PORK & CARAMELISED ONION SAUSAGE ROLLS

Makes 12 sausage rolls*
Number of sausage rolls depends on how small you make them!

Ingredients:

500g pork mince

1 green apple

2 cloves garlic

1 tbsp fresh thyme leaves

1 tbsp fresh sage leaves

1/3 cup The Paddington Pantry’s Caramelised Onion Jam

2 eggs

2/3 cup breadcrumbs

A gooooood sprinkle of salt

2-3 sheets butter puff pastry (3 if using square sheets, 2 if using Careme rectangular pastry)

Method:

1. Preheat the oven to 200˚C fan forced (220˚C conventional). Line two large baking trays with baking paper. Remove your puff pastry from the freezer and leave on the bench to thaw (this won’t take long in warm weather).

2. Prepare your ingredients: grate the apple and use your hands to squeeze as much of the liquid out as possible - there will be quite a lot! Peel and mince the garlic. Finely chop the fresh herbs.

3. In a large mixing bowl, combine the pork mince, grated apple, minced garlic, chopped fresh herbs, caramelised onion jam, 1 cracked egg, breadcrumbs and a goooood pinch of salt. Mix well.

4. It’s time to roll! You have a few options here - if using a square sheet of puff pastry, you can either halve it so you’ll get 2 long (but thinner) sausage rolls out of each sheet, or keep it whole and use more mince mixture. You won’t make as many sausage rolls this way, but they will be thicker. If using the Careme rectangular puff pastry, you could either halve it or divide it into thirds.

5. Place the puff pastry in front of you. Depending on how many sausage rolls you are making, divide the mince mixture accordingly. Arrange the mixture in a ‘sausage’ shape along the short edge of the pastry. Roll the pastry up and over the top, towards the other edge. Carefully cut your sausage rolls in half/thirds/quarters/fifths etc. I usually mine in fifths if making mini sausage rolls, or in half if making larger sausage rolls.

6. Place on one of the lined baking trays and repeat with the remaining mixture and pastry.

7. Crack the second egg into a small bowl and use a fork or small whisk to break up.

8. Brush the egg over all sausage rolls and sprinkle with the sesame or poppy seeds if using. Place in the preheated oven to bake for 30 minutes or until golden and puffy!

9. Enjoy!