California Prune, Fennel, Pork & Peppery Sausage Roll

Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes.  When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.

In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes.  And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.

Makes: 10Prep Time: 20 minutesCook Time: 30 minutes

INGREDIENTS

  •  
  • 120g California Prunes chopped very finely
  • 50g onion finely chopped
  • 50g fennel finely chopped
  • 30g butter
  • 250g belly of pork (minced twice)
  • 30g fresh breadcrumbs
  • 3 sprigs fresh dill chopped
  • pinch of black pepper
  • 1 teaspoon fine salt
  • 320g ready-made shortcrust pastry
  • 2 egg yolks beaten with 1 teaspoon of water

DIRECTIONS

  1. Preheat the oven to 210°C.
  2. To make the filling, soften the onion and finely chopped fennel in the oil in a pan over a low to medium heat so it does not burn, then put into a bowl with all the other ingredients and mix well. Chill until required.
  3. Roll out the pastry and cut into three, and roll each thinly into 10 x 40cm rectangles. Take the pork and California Prune mixture and roll into three long 38cm sausages, place in the middle along the length of the pastry leaving a centimetre each end.
  4. Brush the egg yolk mixture over one edge and then fold over and press well, and put the roll into the fridge for one hour. Now repeat with the other two, when ready remove the rolls and cut each into 10 sausage rolls.
  5. Place the rolls onto a baking tray and make one or two slits at an angle through the pastry of each roll. Brush the egg yolk mixture over the tops of the rolls and place in the oven for 10 minutes at 210°C, then turn down to 180°C for a further 15 to 20 minutes until golden brown.
  6. Remove the rolls from the oven and place onto a rack until cooled down or you can eat it still warm.

AUTHOR

Rosemary Shrager

Rosemary Shrager

A 'Queen of Prunes', Rosemary is a television chef with haute cuisine experience. Having hosted her own TV series 'Rosemary Shrager’s School for Cooks' and made regular appearances on Alan Titchmarsh's Show, Rosemary is also a celebrated cookery writer and runs the Rosemary Shrager Cookery School