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.