A comforting classic from The Pie Room
Ooh, is there anything more satisfying than good flaky pastry? This warming recipe from Calum Franklin's new cookbook The Pie Room will take you into winter and beyond.
If anyone is qualified to share his pastry expertise, it’s the man single-handedly responsible for reviving London’s pie scene, chef Calum Franklin. He may be Executive Head Chef at the swanky Holborn Dining Room, but you won’t need to travel into the capital to sample his rough puff – his brand new book The Pie Room means you can test his recipes right in your own kitchen. Here’s one of his classics, just in time for winter…
The Ultimate Sausage Roll
- 400g rough puff pastry
- 2 egg yolks beaten with 2 teaspoons water, for brushing
- pinch of black sesame seeds pinch of white sesame seeds
- Chutney, to serve
For the filling
- 700g Cumberland sausages, skins removed
- 150g streaky bacon, finely chopped
- 25g thyme, leaves picked
1⁄3 teaspoon table salt
large pinch of freshly ground
- black pepper
- large plastic piping bag (optional)
Line a large baking tray with parchment paper. On a lightly floured surface, roll the pastry out to 5mm thick in a 40cm x 25cm rectangle. Slide the rolled-out pastry onto the lined tray and chill in the refrigerator for 30 minutes.
Meanwhile, put the sausagemeat, bacon, thyme, salt and pepper into a bowl and mix well with your hands. Fill a large plastic piping bag with the sausage meat filling. If you don’t have a piping bag, shape the filling into a 6cm wide sausage and wrap tightly in clingfilm, firmly twisting the ends. Chill the filling in the refrigerator for 20 minutes.
Remove the rolled-out pastry from the refrigerator and dust off any excess flour from the surface. Leave the pastry on the parchment paper.
Using kitchen scissors, snip the tip of the piping bag to make a 5cm wide opening. Working from one end of the pastry rectangle, slowly pipe the sausage meat filling down the length of the pastry 6cm inside one edge. Alternatively, remove the clingfilm from the sausage meat, unwrapping it over the pastry rectangle, and place the filling 6cm inside one edge of the pastry.
Lightly brush the larger exposed area of pastry all over with egg wash, leaving the narrow 6cm border clear. Fold the egg-washed pastry over the filling to meet the narrow border, align the pastry edges and press firmly together.
Lightly dust the tines of a fork with flour and tap off any excess. Working down the length of the seam, firmly press the ends of the fork into the pastry to leave an impression of the tines. Whenever necessary, dust the fork with more flour to stop it sticking to the pastry.
Lightly brush the sausage roll all over with egg wash and return to the refrigerator for 10 minutes to allow the egg wash to dry. Brush a second layer of egg wash over the sausage roll and then, using a sharp knife, lightly score the top of the pastry with diagonal lines all the way down its length. (This gives the pastry a little stretching room and stops it from tearing open at the seam.) Return the sausage roll to the refrigerator to chill for a further 10 minutes.
Preheat the oven to 190°C fan/210°C/gas mark 61⁄2.
Trim a little off the fluted seam of the pastry to neaten it into a straight edge, then brush a final layer of egg wash all over the sausage roll. Sprinkle the black and white sesame seeds along the top of the roll. Pop the tray into the preheated oven and bake the sausage roll for 25 minutes. Check the internal temperature of the filling with a digital probe thermometer – you are looking for 75°C or above. If necessary, return the sausage roll to the oven and check the temperature again every 5 minutes until it reaches 75°C. Alternatively, insert a metal skewer into the centre of the sausage roll and then press it against your hand – it should be very hot to the touch.
Remove the tray from the oven and transfer the sausage roll to a wire cooling rack. Leave to cool for 10 minutes before cutting the sausage roll with a serrated knife into eight equal slices. Serve warm with spoonfuls of chutney.
The Pie Room by Calum Franklin (Bloomsbury Absolute, £26) is out now. Photography by John Carey.