1 large Bramley apple
400g sausage meat
1 leek, trimmed and finely chopped
50g mature Cheddar cheese, grated
1 teasp. chopped fresh thyme
1 tablesp. wholegrain mustard
1 egg
500g packet puff pastry, thawed if frozen
A little plain flour, for dusting
Sea salt and freshly ground black pepper
Bookmark Recipe
Apple & Cheddar Sausage Rolls
4-6 people
Ingredients
Main
1 large Bramley apple
400g sausage meat
1 leek, trimmed and finely chopped
50g mature Cheddar cheese, grated
1 teasp. chopped fresh thyme
1 tablesp. wholegrain mustard
1 egg
500g packet puff pastry, thawed if frozen
A little plain flour, for dusting
Sea salt and freshly ground black pepper
Method
Copy TextPreheat the oven to 220°C (425°F), Gas mark 7. Trim and dice the leek, core and finely grate the apple and put in a bowl with the sausage meat, leek, Cheddar and thyme. Season with salt and pepper and add the mustard, then mix well. Crack the egg into a small bowl and beat with a pinch of salt.
Cut the pastry in half and roll out one piece to make a long oblong shape that is 33 x 23cm on a lightly floured surface.
Form half of the filling into a long log shape and put on the pastry approximately 5mm from the edge. Brush the edges with the beaten egg, then fold the pastry over to enclose the filling and press down the edges to seal, crimping them with your fingers or pressing down with a fork. Repeat with the rest of the ingredients.
Cut the long sausage rolls into 5cm pieces, trimming down the ends. Brush with the beaten egg and score the tops with a sharp knife, then arrange on non-stick baking parchment lined baking sheet. Bake for 20 minutes until cooked through and lightly golden, swapping the baking sheets halfway through. Arrange on a platter and serve hot or cold.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to 220°C (425°F), Gas mark 7. Trim and dice the leek, core and finely grate the apple and put in a bowl with the sausage meat, leek, Cheddar and thyme. Season with salt and pepper and add the mustard, then mix well. Crack the egg into a small bowl and beat with a pinch of salt.
Cut the pastry in half and roll out one piece to make a long oblong shape that is 33 x 23cm on a lightly floured surface.
Form half of the filling into a long log shape and put on the pastry approximately 5mm from the edge. Brush the edges with the beaten egg, then fold the pastry over to enclose the filling and press down the edges to seal, crimping them with your fingers or pressing down with a fork. Repeat with the rest of the ingredients.
Cut the long sausage rolls into 5cm pieces, trimming down the ends. Brush with the beaten egg and score the tops with a sharp knife, then arrange on non-stick baking parchment lined baking sheet. Bake for 20 minutes until cooked through and lightly golden, swapping the baking sheets halfway through. Arrange on a platter and serve hot or cold.
