Pork & ap­ple sausage rolls with celery salad

Mother & Baby (Australia) - - Familyfood -

prep & cook 35 min­utes 1 green ap­ple (150g), skin on 600g minced pork and veal mix­ture 1 cup (60g) finely grated parme­san 1 cup (50g) fine fresh bread­crumbs 1 tbsp di­jon mus­tard 2 tbsp fresh thyme, chopped finely 2 eggs, beaten lightly 3 sheets but­ter puff pas­try 1 tsp fresh thyme leaves, ex­tra

serves 6 AP­PLE AND CELERY SALAD 2 tbsp lemon juice ¼ cup (60ml) ex­tra vir­gin olive oil 1 tbsp fresh thyme leaves 2 tsp di­jon mus­tard 2 stalks celery with leaves at­tached (300g),

sliced thinly 1 green ap­ple (150g), cut into match­sticks 3 cups watercress sprigs (350g) 1 Pre­heat oven to 220°C/425°F. Grease and line two oven trays with bak­ing paper.

Grate ap­ple; squeeze ex­cess mois­ture from flesh. Com­bine mince, parme­san, bread­crumbs, ap­ple, mus­tard, thyme and half the egg in a bowl; sea­son. 3 Place 1 pas­try sheet on a work sur­face. Place a third of the mince mix­ture in a sausage shape length­wise 1.5cm (¾-inches) from a long edge. Brush pas­try with a lit­tle re­main­ing egg; roll to form a sausage roll; trim and dis­card ex­cess pas­try. Re­peat with re­main­ing pas­try, mince and egg. 4 Place rolls, seam-side down, on trays, brush with egg; sprin­kle with ex­tra thyme. Bake for 25 min­utes or un­til golden and cooked through. 5 Mean­while, make ap­ple and celery salad. Whisk juice, oil, thyme and mus­tard in a large bowl; sea­son to taste. Add re­main­ing in­gre­di­ents; toss to com­bine. 6 Serve salad with sausage rolls. Recipes taken from The Aus­tralian Women’s Weekly Fam­ily Meals (Bauer Me­dia, $14.95) avail­able from all good book­sell­ers and on­line at www.magshop.com.au.

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