Pork, Earl Grey & lemon sausage rolls

MAKES 10

You will need

1 quantity Ruff Puff Pastry

1 egg, lightly beaten with 1 tablespoon of milk

3 teaspoons Earl Grey tea leaves, for dusting

FILLING

700 g (1 lb 9 oz) pork mince

200 g (7 oz) smoked bacon, finely chopped or minced in a food processor

60 g (2¼ oz) ’nduja salami paste

15 g (½ oz) Earl Grey tea leaves

100 g (3½ oz) preserved lemon, puréed

2 lemons, zest finely grated

80 g (2¾ oz) eggs

45 g (1½ oz) caramelised red onion

10 g (³/₈ oz) dijon mustard

100 g (3½ oz) fresh breadcrumbs (from day-old bread)

100 g (3½ oz) corn, shaved off the cob

100 g (3½ oz) milk

10 g (³/₈ oz) salt

5 g (³/₁₆ oz) pepper

40 g (1½ oz) parmesan cheese, grated

50 g (1¾ oz) pure cream (35% fat)

50 g (1¾ oz) olive oil

Put all of the filling ingredients into a bowl and mix together until combined, but don’t overmix.

TO ASSEMBLE

Remove the ruff puff pastry from the fridge. Roll out the pastry on a floured work surface, into a large rectangle 2–3 mm (¹/₈ inch) thick.

Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set aside.

Put the filling in a disposable piping bag and cut off the tip, 4 cm (1½ inches) in diameter. Pipe the filling lengthways onto the ruff puff pastry along the top edge.

Brush the pastry with egg wash just beside the piped mixture. Roll the top of the pastry towards you over the piped mixture so the very top of the pastry sheet joins with the eggwashed area of the pastry. Press down to seal.

Using a large knife, cut along the edge of the sausage roll. Repeat the process until all the pastry is used. Cut the logs into 12 cm (4½ inch) sausage rolls. Place them on the prepared baking tray. Brush the sausage rolls with egg wash and sprinkle with Earl Grey tea leaves. Bake for 30–40 minutes until golden brown.