Pork and Apple Sausage Rolls

Flaky Pastry

Step 1

1. Put the flour into a bowl, add the salt and stir to combine.
2. Cut the chilled butter into small cubes or slices and divide into three equal piles.
3. Add one third of the butter to the bowl and chill the rest.
4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
5. Add the water to bring together a soft pastry dough. If this does not happen easily add a teaspoon of water.
6. Lightly flour the work surface and put the pastry in the middle and dust it with flour.
7. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
8. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that.
9. Cover the pastry and chill for 10 minutes.

Step 2

1. Dust the work surface and chilled pastry with flour.
2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
3. Spread the remaining butter over the middle of the pastry rectangle, leaving pastry on either side.
4. Lift the left side of the pastry over the butter and the right-hand side on top of that.
5. Press around the edges to enclose all of the butter.
6. Cover and leave to chill for 10 minutes.

Step 3

1. Once again dust the work surface and chilled pastry with flour.
2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
3. Spread another third of the prepared butter over the middle of the pastry rectangle, leaving pastry on either side.
4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
5. Press around the edges to enclose all of the butter.
6. Cover and leave to chill for 10 minutes.

Pork and Apple Filling

1. Grate the apple into a mixing bowl, add the minced pork, sage, parsley, salt and pepper, and mix together well.
2. Divide the mixture into two equal pieces and roll each into a 23cm/9” cylinder.

Pork and Apple Sausage Rolls

1. Pre-heat the oven
2. Allow the pastry to come back to room temperature.
3. Rub some oil around the inside of a large baking tray or insert a baking liner.
4. Dust the work surface and pastry with flour.
5. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
6. Cut the pastry into two 10 x 25/4 x 10” lengths.
7. Place a sausage cylinder on each pastry length.
8. Break the egg into a bowl, beat well and brush beaten egg all over the exposed dough.
9. Gently lift the long edges of pastry over the sausage to enclose it.
10. Press to seal the edges with a fork.
11. Brush the remaining beaten egg over the pastry.
12. Cut the sausage rolls into 3cm/1¼” slices.
13. Transfer the slices to the prepared baking tray and chill for 10 minutes.
14. Bake for 20-25 minutes.
15. When completely cold store in a tin or freeze.
16. To re-heat from frozen bake for 20 minutes.