FOOD
| SUNDAY • 15 DECEMBER 2019
12
maltatoday
• 500g short crust pastry
• 300g pork sausage meat
• 100g apricots
• Mixed nuts
• 1 cup orange juice
• 30g brown demerara
sugar
• Basil
1. Chop apricots and soak in orange juice.
2. Place apricots in a pan, and on low heat,
add the brown sugar and basil for ap-
proximately 10 mins.
3. In a bowl, place the minced pork and add
the apricots and mixed nuts. Season well
with salt and freshly ground black pep-
per. Mix until thoroughly combined.
4. Form a sauage roll, wrap in clingfilm and
then foil, and cook it in the over for 20
mins.
5. Leave the sausage roll to cool in the
fridge for 3 hours.
6. Roll out the short crust pastry on a bak-
ing sheet, place the sausage and fold the
pastry over the sausage meat to cover.
7. Place on greased tray and brush egg
wash over the top.
8. Cook in the oven for 15 mins at 180
degrees.
Homemade pizza with minced lamb and ricotta
Ingredients Method
Robert
Cassar
Chef Patron at Root
81 and TV Chef on
Gourmet Challenge
Satisfy a hungry crowd with this giant family sized sausage roll; a delicious mixture of
minced pork, apricots and mixed nuts • Serves 8 as an appetiser
Robert was crowned Chef of the Year at the Definitive(ly) Good Guide's 2020 Restaurant Awards Ceremony
