- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 6 slices smoked streaky bacon, diced
- 75ml calvados
- 20 dried apricots, diced
- 600g minced pork
- 200g pork sausage meat
- 4 sage leaves, chopped
- 2 tbsp chopped parsley
- 3 large free-range eggs
- A pinch of nutmeg
- A pinch of ground ginger
- Salt and pepper, to taste
- 50g breadcrumbs
- 50g pistachios, toasted and chopped
- 1 sheet all-butter puff pastry
1 Preheat the oven to 200°c
2 In a frying pan set over medium heat, sweet the onion, garlic and bacon. Deglaze the pan with the calvados, then add the apricots and mix. Transfer to a bowl and cool.
3 Place the minced pork and sausage meat in a large bowl. Add the sage and parsley and 2 of the eggs and mix well. Add the cooled onion mixture, spices, seasoning, breadcrumbs and pistachios and mix well.
4 On a lightly-flavoured work surface roll out the pastry to a 1cm-thick rectangle measuring 50cm x 25cm. Form the filling into a sausage shape off-centre on the pastry.
5 Beat the remaining egg and egg wash the edges of the pastry with a pastry brush. Fold over to create a sausage roll, seal the edges and brush over with the remaining egg wash. Using a sharp knife, slash the top of the sausage roll.
6 Place in the oven and cook for 10 minutes at 200°c, then reduce the temperature to 180°c and cook for a further 10-15 minutes until golden-brown. Remove from the oven and allow to cool.