With a touch of sweetness from the grated apple, you'll love these pork and apple sausage rolls. They're perfect as a party food and freezer friendly to save for later!
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Pork and apple sausage rolls
It's a long way to the shop...
- 35 mins cooking
- Makes 6
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Ingredients
Pork and apple sausage rolls
- 1 green apple (150g), skin on
- 600 grams minced pork and veal mixture
- 1 cup (60g) finely grated parmesan
- 1 cup (50g) fine fresh breadcrumbs
- 1 tablespoon dijon mustard
- 2 tablespoons finely chopped fresh thyme
- 2 eggs
- 3 sheets butter puff pastry, just thawed
- 1 teaspoon fresh thyme leaves, extra
- sriracha chilli sauce, to serve
Method
Pork and apple sausage rolls
- 1Preheat oven to 220°C/425°F. Grease and line a large oven tray with baking paper.
- 2Grate unpeeled apple; squeeze excess moisture from flesh. Combine mince, parmesan, breadcrumbs, grated apple, mustard, thyme and 1 lightly beaten egg in a medium bowl; season.
- 3Lightly beat remaining egg in a small bowl. Place 1 sheet of pastry on a work surface. Place one-third of the filling mixture lengthways down one side of the pastry, 1.5cm (¾in) from the edge. Brush pastry edge with a little egg; roll to form a sausage roll. Trim and discard excess pastry. Repeat with remaining pastry and filling mixture and a little more egg. Cut each roll in half.
- 4Place rolls, seam-side down, on lined tray; brush tops with egg and sprinkle with extra thyme.
- 5Bake rolls for 25 minutes or until pastry is golden and rolls are cooked through. Serve with sriracha.
Notes
Makes 24 To freeze, place uncooked rolls in resealable food storage bags, then freeze for up to 3 months. You can cook them from frozen. Just increase cooking time to 30 minutes.
