These are delicious and so simple! Perfect for a summer picnic which is exactly what I made them for, these were my savoury contribution to our High Tea Picnic. I loved them and everyone else seemed to enjoy them as well. They are definitely on my ‘must make again soon’ list.
6 Italian pork sausages (500 grams or there about)
400 grams pork mince
1 1/2 teaspoons caraway seeds
1 granny smith apple, grated
1 tablespoon curly parsley, finely chopped
4 sheets pre-rolled flaky puff pastry, thawed
1 egg, lightly beaten
Pre-heat oven to 200°C.
Using your hands, squeeze excess moisture from apple. Lay on paper towels and set aside to ensure as much moisture as possible is removed.
Cut sausage casings. Squeeze sausage meat into a large bowl (discarding the casing).
Add pork mince, caraway seeds and parsley to the sausage meat.
Add apple to mince mixture. Season with salt and pepper. Mix well.
Place pastry sheets on your work surface and cut in half horizontally.
Spoon approximately one eighth of the mince mixture along one long edge of each pastry piece.
Brush the pastry edges with egg and roll up tightly to enclose filling. Cut each roll into quarters. Brush tops with egg (at this stage you could score the pastry to create a pattern or sprinkle with sesame seeds or similar).
Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.
Bake sausage rolls for 20 minutes or until golden.
Beautiful serving plate c/o The Vintage Table