Sausage Rolls with Dipping Sauce - James Martin Chef

Ingredients

• 200g white raisins (soaked in boiling water overnight)
• 300ml HP sauce
• 500g plain flour, plus extra for dusting
• 10g salt
• 600g cold butter, 100g of this cubed, and the rest in a block
• 300ml iced water
• 25g butter
• 1 onion, peeled and finely diced
• 3 cloves garlic, peeled and diced
• 50ml brandy
• 750g sausage meat
• Few sprigs of thyme
• 1 egg and 1 egg yolk for egg wash
• Return the chilled dough to the floured work surface and roll into a rectangular shape measuring 60 x 30cm.
• Repeat this process another 2 times before wrapping the dough in cling film and leaving it to rest overnight in the fridge.
• Roll the dough out to approximately 5mm thick. Then cut 13cm rectangles from the dough (the dough may be frozen at this stage if not all of it is used).
• To make the sauce, put the raisins and HP sauce into a food processor and blitz until smooth. Serve with the sausage rolls.