Food & Wine
Pork and apple sausage rolls
These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack.
Ingredients:
- 6 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- 1 tbs black sesame or poppy seeds
- Tomato or barbecue sauce, to serve
Filling
- 1 tbs 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
- 500g sausage mince
- 500g pork mince
- ½ cup flat leaf parsley leaves, finely chopped
- 1 egg, lightly beaten
Method:
- Preheat oven to 200°C fan forced. Lightly grease two large oven trays.
- 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.
- 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.
- 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.
- 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.
- Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.
Tips:
- 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 one 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.
Recipe by Australian Onions.