Pork & Pistachio Sausage Roll
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 1 hour resting time
Cooking time: 40 minutes
For Pastry:
- 100g/3.5ozs. butter, melted
- 500g/1.1lbs flour plus more for rolling
- 2 teaspoons salt
- 1 cup water
- 300g butter, cold and cubed
For Filling:
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 3 sprigs thyme
- 3 tablespoons brandy
- 600g/21ozs. pork mince
- 500g/17.7ozs. chicken mince
- 3 tablespoons finely chopped parsley
- 1/2 cup pistachios
- 2 tablespoons brandy
- 2 teaspoons allspice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 400g/12.7ozs. streaky bacon
- 1 egg yolk mixed with 1 tablespoon milk for glazing
For Marmalade Ketchup:
- 1/2 cup tomato sauce or ketchup
- 3 tablespoons marmalade
Step 1 - In a stand mixer fitted with a dough hook, mix the melted butter, flour, salt and water until starting to come together. Then add the butter cubes and knead for a minute.
Step 2 - Remove from the bowl and place on a floured surface. Shape into a rectangle (roughly) and roll out using flour to stop the pin and dough sticking. Roll out to as large a rectangle as you can and then fold it into threes, like a business envelope. Repeat three times, you should be able to do that before the butter leaks too much or the dough gets too tough. Wrap in cling film and place in the fridge for an hour.
Step 3 - While the pastry is chilling, make the filling. Saute the onions and garlic in some oil until soft. Add the thyme and the brandy and cook for a further minute. Remove from heat and allow to cool. In a large bowl mix the pork and chicken minces, parsley, pistachios, brandy, allspice, salt, pepper and sugar.
Step 4 - Roll out the pastry to a large rectangle around 35 x 40cms. Lay streaky bacon across the pastry (you may need 1.5 rashers to get all around it) and then shape the mince mixture into a log on top of it. Use some of the egg yolk glaze to seal the edges and then use the tines of a fork to firmly seal. Brush with glaze and then place in the fridge for 30 minutes.
Step 5 - Preheat oven to 220C/440F and bake the sausage roll for 30 minutes. Then reduce heat to 200C/400F and bake for a further 15 minutes. Allow to cool slightly before serving.
Step 6 - To make marmalade ketchup mix the marmalade with the ketchup and serve.