Fri, 25 January 2019
Ingredients:
•Rapeseed Oil
•1 Leek, washed and finely sliced
•500g Pork Mince
•300g Black Pudding, diced
•½ Red Apple, finally diced
•Salt & Pepper
•1 Sheet of Puff Pastry
•1 Egg, beaten
•Mixed Seeds
Method:
•Preheat the oven to 180ºC
•Heat the oil in a saucepan and add the leek, cook gently for about 10 minutes until soft, allow to cool.
•In a bowl place the pork mince, black pudding, apple and cooled leek. Season with salt & pepper. Mix well.
•On a floured work surface, unroll the pastry and cut lengthways into two long, even rectangles.
•Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
•Brush the pastry with the beaten egg, and then fold one side of the pastry over, wrapping the filling inside.
•Turn so that the seal is on the bottom of the sausage roll.
•Cut each long roll into four and space them out on a baking tray.
•Brush with the beaten egg wash and sprinkle with mixed seeds.
•Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
•Serve with celeriac remoulade and salad leaves.
Celeriac Remoulade:
Ingredients
•7 tbsp Mayonnaise
•3 tbsp Dijon Mustard
•1 Lemon, juice only
•1 Celeriac
•½ Apple
•Salt & Pepper
Method:
•Mix the mayonnaise, mustard and lemon juice together thoroughly, season with salt and some freshly ground black pepper.
•Peel and quarter the celeriac, coarsely grate it and the apple and stir into the sauce until evenly coated.
•Serve.
