Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 15 mins

plus chill­ing time Cook­ing time 50 mins Makes 24

700g Granny smith apples,

peeled, cored

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.

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