It’s hard to go past a tasty sausage roll at the bakery, but this pork and apple version is giving even the best bakers a run for their money! This slightly fancy version of the classic pastry is truly delicious and makes a great easy lunch or afternoon treat for yourself or the grandkids if they’re popping over after school. The combination of pork mince and sausage roll meat helps create that lovely, tender filling, while the apple and caraway seeds bring a touch of sweetness and subtle spice to the dish. Make up a big batch and store any uncooked rolls in the freezer to use whenever you feel like an easy meal.
- 2 tsp olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 30g Italian pork sausages
- 200g pork mince
- 1 tsp caraway seeds
- 2 granny smith apples, grated
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- tomato sauce, to serve
- Preheat oven to 200C. In a non-stick frying pan, heat oil over medium heat. Add onion and garlic. Stir for 2 minutes until tender and cooked through. Set aside to cool.
- Cut 1 end off sausage casings. Squeeze meat into a bowl and discard casing. In bowl, add mince, caraway seeds and onion mixture. Squeeze excess moisture from apples and add to mixture. Season well with salt and pepper. Mix to combine.
- Place one pastry sheet on bench and cut in half. Spoon one quarter of the mixture along the long edge of each pastry. Brush edges with egg and begin to roll. Ensure pastry is tightly rolled to enclose filling. Cut each roll in half. Brush over with egg. Place seam side down on lined baking tray. Repeat with left over pastry and mixture.
- Bake for 20 minutes until golden brown and puffed. Serve with a side of sauce.