- 115g red onion, finely chopped
- 4 tbsp parsley, freshly chopped
- 2 tsp thyme leaves, freshly chopped, plus a few extra leaves for decoration
- 40g fresh breadcrumbs
- 115g Bramley apples, peeled, cored, diced
- 500g pork sausage meat
- Salt and pepper
- 1 tbsp water
- 500g puff pastry
- A little plain flour, for dusting
- Beaten egg, for glazing
- Coarse sea salt, optional
Preheat the oven to 200°C (180°C fan/gas mark 6).
Add the chopped onion, parsley, thyme, breadcrumbs and apple to a large bowl, then add the sausage meat, 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, 45cm x 15cm. 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 sausagemeat 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 sea 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.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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