What could be better than homemade sausage rolls? James Mackenzie adds some traditional winter flavours to this festive sausage roll recipe with the addition of diced partridge, juniper and cranberries.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Add the diced partridge meat, sausage meat, cranberries and juniper to a bowl. Season well and mix together with your hands until evenly combined. Leave to chill in the fridge while you roll out the pastry
8 partridge breasts, cut into 1cm pieces
300g of sausage meat, good quality
50g of cranberries, semi-dried
1/2 tsp juniper berries, crushed
Place the pastry on a floured work surface and roll out into a 30cm long by 15cm wide rectangle. Remove the sausage mix from the fridge and form into an even sausage shape, approximately 30cm in length
400g of puff pastry, good quality, all butter
Preheat the oven to 190°C/gas mark 5
Place the sausage in the middle of the pastry, so the ends are touching the edges of the pastry. Brush the pastry with the egg yolk, then wrap the pastry around the sausage. Carefully transfer to a baking tray, brush evenly with some more egg yolk and sprinkle with sesame seeds
2 egg yolks
2 tbsp of sesame seeds
Bake in the oven for 15-20 minutes until golden, then remove from the oven and allow to cool on a wire rack. While still warm, slice into portions and, if preferred, serve warm with some cranberry relish
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