumnal nights roll in and comfort food is craved!
This only uses 100g of butternut squash but its just as easy to roast the whole thing and use the left overs for something else...
Ingredients. Make one monster sausage roll
400g Sausage Meat
100g Roast Butternut Squash
1 Large Bramley Apple
Small Bunch of Sage Leaves
A good glug of Sloe Gin
1 Sheet of Ready Made Puff Pastry
Butter
Salt & Pepper
1 Egg, beaten
Method
1. Set the oven to 200 degree fan. Peel and slice a whole butternut squash, layout on a baking tray, season with cracked black pepper and salt and add chunks of butter and sage leaves. Roast for about 20-25 minutes until soft and starting to colour. You only need 100g so use the rest in some yummy soup or salad
2. At the same time, roughly peel, core and slice the apple. Add to a pan with a glug of sloe gin, butter and a couple more sage leaves. Cook gently until al dente and set aside until the squash is ready
3. In a large bowl, season the sausage meat with plenty of black pepper and a little salt and add the apple and butternut squash and with your hands, mix it all together, breaking up all the pieces and combining fully
4. Lay out the pastry sheet and pile on the sausage meat mix lengthways down the middle, leaving about two inches at top and bottom and enough at the sides to 'plait' the edges, pat down into an even and smooth shape
5. Now, this could get a little fiddly. Starting at the bottom corner of the sausage meat, cut through the pastry at about a 45 degree angle downwards out to the edges of the pastry. repeat this step moving up about 2cm each time to the top of the sausage. Repeat on the other side. You should have an arrow type look. Take the odd shaped piece that is closest to you and fold it over the end of the sausage, it should cover the end and a little up the sides. Now start plaiting the strands alternatively moving up the sausage away from you. As you near the top, repeat the step of folding in the end piece (you may need to trim off excess pastry as you go). Finishing the plait over the top of this edge should cover everything.
6. Brush the whole thing with beaten egg and pop in the oven for 20 minutes. Then reduce the heat to 150 degrees and bake for a further 20 minutes. You want a nice, crisp, golden brown finish. Ovens vary so you might want to give it a further 5 minutes or so, up to you
7. Allow to cool slightly then devour! Tastes just as good the next day, for your lunch!
So delicious!! Thank you for this amazing recipe.