PORK & APPLE SAUSAGE ROLLS WITH CELERY SALAD
PREP + COOK TIME 35 MINUTES SERVES 6
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 tablespoon dijon mustard 2 tablespoons fresh thyme,
2 eggs, beaten lightly
3 sheets butter puff pastry 1 teaspoon fresh thyme leaves, extra
APPLE & CELERY SALAD 2 tablespoons lemon juice
¼ cup (60ml) extra virgin olive oil 1 tablespoon fresh thyme leaves 2 teaspoons dijon mustard
2 stalks celery with leaves attached
(300g), sliced thinly
1 green apple (150g), cut into
3 cups watercress sprigs
1 Preheat oven to 220°C/200°C fan. Grease and line a large oven tray with baking paper.
2 Grate apple; squeeze excess moisture from flesh. Combine mince, parmesan, breadcrumbs, apple, mustard, thyme and half the egg in a medium bowl; season.
3 Place 1 pastry sheet on a work surface. Place one−third of the mince mixture in a sausage shape lengthwise 1.5cm from a long edge. Brush pastry