800g free-range sausage meat
100g ‘Nduja (I use the fiery @natoora version from Calabria)
100g pecorino cheese, grated
2 ‘handfuls’ of breadcrumbs (I didn’t measure them, but they help stop the fat, essential for taste, from leaking everywhere)
1/3 grated nutmeg
Maldon sea salt and fresh ground black pepper
1 kg all-butter puff pastry, rolled out into four rectangles, to a thickness of 3 mm
1 free-range egg, beaten
- Mix together the sausage meat, Ndjua, pecorino, nutmeg, and breadcrumbs, and season with salt and pepper. If you wish, fry off a small amount to test for seasoning.
- Place one quarter of the sausage meat onto the puff pastry, shape into a fat sausage, leaving a 1 inch margin at the ‘long’ edge. Brush the edge with beaten egg. Roll the pastry over and seal. Brush more egg over the top, sprinkle with fennel seeds and add a sprinkle of Maldon sea salt.
- Cut up and bake at 200 degrees C for 25 minutes, until golden brown. Try to let them cool down before you eat them (it’s hard, believe me).