Matthew Jones says: “This is a very satisfying alternative to a traditional sausage roll. Feel free to add plenty of seasonal herbs and spices to the lentil mix and put your own spin on it – curried spices work very nicely. Make sure you make the lentil mix well in advance so it is completely cool. These can also be made up and frozen to bake when you need them.”

Makes 8

Ingredients

• 500g (1 lb 2 oz) puff pastry
• plain (all-purpose) flour, for dusting
• 1 egg yolk, beaten
• vegetable oil, for greasing
• fennel seeds, for sprinkling

For the lentil filling:

• 500g (1 lb 2 oz/2½ cups) Puy lentils, rinsed
• 2 litres (8 cups) water
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 ripe plum tomato
• 100g (3½ oz) flat-leaf parsley stalks
• 2 sprigs of fresh rosemary, leaves picked
• 6 strands fresh thyme
• 1 bay leaf

For the seasoning:

• 1 onion, finely chopped
• 1 tablespoon onion powder
• 1 tablespoon garlic granules
• 1 teaspoon mustard powder
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and freshly ground black pepper, to taste

Method

Stage 1

To prepare the filling, place the lentils in a large saucepan, cover with the measured water and add the remaining filling ingredients. Use a wooden spoon to squash the tomato into the lentils (this will soften the lentils when cooking). Bring to the boil, then reduce the heat and simmer for 30 minutes or until the lentils are soft.

Strain the lentils, discarding the bay leaf, thyme and parsley stalks.

While the lentils are still warm, place half of them into a blender or food processor and blitz to a smooth purée.

Add the lentil purée to the remaining cooked lentils in a large mixing bowl, along with all of the seasoning ingredients. Fold together (you may find it easier to do this by hand). Taste and adjust the seasoning. Cover and refrigerate for at least 6 hours or overnight to develop the flavours.

Stage 2

On a lightly floured work surface, roll out the pastry to a 45x32cm (18 x 13-in) rectangle. Cut in half lengthways. Lay the rectangles of pastry side by side and spread the filling in an even line along the length of each rectangle, shaping it into a sausage shape and leaving a 3-cm (1-in) gap around the edges. Brush the edges of the pastry with egg yolk, then fold one side of the pastry over to meet the other side and enclose the filling. Press down around the edges, then use the teeth of a fork dipped in flour to press along the seams and seal the joins. Place the rolls back into the refrigerator for 2 hours to firm up.

Meanwhile, preheat the oven to 180°C fan (400°F/gas 6). Line a baking sheet with baking paper and lightly oil it.

Brush the rolls with more egg yolk and sprinkle with fennel seeds, then cut each roll into four smaller rolls, each about 8cm long.

Place the rolls onto the lined baking sheet, leaving a bit of space between them. Bake for 30–35 minutes until crispy golden brown and hot throughout.

From Bread Ahead by Matthew Jones (£25, Hardie Grant), out now

Tom Kerridge says: “These low-effort sausage rolls are next-level party food – your mates won’t believe they are homemade! ‘Nduja adds spiciness to the filling and the pickled onions give little sharp bursts of acidity with every bite. They are so intensely flavoured, they don’t even need a dip.”

Makes 12

Ingredients

• 500g herby pork sausages or sausage meat
• 50g nduja
• 3 pickled onions, finely chopped
• 40g fresh white breadcrumbs
• 60g scamorza (or you can use mozzarella or Cheddar), cut into very small cubes
• 375g packet ready-rolled puff pastry
• 1 large free-range egg yolk, beaten with a pinch of salt, to glaze
• 2 tsp fennel seeds
• Salt and freshly ground black pepper

Method

Put the sausage meat, nduja, chopped pickled onions, breadcrumbs and cheese cubes into a large bowl, season with salt and pepper and mix really well with your hands. Unravel the puff pastry and cut it in half lengthways, to give two 12 x 34cm rectangles. 

Place the sausage filling in a large disposable piping bag and cut off the tip so that the opening is around 3cm in diameter. Pipe half the filling along the middle of one pastry rectangle. Brush the pastry edges with beaten egg and fold both edges up over the filling to enclose it, overlapping them slightly. Repeat with the other piece of pastry and remaining filling. 

Place both sausage rolls in the freezer for 20 minutes to firm up. Meanwhile, preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking tray with baking paper. Using a very sharp knife, trim the ends of each roll and then cut each into 6 even-sized pieces. Place, seam side down, on the lined baking tray. Brush the tops with egg glaze and sprinkle with fennel seeds. Bake in the oven for 30 minutes or until golden and crisp. 

Transfer the sausage rolls to a wire rack and leave to cool slightly for a few minutes before eating.

From Pub Kitchen by Tom Kerridge (£27, Bloomsbury Absolute), out now

Makes 32

Ingredients

• 2 duck legs (440g)
• 4 spring onions, finely sliced
• 100g pancetta, diced
• 375g ready-rolled puff pastry
• 1 egg, beaten
• black sesame seeds, to garnish

For the marinade:

• 4 garlic cloves, grated
• 2.5cm piece of fresh ginger, grated
• 2 teaspoons Chinese five spice
• ½ teaspoon chilli flakes
• 2 teaspoons light soy sauce
• 2 teaspoons rice wine vinegar
• ½ teaspoon ground black pepper
• ¼ teaspoon fine sea salt
• 1 teaspoon olive oil

For the hoisin sauce:

• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons plum sauce
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 2 tablespoons smooth peanut butter
• 1 tablespoon dark brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon chilli flakes
• a pinch ground black pepper

Method

Preheat the oven to 170°C fan/375°F/gas mark 5, if not marinating, otherwise preheat 10 minutes before cooking.

First make the marinade. Place all the ingredients in a bowl and mix well to combine.

Using a sharp knife, carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes.

Once cooked, remove the duck from the oven and turn up the oven temperature to 200°C fan/425°F/gas mark 7.

Remove the duck from the bone, and two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don’t worry as this will be going back in the oven. Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausage meat.

Next, make the hoisin sauce. Combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine.

Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut your sheet of puff pastry into four long strips widthways (approximately 26cm x 9cm) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways, to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, 4cm long.

Brush beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a lined baking tray and, if your kitchen is warm and your pastry is getting warm and soft, place it in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls.

Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown.

Tip:

Store any leftover hoisin sauce in an airtight jar and refrigerate for up to 3 weeks. If you’re short on time, you can buy ready-made hoisin sauce.

Flavour Kitchen by Crystelle Pereira (£22, Kyle Books), out now