Prune, fennel, pork and peppery sausage roll

Prune, fennel, pork and peppery sausage roll


  1. Preheat the oven 210°C. First make the pastry. Put the flour into a large bowl add the salt and rub in half the butter, now add the water and with a knife mix to a dough.
  2. With your hands bring it all together and put the dough onto a floured surface. Roll out into a rectangle about 2mm thick, and dot the rest of the butter over two thirds of the rolled out dough.
  3. Now fold the third without the butter over to the middle of the other two thirds then fold the bottom third over, just like folding a letter.
  4. Now give the pastry a quarter turn and with the open end in front start rolling again. Repeat the process once more before wrapping the pastry in cling film and leaving to rest in the fridge for 30 minutes.
  5. Remove the pastry from the fridge and roll and turn it twice again. Wrap the pastry in cling film again, then put it into the fridge until needed.
  6. To make the filling, soften the onion in the butter 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.
  7. Cut the pastry into three, and roll each into 10 x 40cm rectangle. Take the pork and California prune mixture and roll into two long 38cm sausages, place in the middle along the length of the pastry leaving a centimetre each end.
  8. 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, when ready remove the rolls and cut into 5 sausage rolls depending on what size you want.
  9. Place the rolls onto a baking tray and make two to three 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. Remove the rolls from the oven and place onto a rack until cooled down or you can eat it still warm.

Recipe from Rosemary Shrager and the California Prune Board.

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The prunes add a sweet twist to this savoury classic


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
1 dessert spoon black pepper
1 teaspoon fine salt
450g rough puff or puff pastry
For the rough puff pastry:
250g strong white flour
180g unsalted butter cut into cubes
150ml water
2 egg yolks beaten with 1 teaspoon of water
1 teaspoon salt


Time: 45 minutes
Serves: 15
Nutrition: n/a