Armagh Pork and Apple Sausage Rolls
Crisp golden puff pastry packed with seasoned pork sausage meat and tangy grated Armagh Bramley apple.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Mixing bowl
- •Box grater
- •Pastry brush
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 32 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 485 kcal
Instructions
- 1
Preheat the oven to 200°C (180°C fan) and line a baking tray with greaseproof paper.
- 2
Coarsely grate the Bramley apple and squeeze out excess juice using a clean kitchen towel.
- 3
Place the sausage meat, squeezed apple, onion, breadcrumbs, sage, thyme, salt, and pepper into a mixing bowl.
- 4
Mix the filling thoroughly with your hands until evenly blended.
- 5
Unroll the puff pastry sheet on a clean board and slice lengthwise into two equal strips.
- 6
Divide the sausage mixture into two portions and shape each into a long cylinder down the centre of each strip.
- 7
Brush one long pastry edge on each strip with beaten egg.
- 8
Fold the pastry over the meat tightly and press the seam firmly with a fork to seal.
- 9
Cut each pastry log into six equal rolls and slice two small vents into the top of each roll.
- 10
Arrange the rolls on the baking tray, brush thoroughly with beaten egg, and sprinkle with sesame seeds.
- 11
Bake for 25 to 30 minutes until the pastry is golden brown and the meat is piping hot throughout.
Chef's tips
Squeezing the grated Bramley apple thoroughly prevents the bottom of the puff pastry from turning soggy. Keep your pastry chilled right up until assembly to ensure maximum rise and flakiness.
Ingredient substitutions
- Armagh Bramley apple → Granny Smith apple
- fresh breadcrumbs → dried panko breadcrumbs
- pork sausage meat → seasoned minced pork shoulder
Storage
Store cooled sausage rolls in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in an oven at 180°C for 10 minutes until crisp and heated through.
Common mistakes to avoid
- •Failing to squeeze juice from the grated apple, which causes a soggy pastry bottom.
- •Rolling the pastry too loosely, leaving air gaps that cause uneven cooking.
Serving suggestions
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