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Chipolata Sausage Rolls with Tomato Relish

Preparing Time for Shortcrust Pastry: 15 min;
Chilling: 30 min or overnight;
Bake time: 30 min                         Total time: 2 hours
For Shortcrust Pastry (Pâte Brisée)
70 g unsalted butter
40 g lard
Dice the butterDice the lard
Dice the lard and butter.
146 g plain flour
1/2 tsp salt
1/4 tsp sugar
Add the flour and sugarAdd the butter to the flour, salt and sugar
Pour the flour into a glass bowl. Add the fat, salt and sugar to the flour.
Rub the fat in until the mixture resembles the breadcrumbGather all ingredients to form a disc
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. 
Chill the pastry for an hour
Wrap in cling film and place in the fridge to chill. You can leave the pastry in the fridge overnight.
Cut the pastry into strips, 1 cm wide each.Pastry strip 1 cm wide
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). 
12 lean organic chipolatas (10 cm each)
lean organic chipolatasWrap each sausage with a pastry strip
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. 
Wrapped chipolatas
Place on a baking sheet and chill in the fridge about 30 min.
1 egg mixed with 1 tsp of water 
1 tsp sesame seeds

WasheggSprinkle with the sesame seeds

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.
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
Combine all ingredients in a bowl. Chill at least 30 minutes, served cold.
The chipolata sausage rolls Polly Eats LondonThe chipolata sausage rolls Polly Eats London

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