One of my all time favourite, pick up and eat as you walk around the house, cover you, the floor and everything you touch in pastry, snacks.
Theyre a great evening tea with a salad or as a lunch box treat, we often have sausage rolls on winter buffets, or on an evening when we’re sick of eating turkey leftovers. And they’re almost always requested when we head to a boxing day or NYE house party. Quick to make and adapt by adding whatever flavours you want, my personal favourite are these delicious, slightly sweet Pork and apple ones.
These never last long, and I almost always burn my mouth with impatience when they come out the oven.
1 bramley apple peeled, cored and grated
500 g minced pork or sausage meat
2 teaspoon apple sauce
3-4 sprigs of fresh thyme leaves
2*puff pastry sheets
1 large free-range egg
Sesame or poppy seeds
1 - Preheat the oven to 200°C
2 - Combine the pork, apple, apple sauce and thyme leaves in a bowl. Season with salt and pepper and combine.
3 - Roll out the pastry sheets onto a flat surface and halve them lengthways place a strip of meat down the middle of each.
4 - Brush the edges lightly with some water, roll up and seal. Brush with the beaten egg and sprinkle on a few poppy or sesame seeds, then cut each strip into 3 rolls for larger sausage rolls or 6-8 for smaller bitesize rolls
5 - Score the tops and bake for 20 minutes, or until golden and cooked through.
A Christmas alternative is pork and cranberry filling, leave out the thyme and simply substitute the apple sauce for cranberry sauce and the grated apple for about 30g chopped dried cranberries, plus the zest of half an orange!