Ingredients

For the pastry

600g strong flour

500g unsalted butter

1 tbsp salt

2 tsps malt vinegar

For the filling

35g butter

2 medium onions, finely diced

500g pork mince (10% fat)

250g smoked back bacon, finely chopped

150g fresh breadcrumbs

100g Bramley apple, peeled and diced

125g black pudding, diced

½ tsp cracked black pepper

1 tsp salt

1 tsp nutmeg

1 tbsp fresh thyme, finely chopped

1 tbsp flat leaf parsley, finely chopped

1 tbsp fresh sage, finely chopped

1 tbsp clear honey

1 tsp Marmite

For the topping

2 medium eggs, whisked together

2 tbsps oats

1 tbsp black onion seeds

For the hog beans

1 tbsp vegetable oil

1 small red onion, finely chopped

80g smoked bacon lardons

40g soft dark brown sugar

30ml red wine vinegar

400g Heinz baked beans

15g butter

Sea salt & black pepper

To serve

1 small bottle HP sauce

Makes 12: Prep: 1 hour 30 minutes (plus resting). Cook: 30-40 minutes.

Method

To make the pastry, sift 500g of flour, then rub into it 100g of butter until there are no more lumps. Mix the salt, vinegar and 450ml of cold water, then add to the flour mix and knead for about 3 minutes to form a slack dough. Place it in a bowl, cover with cling film and rest for 1 hour in the fridge. Roll out the rest of the butter between two sheets of silicone paper into a square about ¾cm thick. Rest at room temperature. Roll out the rested dough, using plenty of flour on the workbench, to just over double the size of the butter. Peel away a piece of silicone from the butter and place it, butter side down, to one side of the dough. Peel the second piece of silicone away and fold over the dough to envelop the butter. Push down firmly on the edges of the dough to stop the butter escaping whilst rolling. Using more flour dusted on both the bench and the pastry, roll out the pastry to three times its length. Fold one third over, followed by the other third on top of the first two folds. Place on a tray, cover with cling film and rest in the fridge for at least 1 hour. Turn the pastry 90 degrees and roll out again to three times its length. Repeat the folding process. Rest again for at least 1 hour. Repeat the process another 4 times (a total of 6 times). Return to the fridge, covered in cling film, until needed.

To make the sausage roll filling, on a medium heat warm a frying pan until hot, add the butter and onions and gently cook until golden brown. When cooked remove from the heat and allow to cool. When the onions are cool, thoroughly mix all the filling ingredients together in a bowl and cover with cling film. Let the filling stand for 1 hour at room temperature. Put the filling into a disposable piping bag.

To make the sausage rolls, roll the pastry into a rectangle about 2.5mm thick: Use plenty of flour so the pastry does not stick. Using a sharp knife cut the pastry into 3 strips around 300mm by 100mm. Cut a hole in the end of the piping bag a little larger than a 50p coin. Pipe the mix into the middle of the strips of pastry. Using a pastry brush and the two whisked eggs, egg wash the edges and fold over the pastry to create the sausage roll. Using a fork push lightly down on the edges to seal. Cut the sausage roll into 100mm lengths and score the top of each 3 times to reveal the filling. Place on a baking tray, egg wash the sausage rolls and sprinkle with the oats and onion seeds. Pre-heat the oven to 180°C/350°F/gas mark 4. Place the tray in the oven and bake for 25-30 minutes until they are a deep golden brown colour. Allow them to rest for 10 minutes before serving.

For the hog beans, heat the vegetable oil in a saucepan and fry off the red onion and lardons until softened and starting to turn brown. Add the sugar, vinegar and beans and bring to a simmer. Before serving add the butter, season with salt and freshly cracked black pepper and mix to create a creamy smooth sauce.

To serve, place the sausage rolls on a plate with a bowl of hog beans, and serve with a good helping of HP Sauce.