Pork & apple sausage rolls with celery salad
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.