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Sausage, Apple And Mustard Rolls

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450g (14 oz) pork sausagemeat
2 dessert apples
2 teaspoons Dijon mustard
Salt and pepper
500 g (1 lb) puff pastry
Beaten egg, to glaze


Makes: 28


1 Preheat oven to 220ºC (425ºF/ Gas 7). Lightly grease 2 baking sheets.

2 Beat sausage meat in a bowl. Peel, core and grate apples and add to bowl with the mustard, salt and pepper. Beat well to combine.

3 Halve the pastry. On a lightly floured surface, roll out one half to a 38x25.5 cm (15x10 in) rectangle. Cut lengthways into 2 strips. Divide sausage meat into 4 equal pieces. Spoon a quarter down 1 strip and another quarter down remaining strip.

4 Brush edges of pastry with beaten egg then bring pastry over filling, sealing long edges together. Trim and flute edges neatly.

5 Brush with beaten egg to glaze then cut into 5 cm (2 in) lengths. Score tops with a knife and transfer to baking sheets. Make more rolls with remaining pastry and the sausage meat filling.

6 Bake for 25-30 minutes, until risen and golden. Transfer to a wire rack to cool.

COOK'S TIPS:- If preferred, these rolls can be made using shortcrust pastry. Rub 90 g (3 oz) butter or margarine and 90 g (3 oz) lard into 350 g (12 oz) plain flour then add enough cold water to make a firm dough. Chill for 30 minutes before rolling out as above. If made with fresh pastry and sausagemeat, these rolls can be frozen before cooking. Bake from frozen, allowing a few minutes extra.

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