Fruity Wiltshire lattice

Method
Prep:55min  ›  Cook:30min  ›  Ready in:1hr25min 

1. To make the pastry, put the flour in a large bowl, add the spread and rub in using your fingertips. Add 2 tbsp iced water and mix well with a fork until thoroughly combined and a soft dough is formed. (If preferred, use a food processor to make the pastry.) Wrap in cling film and chill for 20 minutes.
2. Meanwhile, prepare the filling. If using sausages, remove the casings, then put the sausagemeat into a large bowl. Peel and core the apple, then cut into small 1cm pieces. Cut the apricots into thin slivers. Put the fruit into the bowl with the sausagemeat and add the sage and plenty of freshly ground black pepper. Mix well with your hands until thoroughly combined.
3. Preheat the oven to 220°C/gas 7. Unwrap the chilled pastry and roll out on a lightly floured work surface to a rectangle measuring about 28 x 30cm. Trim the edges to neaten, if necessary.
4. Lightly dust your hands with flour, then shape the sausagemeat filling into a roll the same length as the pastry. Lay the roll down one side of the pastry. Brush the long edges with cold water, then fold the pastry over so the filling is covered and the 2 long edges meet. Press the edges firmly together to seal.
5. Lift the roll onto a lightly greased baking sheet. Score the top of the pastry with the point of a knife to make a lattice pattern. Lightly brush the pastry with water, then sprinkle with the poppy seeds. Bake for 25–30 minutes until the pastry is golden. Serve warm.

variations

Look out for lean sausages made from venison, wild boar or beef – remove the casings, then use as in the recipe. Other flavourings could be grated red onion and sliced sun-blush tomatoes, or chopped cooked spinach with grated fresh root ginger and a pinch of chilli pepper.