Rough puff pastry, softened pears, sausage meat and a generous amount of Ogleshield. The sort of thing that's good to have ready when people are coming over, or to make on a Saturday afternoon when you've got nowhere particularly important to be.
Ingredients
For the pastry
- 200g plain flour
- 200g cold butter, cubed
- Pinch of salt
- About 100ml ice cold water
For the filling
- 2 softened pears
- 150g grated Ogleshield
- 250g sausage meat
- Beaten egg, for brushing
Method
- Mix the flour and salt, then add the cold butter and stir it through without breaking the cubes up. Add just enough ice cold water to bring it together into a rough, lumpy dough.
- Roll out into a rectangle, fold into thirds and chill for 20 minutes. Repeat the rolling, folding and chilling three more times, then roll out to a rectangle about 3mm thick.
- Cut the pastry in two lengthways. Thinly slice the softened pears and lay them along each half.
- Mix 125g of the Ogleshield with the sausage meat and spoon over the pears. Brush one edge of the pastry with beaten egg, then fold over and crimp to seal.
- Cut each length in two and place on a baking tray. Brush with more beaten egg and scatter over the remaining Ogleshield.
- Bake at 185°C for 20 minutes, until golden and bubbling.
The cheese in this recipe
Ogleshield
Westcombe Dairy's raclette-style cheese from Somerset. Made for melting - it goes glossy and stringy in the oven without turning greasy, which is exactly what you want inside a sausage roll.
Shop Ogleshield - from £6.50Made one? We'd love to see it. Share a photo and tag us @rennetandrind so we can have a look.