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Preparing Time for Shortcrust Pastry: 15 min;
Chilling: 30 min or overnight;
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Bake time: 30 min Total time: 2 hours
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Ingredients
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Method
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For Shortcrust Pastry (Pâte Brisée)
70 g unsalted butter
40 g lard
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Dice the lard and butter.
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146 g plain flour
1/2 tsp salt
1/4 tsp sugar
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Pour the flour into a glass bowl. Add the fat, salt and sugar to the flour.
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Rub the fat in with your fingertips until the mixture resembles bread crumbs. Pour the water and gather all ingredients to form a disc. Do not knead otherwise you lose the flaky texture.
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Wrap in cling film and place in the fridge to chill. You can leave the pastry in the fridge overnight.
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Sprinkle the worktop lightly with the flour. Roll out the chilled pastry using short sharp strokes to avoid stretching. The pastry should be 3mm thick. Cut the pastry into thin strips (1 cm wide).
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12 lean organic chipolatas (10 cm each)
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Line a baking tray with baking paper.
Wrap each chipolata with a strip of the pastry winding it round like a corkscrew but tightly beginning from one end and continue to the other end.
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Place on a baking sheet and chill in the fridge about 30 min.
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1 egg mixed with 1 tsp of water
1 tsp sesame seeds
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Glaze the top of each chipolata with the egg wash and sprinkle with the sesame seeds.
Bake for 25-30 min until the pastry is golden and the sausages are cooked.
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For Tomato Relish
2 tomatoes deseeded and finely diced
1 shallot finely chopped
1 red chilli finely chopped
½ lime juice only
2 tbsp of coriander chopped
30 ml olive oil
Salt and pepper to taste
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Combine all ingredients in a bowl. Chill at least 30 minutes, served cold.
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