Made and eaten within one hour ?
OK not *all* 15 in one go…! These are super easy and perfect for anytime snaking or lunching (I may of even had one for my breakfast today!); this latest batch was a smokey, honey-thyme taste sensation! …and guess what, I’m now offically off work until 1st October so HAPPY FRIDAY ? Here’s the sausage roll deets:
(Makes approx 15 generously sized rolls)
500g pork mince (or sausage meat)
1 small apple (any will do)
1 tsp freshly cracked pepper
1 tsp sea salt (I used smoked cornishsea_salt)
1/2 tsp dried thyme
1 tsp runny honey (I had some rowsehoneyuk in the cupboard)
1tbsp ‘steak seasoning’ (sainsburys do a very good one)
1 pack puff pastry (500g – I had a block of jus_rol in the fridge)
1 egg for glazing (clarence_court for the best yolks)
A pinch of sesame seeds for the topping (black or white is fine)
1 – pre-heat the oven to gas mark 6.
2 – mix all filling ingredients together in bowl until well combined. Scrunch everything together with your hands (if it’s very wet just add a tbsp dried breadcrumbs).
3 – roll out the puff pastry into a large rectangle (about as thick as a pound coin) then cut it lengthways into two long rectangles. Set aside.
4 – making a sausage shape, place the mix along the centre of each pastry rectangle.
5 – crack the egg into a bowl and briefly mix together. Brush the egg wash along the exposed pastry either side of the sausage shape (it will act as a kind of glue). Fold one side over to meet the the other and firmly press to seal. Repeat on the other rectangle. You should now have 2 massive sausage rolls.
6 – cut into bite-sized portions (or whatever you like) and place on a parchment-lined baking sheet with the seam at the bottom. Score the top of each and brush with the remaining egg wash. Sprinkle with sesame seeds and get them in the oven!
7 – bake on gas mark 6 for about 20-25 mins until really golden and cooked through.
Tip: I like to brush over a second egg wash about halfway through cooking so they’re extra golden and crunchy!