PORK & FENNEL SAUSAGE ROLLS

The use of ricotta cheese in our sausage rolls was a happy accident. The truth is, we slipped home mid-shift in New York one day and watched Martha Stewart making spaghetti and meatballs on TV, and we stole the idea from there. Using ricotta is so much better than adding eggs and breadcrumbs, even if the breadcrumbs are soaked in milk, as the ricotta keeps the sausage roll moist and makes it taste better.

MAKES 8

1 onion, diced

2 teaspoons fennel seeds, plus extra for sprinkling

olive oil, for pan-frying

1 quantity of requesón, or 400 g (14 oz) ricotta cheese

100 g (3½ oz) slivered almonds

500 g (1 lb 2 oz) fatty, coarsely minced (ground) pork

3 spring onions (scallions), coarsely shredded

1 handful of curly parsley, coarsely shredded

5 sage leaves, coarsely shredded

2 teaspoons ground fennel

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

½ quantity of puff pastry

1 egg, lightly beaten

Preheat the oven 200ºC (400ºC/Gas 6). In a frying pan, sauté the onion and fennel seeds in a little olive oil over medium heat for about 5 minutes, or until the onion is golden. Transfer to a bowl and add the requesón.

Meanwhile, toast the almonds in the oven for 5 minutes, or until golden brown. Add the almonds to the onion mixture.

Turn the oven down to 180ºC (350ºC/Gas 4). Line a baking tray with baking paper.

Add the pork to the onion mixture, along with the spring onion, parsley, sage, ground fennel, sea salt and pepper. Mix thoroughly.

To check the seasoning, sauté a little piece of the mixture and taste it. If you want some more salt or pepper, add it now. (The meat mixture can be made a day ahead and refrigerated until required.)

Roll the puff pastry into a rectangle about 80 cm (31½ inches) long and 10 cm (4 inches) wide. Using a piping (icing) bag without a nozzle, pipe a tube of meat next to the longest edge.

Moisten the exposed pastry with a little water. Roll the pastry over the sausage meat to encase it, overlapping the edges slightly.

Cut the sausage roll into eight portions. Place on the baking tray, seam side down, and end to end. Brush with beaten egg and scatter with extra fennel seeds, then bake for 15–20 minutes, or until golden brown.

Serve hot, with your favourite sauce or relish.