Pork and Apple Sausage Rolls

Serves24 ServingsPrep Time30 minsCook Time55 mins
Pork and apple sausage rolls

Ingredients

6 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
1 tbsp black sesame or poppy seeds
Tomato or barbecue sauce, to serve
Filling
1 tbsp olive oil
2 brown onions, peeled, coarsely grated
8 slices thick white bread, crusts removed
¼ cup milk
2 large Granny Smith apples, peeled, cored, coarsely grated
500 g sausage mince
500 g pork mince
½ cup flat leaf parsley leaves, finely chopped
1 egg, lightly beaten

Method

1

Preheat oven to 200°C fan forced. Lightly grease two large oven trays

2

To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.

3

Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.

4

Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.

5

Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.

6

Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.

Tip: Squeezing out excess moisture from apple will ensure the pastry is crisp.
Partially thawed pastry is much easier to work with than fully thawed pastry. Remove 1 piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.
Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.
Unable to get good quality pork mince, you can use all sausage mince if you like.
Australia day idea – Serve cooked sausage rolls in a long bread roll with chilli onion jam.

Ingredients

 6 sheets frozen puff pastry, partially thawed
 1 egg, lightly beaten
 1 tbsp black sesame or poppy seeds
 Tomato or barbecue sauce, to serve
Filling
 1 tbsp olive oil
 2 brown onions, peeled, coarsely grated
 8 slices thick white bread, crusts removed
 ¼ cup milk
 2 large Granny Smith apples, peeled, cored, coarsely grated
 500 g sausage mince
 500 g pork mince
 ½ cup flat leaf parsley leaves, finely chopped
 1 egg, lightly beaten

Directions

1

Preheat oven to 200°C fan forced. Lightly grease two large oven trays

2

To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.

3

Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.

4

Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.

5

Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.

6

Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.

Tip: Squeezing out excess moisture from apple will ensure the pastry is crisp.
Partially thawed pastry is much easier to work with than fully thawed pastry. Remove 1 piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.
Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.
Unable to get good quality pork mince, you can use all sausage mince if you like.
Australia day idea – Serve cooked sausage rolls in a long bread roll with chilli onion jam.
Pork and Apple Sausage Rolls

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