Ingredients
| 75g / 1 cup walnuts | |
| 200g flour | |
| ¼ teaspoon salt | |
| 75g unsalted butter, chilled, cut into small cubes | |
| 1 egg yolk, plus 1 whole egg | |
| 1-2 tablespoons iced water | |
| 500g Beard Brothers Beef & Blue Cheese Sausages |
Last year’s winner, Beard Brothers, does make an outstanding sausage and we really loved this combination of beef and blue cheese. They are an easy way to make a very delicious sausage roll and if you want to really take them to the next level, try my walnut pastry – a match made in heaven.
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Instructions
| 1. | Put the walnuts in a food processor and chop very finely. |
| 2. | Add the flour and salt and whizz to combine. |
| 3. | Add the butter and pulse to form a fine crumb. |
| 4. | In a small bowl, whisk together the egg yolk and 1 tablespoon iced water, add to the walnut mixture and carefully pulse a few times until just combined, adding a little extra water if needed. |
| 5. | Tip onto a work surface, press together and knead lightly into a ball. |
| 6. | Wrap in plastic wrap and refrigerate for 20 minutes. |
| 7. | Cut the pastry into two and roll each out to a long rectangle about 12cm x 36cm. |
| 8. | Slice open the skin of each sausage lengthwise and remove the filling keeping the sausage shape. |
| 9. | Lay three sausages down the centre of each pastry rectangle, end to end. |
| 10. | Whisk the egg and brush the far edge of the pastry, then fold one side of the pastry over, wrapping the filling inside, with the join on the bottom. Cover and refrigerate until needed. |
| 11. | Heat the oven to 180°C fan bake. |
| 12. | Cut the long rolls into 3cm pieces and place on a baking tray. |
| 13. | Brush with the rest of the egg wash and bake for 18-20 minutes until golden. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles