Categories
 30Mins Prep Time |
 15Mins Cook Time |
 easySkill Level |
servings
Ingredients
- 1 tbsp olive oil plus extra for greasing
- 1 Red Onion finely chopped
- 3 or 4 Dried Apple Rings finely chopped
- 8 Pork Sausages
- Handful Fresh Parsley or Thyme Leaves chopped
- Plain Flour for dusting
- 375g Ready Rolled Puff Pastry
- 1 medium Free-ranged Egg beaten
Cooking Instructions
- Preheat the oven to 200c/fan 180c/gas 6. Lightly grease 2 large baking trays with some olive oil.
- Heat the olive oil in a frying pan, add the onion and cook gently for 3-4 minutes, until the onion is slightly soft. Add the chopped dried apple and cook for 2-3 more minutes, until soft. Turn the heat off and leave to cool.
- Put the sausagemeat (snip the skins and peel sausages) into a bowl, add the onion mixture and the parsley or thyme and season with a little black pepper. Sprinkle the work surface with a little flour and use a rolling pin to roll the pastry out until it forms a thinner, rectangular sheet, about 30cm x 40cm.
- Cut the pastry in half lengthways. Divide the sausagemeat mixture into 2. Put half of the sausagemeat down the middle of a piece of pastry and shape into a long sausage.
- Brush 1 long edge of the pastry with beaten egg. Fold the edge that does not have the egg on it over the sausagemeat and press the pastry edges together. Seal and roll over so that the seam and excess pastry are underneath. Repeat with the other half of sausagemeat and pastry.
- Cut each roll into 8-10 short sausage roll lengths (about 4cm each). Cut a small slit in the top of each sausage roll, brush with beaten egg and transfer to the baking tray. Chill for 15 minutes, then bake in the oven for 20-25 minutes. Remove the tray from the oven and allow to cool before eating.