Sausage and apple rolls
Flaky pastry rolls filled with herby pork sausage and grated apple, glazed with milk so there is no egg at all.
- Time50 min
- LevelMedium
- Costabout £0.38 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a large baking tray with baking paper.
- 2
Squeeze the grated apple in your hands to remove extra juice. Mix it with the sausage meat, onion, sage and a good pinch of pepper.
- 3
Unroll the pastry and cut it in half lengthways into two long strips.
- 4
Shape half the filling into a long sausage down the middle of each strip. Brush one edge with milk and roll the pastry over, pressing the seam down.
- 5
Cut each roll into 6 pieces. Place them seam side down on the tray, brush the tops with milk and sprinkle with sesame seeds.
- 6
Bake for 25 minutes until deep golden and the meat is cooked through with no pink inside.
25 min - 7
Cool for 10 minutes before eating.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.