Pork, apple and sage sausage rolls
makes 30-35 small rolls
Ingredients
| 1 splash | Olive oil |
| 1 | Onion, chopped |
| 2 | Garlic cloves, crushed with 1 tsp salt |
| 3 | Bay leaves |
| 1 | Apple, grated |
| 1 handful | Sage, finely chopped (Main) |
| 900 g | Pork mince (Main) |
| ā cup | Panko breadcrumbs |
| 2 | Eggs, one to bind mince and the other to egg wash pastry |
| 1 | Lemon, finely grated zest |
| 1 handful | Chopped parsley |
| 2 | Puff pastry sheets (Main) |
Directions
- Preheat oven to 200C.
- In a splash of olive oil, gently fry onion, garlic crushed with 1 tsp salt and bay leaves until onion is soft. Add grated apple and sage and cook until lightly caramelised (and liquid has evaporated). Remove bay leaves.
- Combine onion mix with pork mince, panko crumbs, 1 egg, lemon zest, parsley and a good grind of black pepper.
- Roll out pre-rolled flaky puff pastry sheets to increase their size a little and cut in half to make 4 rectangles. Evenly distribute sausage meat across pastry middles, egg wash edges and roll to seal (fold side under). Egg wash the outsides, cut into small sausage rolls, prick with a fork, and bake for 30 minutes until golden and risen.