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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
Ingredients
- 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
Method
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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