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£5.95Price per unit
£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil and butter in a large nonstick frying pan and gently cook the onions with a large pinch of salt, stirring, until soft and caramelised (35-45 minutes). Stir in the garlic and chopped chestnuts for the final 2-3 minutes, then scoop everything out onto a plate and set aside to cool completely.
Put a large baking tray in the oven and preheat to 220°C, gas mark 7. Put the sausagemeat and sage in a large bowl, then add the cooled onion mixture and mix well with your hands.
Lightly flour the work surface and roll out the pastry to a 30cm x 40cm rectangle. Lift onto a sheet of baking parchment. Arrange the sausagemeat lengthways in a mound down the centre 1⁄3 of the pastry, leaving a gap at either end. Make cuts along the remaining exposed pastry at right angles to the sausagemeat, all the way down and spaced 3cm apart. Cross the strips alternately (on the diagonal) over the filling to create a lattice. Tuck the ends around the sausagemeat to enclose it (trim away any excess pastry, if needed).
Carefully lift the roll, still on its paper, onto the preheated baking tray. Brush with the beaten egg, scatter with sesame seeds (if using), then bake for 45-55 minutes until crisp, golden and cooked through, with no pink meat remaining (or until a meat thermometer pushed into the centre reads 75°C). Allow to stand for at least 15 minutes. Serve hot or at room temperature with chilli jam or chutney.
To freeze: At the end of step 3, freeze the uncooked roll on a large, parchment-lined baking tray. Once frozen (after about 3 hours), wrap in a double layer of foil and freeze for up to 2 months. Defrost in the fridge overnight, then bake for 55 minutes-1 hour 5 minutes. Got leftovers? Freeze part of the cooked log, then defrost and reheat in the oven at 190°C, gas mark 5, for 35-40 minutes or until piping hot.
Typical values per serving when made using specific products in recipe
Energy | 2,602kJ/ 624kcals |
---|---|
Fat | 37g |
Saturated Fat | 15g |
Carbohydrates | 44g |
Sugars | 7.8g |
Fibre | 4.8g |
Protein | 26g |
Salt | 2.1g |
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