Ingredients
- 400 g puff pastry
For gilding
- 2 egg yolks beaten with 2 teaspoon(s) of water
- 1 pinch of black sesame seeds
- 1 pinch of white sesame seeds
For the stuffing
- 700 g old-fashioned sausage meat with herbs
- 150 g finely chopped smoked bacon
- 25 g of fresh, leafy thyme
Preparation
-
Line a baking tray with parchment paper. On a lightly floured surface, roll out the dough to a thickness of 5 mm into a rectangle measuring 40 x 25 cm, slide it onto the baking sheet. Refrigerate for 30 minutes.
-
Meanwhile, mix the sausage meat, bacon, thyme, 1/3 tsp. teaspoon of salt and grind pepper. Pour the stuffing into a piping bag. Reserve for 20 minutes in the refrigerator.
-
Take out the dough, remove the excess flour, leave the dough on the parchment paper. With scissors, cut the end of the piping bag 5 cm wide. Starting from the smallest side of the dough rectangle, place the stuffing 6 cm from one of the long sides, along its entire length.
-
Brown the dough with the egg-water mixture. Fold over the browned part with the egg, overlap the edges of the dough and press firmly. Flour the tines of a fork, shake off the excess. Press the tines of the fork firmly into the dough to seal it.
-
Brown the roll with the rest of the beaten eggs, then refrigerate the dough for 10 minutes. Brown it again. With a sharp knife, make shallow cuts at an angle along the entire length. The dough will rise without tearing. Put the roll back in the refrigerator for 10 minutes.
-
Preheat the oven to 190°/th. 6-7 (on rotating heat) or 210°/th. 7 (in traditional). Cut the ridged edge of the dough so that it is straight, then brown the roll one last time, sprinkle with sesame seeds.
-
Bake for 25 minutes. Check the interior temperature of the stuffing by inserting a metal skewer into the center.
-
Remove the roll from the oven, place it on a rack, let it cool for 10 minutes before cutting it into 8 slices. Serve hot with plum chutney.
