Caraway-seeded sausage rolls with apricot & honey recipe

To celebrate the launch of Emily Scott's brand new cookbook, Time & Tide, we're sharing one of her recipes, bringing a twist to the classic sausage roll. 

Ideal for picnics on the beach, or "crib time" snacks. 

"Crib time" means a mid-morning snack in North Cornwall

— Emily Scott: Time & Tide

Ingredients

• 500 g (1 lb 2 oz) free-range sausagemeat or minced (ground) pork

• 100 g (3½ oz) dried apricots, roughly chopped

• 50 g (2 oz/scant 2⁄3 cup) fresh breadcrumbs

• 2 tablespoons milk

• 1½ tablespoons wholegrain mustard

• 5 sprigs of thyme, leaves only

• 1 large free-range egg, beaten

• 500 g (1 lb 2 oz) packet of readymade puff pastry, halved

• Plain (all-purpose) flour, for dusting

• 2 teaspoons caraway seeds

• 3 tablespoons clear honey

Sausage rolls are one of life’s joys. Eat them warm straight from the oven or cold on a picnic, wrapped in parchment paper and tucked into a tin for the perfect boat-time crib

— Emily Scott

Ingredients

Line a large baking sheet with baking parchment.

---

In a large bowl, mix together the sausagemeat, apricots, breadcrumbs, milk, mustard, thyme and half of the egg until combined.

---

Roll out each pastry half on a lightly floured surface to a thickness of about 5 mm (¼ in) to form two 35 x 20 cm (14 x 8 in) rectangles.

---

Divide the filling mixture in half and arrange each portion along the long edge of each pastry rectangle, shaping each into a sausage shape, ensuring they reach from end to end.

---

Brush the other long edge with the remaining beaten egg and tightly roll up the pastry to enclose the filling. Press lightly to seal the join, then trim and crimp.

---

Cut each roll into 5 cm (2 in) rolls and arrange on the prepared baking sheet. Sprinkle with the caraway seeds.

---

Chill in the refrigerator for 20 minutes.

---

Meanwhile, preheat the oven to 220°C (200°C fan/430°F/Gas 8).

---

Bake for 25–30 minutes until golden brown.

---

Warm the honey in a pan over medium heat and brush each sausage roll with the runny glaze.

---

Leave to rest for at least 10 minutes.

Perfect crib time snack or the all-time best party food. Short, flaky or puff? Always puff pastry for me, buttery delicious layers of goodness. Switch up the filling with apples, sage and fennel seeds, spice it up or make it a festive canapé. A great recipe to bake with children as it introduces them to rolling pastry and they are such fun to make throughout the year.

— Emily Scott

Time & Tide

Recipes and Stories from My Coastal Kitchen by Emily Scott.
Weaving tales and recipes together from Emily's Cornish home, read the story behind this recipe and more. 

Buy the book

Discover more about Emily

Good food, well earned

We speak to three nutrition and exercise experts to find out the relationship between getting active outdoors and good food, including ten top tips.

Read more

Helford blue, spring onion & thyme tart recipe

Straight out of Emily Scott's new cookbook get the recipe for this salad onion, leek and creme fraiche tart with thyme and Cornish Helford blue cheese. Discover the recipe.

Read more

Meringue roulade recipe | Emily Scott

Straight from Saturday Kitchen with Matt Tebbutt, you can now make Emily Scott's meringue roulade, clementine curd, Cornish cream and passion fruit at home with her delicious recipe.

Read more

Meet Emily Scott | Watergate Bay

We catch up with Emily Scott following the restaurant's first full year at Watergate Bay and the inspiration around her new six-course set seafood menu.

Read more

A new home for Emily Scott

Following the success of her 2020 summer pop-up, chef Emily Scott opened a restaurant overlooking the beach.

Read more

Emily's chocolate mousse recipe

A pudding that is rarely met with anything but delight. A mousse that is rich but light. Top with Rodda's clotted cream or delicious with vanilla ice cream.

Read more