19 July, 2016
Pork & Apple Sausage Rolls
Pork & Apple Sausage Rolls
Makes: 8 jumbo, 16 single serve or 48 party size
Ingredients:
- 4 sheets frozen puff pastry, defrosted
- 4 rashers bacon, coarsely chopped
- 500g pork mince
- 1 onion, diced
- 1 celery stalk, diced
- 4 cloves garlic, finely diced
- 2 parsnips, grated
- 1 large potato, grated
- 2 large or 3 small apples grated
- 200g stuffing mix
- 4 eggs
- 3/4 cup grated Parmesan cheese
- 1 tablespoon butter, melted
Method:
- Preheat oven to 180 degrees Celsius and line two baking trays with baking paper
- Combine all ingredients (except pastry and melted butter) into a large mixing bowl
- Use your fingers to massage the ingredients together until well combined and separate into 8 equal portions
- Cut one of the pastry sheets in half horizontally to create two rectangles
- Spread one portion of the meat mixture evenly in a sausage shape down the middle length-ways of the pastry rectangle
- Fold the pastry over both sides ensuring the overlap of pastry is at least 1/2cm
- Use the top of a fork to pierce and bind together the two layers of pastry
- Leave whole for a jumbo sausage roll, cut in half for a single serve sausage roll or cut into 6 pieces for party size sausage rolls
- Repeat with the remaining pastry and meat mixture
- Brush the sausage rolls with melted butter and bake in the preheated oven for 30 minutes or until golden brown.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly
- Royal Gala apples were used in this recipe however any variety of apples can be used
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.