Pork and Cranberry Sausage Rolls and a GIVEAWAY

It's definitely pastry time of year. It's difficult to find the right place for warm buttery pastry in the Summer but once the leaves fall off the trees and the temperature drops then it's definitely the right time. Pie time. I was sent a copy of Pie by Dean Brettschneider to review and give away and I have to say I am jealous of whoever wins this and I'll definitely be purchasing a copy for myself as it's such a lovely book.
It has a great mix of sweet and savoury pies, all laid out clearly and with a picture for each recipe. I am always put off buying a cookbook when there isn't a picture for all the recipes but this one is full of gorgeous photographs. I have another brilliant pie book but there are only a handful of pictures in it so I have no idea what the final dish is supposed to look like. There aren't just pie recipes either as these sausage rolls demonstrate.
I decided to make sausage rolls as I'd had a hankering for them for a while and they seemed a great recipe to make on Halloween. As I was reviewing the book I did make the pastry from scratch on this occasion and it was worth the effort to have real flaky butter puff pastry. I decided to add a layer of cranberry sauce to the sausage rolls and I am SO glad I did. It's a little disconcerting how easily I could have sat and eaten all of these and they were even delicious cold the next day. I would highly recommend you make these. If you didn't want to bother with making your own pastry then they are so simple to make with shop bought puff and a million times nicer than any other sausage roll...and I say this as a lover of Greggs!

Anyway, to win yourself a copy of Pie, all you have to do is:
- Leave me a comment below telling me your favourite pie (or pastry based bake)
- your e-mail (or twitter handle if you'd prefer)
I'll leave the giveaway running until midnight next Friday 15th November.

Only open to UK readers.
Pork and Cranberry Sausage Rolls
(adapted only slightly from Pie by Dean Brettschneider)
makes around 14
for the butter puff pastry:
300g strong white flour
50g unsalted butter, chilled
pinch of salt
150ml ice cold water
1 teaspoon lemon juice
225g unsalted butter, chilled (for layering)
  1. In a large bowl, roughly rub together the flour, salt and first 50g of butter. Add in the lemon juice and ice cold water and mix together to form a firm dough. Knead on a floured surface for around 2-3 minutes.
  2. Form into a ball, cover in cling film and let rest for 5-10 minutes. Then roll out the dough in a 25cm square around 1cm thick.
  3. The butter for layering needs to be the same consistency as the dough, you can do this by hitting the butter with a rolling pin to create a 17cm square then sit this on top of the dough.
  4. Fold each corner of the dough into the centre to encase the butter in the dough like an envelope - this gives you two layers of dough and one layer of butter.
  5. Now give the pastry six 'single turns'. Emma at Poires au Chocolat does a great guide to layering for rough puff pastry, which can be applied here.
  6. Roll the pastry out to a 3mm thick rectangle and make a start on the filling.
for the filling:
375g sausagemeat
110g brown breadcrumbs
50ml cold water
1 medium onion, finely chopped
2 good pinches of salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
130g cranberry sauce (from a jar is fine)
1 egg, beaten with 1 tablespoon of water
  1. Put the sausagemeat, 50g of the breadcrumbs, water, onion, salt, pepper and sage into a bowl and mix until well combined. I found it easiest to get my hands in there and mix but you can use a wooden spoon. Cover and leave to sit for 20-30 minutes to firm up.
  2. Preheat the oven to 210 C / 410 F. Place the sausage mix in a line down the pastry, leaving enough room for a join. Spread the cranberry sauce next to it (where you will fold over the pastry).
  3. Brush some egg wash on the edge of the pastry and fold the pastry over the sausagemeat and trim at the join. Press down on the edges with a fork to seal. Roll out any excess pastry and repeat with any remaining sausage mixture.
  4. Cut each sausage roll into 6cm slices and place on a baking tray lined with greaseproof paper.
  5. Brush each roll with egg wash and sprinkle over the remaining breadcrumbs. Bake in the oven for 25-30 minutes until golden brown.