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Pork and apple sausage rolls

We love a sausage roll in our house and homemade ones always taste better. I used to only cook up a batch on Christmas Eve but since Leo took such a liking to them a couple of years ago I make them every couple of weeks now!

You can add anything into sausage rolls, at Christmas I added some chutney but for everyday I tend to make these.


  • 400g sausage meat

  • 1 red apple

  • 1 pack of puff pasty

  • 1 egg, beaten to glaze


  • Line a baking sheet with grease proof paper and heat the oven to 200c/180c fan

  • Put the sausage meat into a bowl and grate the apple into it.

  • Using a fork, gently mix to combine.

  • Roll the puff pastry out and carefully cut it in half, lengthways.

  • Divide the sausage mix in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge

  • Tightly roll the pastry around the sausage meat and brush the ends with a little egg to secure

  • Use a sharp knife to cut the rolls into even size pieces and place on the baking sheet.

  • Brush each roll with the beaten egg and place in the oven.

  • Cook for 25-30 minutes until the pastry is puffed up and crisp and the meat is cooked through.

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