Sausage and apple rolls
- Turn a fan oven to 190 deg C.
- Take the puff pastry out of the fridge to warm up. Meanwhile peel and finely chop the shallot, peel and grate the carrot and beat the egg in a small bowl.
- In a large bowl, combine the sausagemeat, carrots, shallots, apple sauce and thyme and season liberally with salt and pepper (I let my food processor do the hard work for me).
- Lay the puff pastry sheet out, keeping the paper it is wrapped in on. Cut down the longest edge into 3 equal sections. The shorter side is now the longer side of each section.
- Divide your sausagemeat into 3 and lay each along an edge of each of the 3 longer sections. Time to get in there with your hands – pat and shape each into a nice long sausage, all the way to the end.
- Now it’s time to get rolling! Take one section, hold the long edge with the sausagemeat on it and gently lift and start to roll, compacting the sausagemeat as you go, but don’t roll it all the way over yet. Just check that your pastry is going to meet and overlap enough to hold the thing together – you need about a centimetre. If there’s not enough room, take out some sausagemeat.
- Once you’re sure it’s going to overlap, brush a bit of egg along the long edge where the pastry will meet and fully roll to seal.
- Now gently flip it over and with a fork, travel along the length of the overlap making forkmarks to hold it tight, like you would with the edge of a pie.
- Repeat with the remaining 2 rolls.
- You can make these ahead and keep in the fridge for up to a day, or freeze them.
- Before you're ready to cook them, give them an hour or so in the freezer to make them a bit more solid for neater cutting into bitesize sausage rolls. Cut them as thin or thick as you like. 2-3 cm works for me, then they don't fall over and more importantly, can be comfortably demolished in one mouthful.
- Lay your little bundles of joy on baking paper on a baking tray - leave some room as the pasty will puff up.
- Lastly combine the milk with the remaining beaten egg and brush each sausage roll liberally with the milky egg mix. You can roll the sausage roll so that the overlap is underneath or on the side. However you like.
- Put the tray in the oven and cook for 15-20 mins, or until they are a good golden brown,
- Eat warm or cold. Warm is always better in our book.
We recommend making an extra batch and freezing it for that sausage roll emergency.