These Pork and Apple Sausage Rolls are perfect for little fingers. Add them cold to a lunchbox or freeze for an easy re-heatable snack.
Makes 24
Prep: 30 mins
Cooking time: 55 mins
INGREDIENTS
- 6 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- 1 tbs black sesame or poppy seeds
- Tomato or barbecue sauce, to serve
Filling
- 1 tbs olive oil
- 2 brown onions, peeled, coarsely grated
- 8 slices thick white bread, crusts removed
- ¼ cup milk
- 2 large Granny Smith apples, peeled, cored, coarsely grated
- 500g sausage mince
- 500g pork mince
- ½ cup flat leaf parsley leaves, finely chopped
- 1 egg, lightly beaten
METHOD
Preheat oven to 200°C fan forced.
- Lightly grease two large oven trays
- To make filling, heat oil in a medium frying pan over a medium – low heat.
- Add onions.
- Cook, stirring occasionally, for 5 minutes or until onion is soft.
- Set aside to cool 5 minutes.
- Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk.
- Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.
- Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg.
- Season, using your hands to mix well.
- Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose.
- Brush tops with egg.
- Sprinkle with seeds.
- Cut each roll in half crossways.
- Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.
Tip: Squeezing out excess moisture from apple will ensure the pastry is crisp.
Tip: Partially thawed pastry is much easier to work with than fully thawed pastry. Remove 1 piece at a time from the freezer and stand for 3 – 5 minutes (depending on temperature of the day) on the bench before cutting and rolling.
Tip: Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an air-tight container for up to two months. Reheat from frozen in a 180°C oven.
Tip: If you are unable to get good quality pork mince, use all sausage mince.
About the author: Passionate about inspiring others to live a healthy and happy life, naturopath and nutritionist Casey-Lee Lyons shares her healthy recipes, free from gluten, dairy and sugar, in a refreshing and simple way. Her easy-to-understand nutrition and lifestyle advice has helped many people improve their health and vitality and to live their healthiest and best life.
To download her free recipe e-book or to browse through hundreds of delicious recipes visit www.livelovenourish.com.au or follow Live Love Nourish on social media: Instagram @livelovenourishaus – Facebook @livelovenourish
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