Coinneach's Pork and black pudding sausage rolls
The final part of Coinneach's Hebridean tour sees him visit the town of Stornoway, on the Isle of Lewis. Known for its bustling streets, fishing port and impressive castle, Stornoway is also famous for its black pudding, so Coinneach visits a local butcher to pick some up and make his delicious pork and black pudding sausage rolls.
Pork and black pudding sausage rolls
Serves: Makes 8
Ingredients
For the rough puff pastry:
175g cold butter, cut into cubes
350g plain flour
Pinch of salt
About 100ml cold water
Alternatively, you can use 500g puff pastry
1 egg, beaten with a splash of milk to use as a egg wash
Handful of pumpkin seeds, to top
For the filling:
250g black pudding
750g pork sausagemeat
1 tsp dried thyme
1 tsp chopped sage leaves
1 tsp salt
1 tsp Worcestershire sauce
Freshly ground black pepper
Method
1. To make the rough puff pastry, combine the butter with the flour and salt in a large bowl by roughly squeezing the butter cubes and only loosely rubbing them in. Add about half the water and begin mixing together, adding more water, a tablespoon at a time, until you have a firm dough.
2. Flour your work surface and roll out the dough into a rectangle that's 1cm thick. Fold the left end into the middle, then fold the right end on top. Give the pastry a quarter turn then roll out again to 1cm.
3. Fold over as before, and repeat this two more times. Wrap the pastry in cling film, then place in the fridge for an hour.
4. To make the filling, place all the ingredients, except the black pudding. into a large bowl. Squish all together with your hands.
5. On a floured surface, roll out the chilled pastry (or puff pastry) to a rectangle, roughly 50cm x 18cm and 4mm thick. Spoon the sausage meat along the long side of the pastry, about 5cm in from the edge, and squeeze it together to make a sausage shape.
6. Next, cut the black pudding into 1cm sticks and lay these on top of the sausage meat.
7. Brush the pastry edge with the egg wash and fold the other side of the pastry over the top of the filling. Squeeze the edges together to create a sealed join of pastry
8. Brush the pastry with the rest of the egg wash, scatter the top with pumpkin seeds, before placing the roll in the fridge to chill for 15 minutes.
9. Meanwhile, preheat the oven to 180C, 350F. Using a sharp knife, slice the roll into 8 and place on lined baking trays.
10. Bake in the oven for 35 - 40 minutes, or until golden brown. Remove the sausage rolls from the tray and allow to cool on a wire rack. These are delicious warm or cold!