This pork sausage roll recipe is sure to warm your guests at any winter dinner party. Serve with chunky tomato chutney. Delicious!
Makes aprox 16 mini rolls
25 min prep | 20 min cooking
You will need:
20 gm butter
2 tbsp extra-virgin olive oil
4 Granny Smith apples, cut into 1cm dice
2 tbsp caster sugar
4 tbsp olive oil
8 golden shallots, finely chopped
4 garlic cloves, finely chopped
2 tbsp thyme, finely chopped, plus extra to serve
2 tbsp flat-leaf parsley, finely chopped
1kg coarsely minced pork
2 sheet (375gm) butter puff pastry
2 egg yolk, lightly beaten
To serve: good-quality tomato chutney
Preheat oven to 220C. Heat butter and extra-virgin olive oil in a frying pan over medium heat, add apple and stir occasionally until beginning to colour (3-4 minutes). Scatter over sugar, stir occasionally until caramelised (10-12 minutes), season to taste and set aside to cool.
Heat olive oil in a frying pan over medium heat. Add shallot and garlic, stir occasionally until tender (4-5 minutes), stir through herbs, season to taste and set aside to cool.
Combine pork, apple mixture and shallot mixture in a bowl and season to taste.
Place sheets of puff pastry on a lightly floured surface. Place half the pork mixture along one long edge, leaving a 1cm border, brush with egg-wash and roll to just enclose pork. Cut along edge, press with a fork to seal then cut into small rolls. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with egg-wash, scatter with thyme and bake until golden and cooked through (15-17 minutes).
Serve warm with tomato chutney.