Sausage rolls are a classic party-food favourite, make great finger food, are popular with kids and adults and are so easy to make yourself.
Recipe makes 24.
500g pork mince
1 red onion
1 large/2 small carrots
1 cup apple sauce (optional)Nutmeg
Salt and Pepper
3 sheets puff pastry
Pre-heat the oven to 220°C/425°F/Gas mark 7. In a bowl, add the pork mince, apple sauce, a good pinch of nutmeg, thyme leaves (dried or fresh) and salt and pepper. Peel the carrot and onion, chop into rough chunks and whiz them up in a blender until finely sliced, or finely slice by hand.
Stir all ingredients to combine.
On a lined baking tray, cut the first sheet of puff pastry in half. Arrange the mince mix down the length of the pastry, slightly to one side. In a bowl, lightly beat the egg. Egg-wash the pastry on either side of the mince, then roll the pastry over, making the sausage.
You can fit about 3 long sausages to a tray (1 and 1/2 pieces of pastry). Egg-wash the top in order to get the beautiful golden crispy tops. Spinkle with seasame seeds. Cut each sausage into four, to create nice finger-food sized sausage rolls. Bake in the oven for 15-20 minutes, or until golden and crispy.
Once cooked, the bottoms may be a bit soggy. If so, place on a cooling tray for a few minutes before serving. Serve with tomato sauce.