Pork, Smoked chicken, pistachio and apricot sausage rolls

Method

• Heat a splash of olive oil in a frying pan, dice the onion and sweat down in a pan without colour, add the chopped sage, tarragon and shredded apricot. Drain  and leave to cool.
• Place the sausage meat into a bowl with the onion mix and pistachios, dice the smoked chicken into 1 cm size pieces add to the sausage meat, season and stir well, until all ingredients are combined. Place mixture into a piping bag.
• Lay the pastry out and pipe a long straight line of sausage meat across the sheet. Brush one edge with the beaten egg and fold the other side of pastry over onto the egg washed edge.
• Press down to seal with a fork & trim any excess pastry leave in the fridge to chill for 1 hour. Brush with egg wash, sprinkle with a little Maldon sea salt and the thyme leaves and then cut into six smaller sausage rolls.
• Place on a baking tray and bake in the oven at 190° for 18 mins or until crisp and golden brown and the sausage meat is completely cooked through.