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Sausage and apple rolls

Ingredients

These sausage and apple rolls are perfect for picnics and lunchboxes...or just a treat!

  • 4 RSPCA Assured labelled pork jumbo sausages
  • 2 apples, peeled, cored and chopped
  • 250g ready made puff pastry
  • 1 RSPCA Assured labelled egg, beaten
  • Coarse black Fairtrade pepper
Method
  • Preheat the oven to 200°C, fan oven 180°C/400°F/gas 6.
  • With a sharp knife, slit the skins of the sausages and push the meat out into a bowl. Add the apple and mix well.
  • On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles.  Roll the sausage mixture into a sausage shape with your hands and lay along the centre of each rectangle.
  • Brush the long edge of the pastry with water. Then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.
  • Brush with the beaten egg and sprinkle with the black pepper.
  • Cut the long rolls into bite sizes and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through. Serve with pickles and chutneys.
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