Jumbo ap­ple sausage rolls

MOREISH AND RUSTIC WITH HINTS OF AP­PLE AND MUSTARD

The Simple Things - - GATHERING -

Makes 12

2 x sheets ready rolled puff pas­try 400g lean pork mince 6 tbsp ap­ple sauce 1 Gala ap­ple, skin on, cored and chopped into small pieces 1 tbsp whole­grain mustard 2 tbsp poppy seeds 1 large egg, beaten

1 Pre­heat oven to 200C/Fan 180C/ 400F. Line two bak­ing sheets with bak­ing parch­ment. Un­roll the pas­try and, with a sharp knife, cut each sheet in half width­ways; set aside.

2 In a large mix­ing bowl add the mince, 2 tbsp of the ap­ple sauce, the chopped ap­ple, mustard, salt and pep­per; mix thor­oughly un­til all the in­gre­di­ents are com­bined.

3 In the mid­dle of each piece of pas­try, spoon a line of mince mix­ture , length­ways, un­til you have equally dis­trib­uted the fill­ing be­tween the four pieces.

4 Brush the pas­try edges with egg. For each piece, wrap the pas­try around the mince and cut each wrap into three rolls.

5 Care­fully pick each roll up, and turn it over to ar­range seam-down on the bak­ing sheet. With a sharp knife make two cuts di­ag­o­nally in the top of each roll, brush with egg and sprin­kle with poppy seeds. Bake for 20–25 mins un­til the pas­try is golden brown.

6 Re­move from the oven, and trans­fer to a rack to cool.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.