Pork and apple sausage rolls

  • 20 mins preparation
  • 20 mins cooking
  • Makes 24 Item
  • Print


Pork and apple sausage rolls
  • 500 gram sausage mince
  • 350 gram pork mince
  • 1 brown onion, coarsely grated
  • 1 green-skinned apple, unpeeled, cored, coarsely grated
  • 1 zucchini, coarsely grated, squeezed dry
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1 cup dried sage and onion stuffing mix
  • 3 sheets frozen puff pastry, thawed
  • 1 egg, lightly whisked
  • 2 tablespoon sesame seeds
  • tomato sauce, to serve


Pork and apple sausage rolls
  • 1
    Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Combine sausage mince, pork mince, onion, apple, zucchini, parsley and stuffing mix in a bowl.
  • 2
    Divide mince mixture into 6 portions. Shape each portion into a long log. Cut each pastry sheet in half. Place a log lengthways down one long side of each piece of pastry. Brush ends with a little of the egg; roll up tightly to enclose. Cut each pastry log crossways into 4 equal portions (24 pieces total). Transfer to prepared trays.
  • 3
    Brush tops with remaining egg. Sprinkle with sesame seeds. Bake for 20 minutes or until golden, puffed and cooked, swapping trays halfway through cooking. Serve warm with tomato sauce.


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.

More From Women's Weekly Food