Ultimate sausage rolls - delicious. magazine

Ingredients

• For the pickled shallots
• 150g small shallots
• 100g malt vinegar
• 50g sugar
• 1 tsp mustard seeds
• 1 tsp coriander seeds, crushed
• 100ml water
• For the pastry
• 250g unsalted butter, fridge cold
• 330g plain flour, plus extra to dust
• 100g ice-cold water
• 1 medium free-range egg, beaten with a large pinch salt
• 1 tsp poppy seeds
• For the sausagemeat
• 500g pork belly
• 500g pork fillet
• ½ tbsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 1½ tsp freshly ground black pepper
• 1½ tsp table salt
• Specialist kit
• Sterilised jar (see our https://www.deliciousmagazine.co.uk/how-to-sterilise-jars/guide to sterilising jars)