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Beningbrough pork and apple sausage rolls

The walled garden supplies the apples for this Beningbrough savoury favourite. If you don't have Bramleys available for making at home, choose a tart dessert apple instead.

  • 25 minutes prep. time
  • 25 minutes cooking time
  • Serves 8
  • Pies & savoury treats
A tray of sausage rolls just cooked
Enjoy one of these sausage rolls fresh from the oven | © National Trust/William Shaw


  • 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


Step 1

Preheat the oven to 200°C (180°C fan/gas mark 6).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake for 25–30 minutes, until puffed and golden and the centre is piping hot.

Step 7

Loosen the sausage rolls with a palette knife and transfer to a wire rack to cool.

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