Home-made puff pastry wild boar sausage rolls

Home-made puff pastry wild boar sausage rolls

Home Comforts
Yuki Sigura

Wild boar are amazing creatures and, with my background on a pig farm, they are very interesting to me. Jody Scheckter at Laverstoke Park introduced me to the joys of eating wild boar, as he produces them. He barbecues all year round, even in the depths of winter – you have to forgive him as he’s South African and that’s what they do – and serves these sausage rolls. They are delicious with a cold beer. Double the recipe if you’re having a big party.


Quantity Ingredient

For the puff pastry

Quantity Ingredient
250g plain flour, plus more to dust
pinch fine salt
300g unsalted butter, 50g cut into cubes, the rest left in a block

For the filling

Quantity Ingredient
25g unsalted butter
1 onion, chopped
3 garlic cloves, chopped
50ml brandy
500g minced wild boar
6 sprigs tarragon, roughly chopped, leaves
sea salt
freshly ground black pepper
2 egg yolks, lightly beaten


  1. Start with the puff pastry. Put the flour and salt into a bowl with the cubes of butter and rub together with your fingertips to form crumbs, then stir in 150ml of cold water and mix to form a soft dough. Pat out to form a 2cm thick rectangle.
  2. Put the block of butter between two pieces of greaseproof paper and bash out with a rolling pin to a rectangle measuring about 15 x 10cm.
  3. Lightly flour a work surface, roll the dough out to form another rectangle, this time 30 x 20cm, then remove the butter from the papers and place in the centre of the dough. Fold one side of the dough over the butter, then fold the other side over to meet it, covering the butter. Pinch together the dough at the top and bottom to seal the butter inside, then fold it in half lengthways.
  4. Turn 90°, then roll out again to a 30 x 20cm rectangle. Fold one-quarter of the dough across to the centre, then fold the other side over to meet it. Fold in half lengthways, then repeat the process one more time. Cover and place in the fridge to chill for one hour.
  5. Meanwhile, make the filling. Heat a frying pan until medium hot, add the butter, onions and garlic and sweat for five minutes, until softened. Add the brandy, then stand back while you set light to the pan. When the flames die down, tip into a large bowl to cool.
  6. When the onions are cold, add the minced wild boar and tarragon and mix, then season generously.
  7. Preheat the oven to 230°C. Line a baking tray with baking parchment.
  8. Lightly flour a work surface, then roll out the pastry into a 40 x 30cm rectangle about 5mm thick. Cut the rectangle in half so you have two 40 x 15cm rectangles of pastry.
  9. Divide the sausage mixture into two and place in a line lengthways down each sheet of pastry towards one side. Brush the long edges of the pastry with the beaten egg. Fold the pastry over to cover the filling, crimp the edge, then trim to straighten. Place on the prepared baking tray, seam sides down, then brush once more with egg.
  10. Place in the oven and cook for 20–30 minutes until golden brown and cooked through.
  11. Cut each sausage roll into pieces, pile on to a plate and serve hot or cold.
James Martin
Saturday Kitchen
comfort food
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