Pork, Sage and Apple Rolls topped with Mustard Seeds

By Saturday, December 05, 2015

Throughout my childhood, every time my Grandma came to visit, she would bring a huge bag of baked goods. Cherry Pie, Apple Pie, Scones...you name it, she made it. However, the baked good that for me always stood out was her Sausage Rolls. Crispy puff pastry wrapped around deliciously seasoned sausage meat, what's not to like! Now that my Grandma has reached an age where she can't bake anymore, I thought this Christmas I would return the favour and make her some of my own Sausage Rolls. This recipe is so quick and easy to make, looks pretty festive and is packed full of flavour. 


Makes 25 - 30 rolls

You will need:
500g pork mince
250g peeled and diced Bramley cooking apples
4 large sage leaves, finely diced
600g puff pastry
Mustard seeds, to decorate
Salt
Pepper
Egg mixed with a drop of milk 


Begin by preheating the oven to 220 degrees / gas 7. In a large mixing bowl add the pork mince, apple, sage and plenty of salt and pepper. Heat up a small frying pan over a high heat and drop in a small amount of the pork mixture. Fry until cooked through and then taste for seasoning. Adjust if necessary and then complete the process of frying off a bit of the mixture. Once you are happy with the seasoning, place the mixture to one side. 

Lightly flour your work surface and roll out the puff pastry until the thickness of a £1 coin. Slice the pastry in half lengthways and then spoon half of the pork mixture along one side of each of the pastry rectangles. Shape into a firm sausage then brush the far side of the pastry with the beaten egg. Tightly roll the pastry over the sausage, ensuring that the place where the pastry edges overlap is underneath the rolls and the top surface is smooth. 

With a clean knife, gently slice each of the long rolls into between 12 - 15 rolls, using a sawing motion. Place on two baking sheets that have been lined with greaseproof paper (this is essential to help you avoid a lot of washing up!). Brush each roll with the beaten egg and then sprinkle with mustard seeds. 

Place in the oven for 10 minutes, then reduce the temperature to 200 degrees / gas 6 and cook for a further 10 minutes, until golden all over. Leave to cool for a few minutes, then serve and enjoy! 



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