Jumbo apple sausage rolls
MOREISH AND RUSTIC WITH HINTS OF APPLE AND MUSTARD
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.