SAUSAGE ROLLS WITH SAGE, APPLE AND PISTACHIO
Preparation time 15 mins
plus chilling time Cooking time 50 mins Makes 24
700g Granny smith apples,
1 bunch sage leaves, chopped 30g butter
20ml extra virgin olive oil,
plus extra 40ml
1 tsp sea-salt flakes, plus
extra to season
Freshly ground black
pepper, to season
1 large white onion, finely diced 600g free-range pork mince,
not too lean, chilled
600g beef mince, not
too lean, chilled
180g stale white loaf with crusts,
processed into breadcrumbs 160ml tomato sauce
50ml Worcestershire sauce 3 free-range eggs
1 cup pistachios, coarsely chopped 90g cheddar, finely grated
90g parmesan, finely grated
1 Tbsp dried oregano
2 tsp ground allspice
whole large nutmeg, grated 6 sheets puff pastry or
butter puff pastry 3 Tbsp poppy seeds 3 Tbsp sesame seeds Chutney, to serve
STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Cut apples into 2cm rough chunks and put in a large bowl. Add sage, butter, oil, salt and season with pepper, then toss and transfer to a large oven tray. Roast for about 20-30 minutes to soften and caramelise. Remove and cool to room temperature.
STEP 2 Put extra oil in a large frying pan over medium heat, add onion and cook for a few minutes, until softened. Remove from heat and cool.
STEP 3 Put chilled meats in a stand mixer and beat with paddle attachment on medium speed for 5 minutes to combine thoroughly. The meat mixture will appear a little stringy at this point. Add breadcrumbs, tomato sauce and Worcestershire sauce, and beat for 2 minutes.
STEP 4 Put 2 eggs in a large bowl and whisk. Stir in cooled onion, pistachios, cheeses, oregano, allspice and nutmeg, then season well. Add meat mixture and mix until well combined. Add roasted apple and mix again. Spoon mixture into a large piping bag and refrigerate until chilled.
STEP 5 Lightly beat remaining egg in a small bowl. Lay out pastry sheets on a clean, dry surface and cut each sheet in half. Brush one edge with egg wash. Pipe a generous amount of meat along one long edge of the pastry (less for thin sausage rolls), then brush the other edge with egg wash. Roll up to enclose filling. Repeat with remaining pastry and filling.
STEP 6 Preheat oven to 200°C fan-forced (220°C conventional). Line 2 large oven trays with baking paper. Brush logs with egg wash. Sprinkle seeds on top of logs, and cut into whatever size rolls you like. The sausage rolls can be frozen at this point between freezer bags.
STEP 7 Put rolls, evenly spaced, on prepared trays. Bake for 20 minutes or until golden. Serve with chutney.