Sausage rolls with Beningbrough apples
The walled garden supplies the apples for this Beningbrough favourite. If you don't have Bramleys available for making at home, choose a tart dessert apple instead.
- 115g / 4oz red onion, finely chopped
- 4 tbsp freshly chopped parsley
- 2 tsp fresh chopped thyme leaves, plus a few extra leaves for decoration
- 40g / 1 1/2oz fresh breadcrumbs
- 115g / 4oz Bramley apples, peeled, cored, diced
- 500g / 1lb 2oz pork sausagement
- Salt and pepper
- 1 tbsp water
- 500g / 18oz puff pastry
- A little plain flour for dusting
- Beaten egg for glazing
- Optional coarse sea salt
- Preheat the oven to 200C/400F/gas mark 6.
- Add the chopped onion, parsley, thyme, breadcrumbs and apple to a large bowl, then add the sausagement, a generous sprinkling of salt and pepper and the water. Mix together well.
- Roll the pastry out on a board dusted with a little flour and trim to a rectangle, 45 x 15 cm / 18 x 6 in. Brush a band of egg down each long side of the pastry, then spoon the sausagemeat in a thick strip down the centre of the pastry.
- Roll the pastry over the sausagement and brush the pastry with more egg to seal. Roll over so that the join is underneath, then cut into eight sausage rolls. Transfer to the baking sheet, slash the tops with a small knife, then brush with a little more egg. Sprinkle with some coarse salt if liked.
- Bake for 25-30 minutes until puffed and golden and the centre is piping hot. Loosen the sausage rolls with a palette knife and transfer to a wire rack to cool.