This weekend there are Footy Finals. We are an AFL state ( Aussie Rules) and I believe there is a Rugby Final for NSW/Qld. I am not sure about soccer. I am not really interested in football, or the cliché footy food, so here are some poshed up pork and apple sausage rolls. They are easy to make and much more economical than buying them from a bakery. At the corner bakery a sausage roll of proper proportions is $1-50 and this recipe makes 16, or 24 smaller ones.
I often make these for GardyGardeners' Morning Tea. I use bought puff pastry and lean pork mince. I don't add an egg to the mince, instead I mix it for 4-5 minutes by hand and it emulsifies and stays together well when cooked. If you are worried your mince may be a little fatty, add some breadcrumbs, or even a little flour which will absorb fat and/or bind the mixture.
I hope your team wins. MrsDrWho and I will be having lunch in town and then a leisurely shop in empty shops while everyone else is at home watching TV!!!
Pork and Apple Sausage Rolls makes 16/24
- 500g lean pork mince
- 1 red onion, finely chopped
- 1 green eating apple, peeled and grated (Granny Smith eg)
- 1/4 cup dried breadcrumbs, or stale bread for 'fresh' crumbs
- zest of half a lemon
- 2-3 generous tbspn mango chutney
- 1/2 tspn salt
- 2 sheets puff pastry, thawed
- 1 egg for glazing
Preheat oven to 200*C (180*C fan forced) Place tray in oven as it heats, this helps the base of the sausage rolls to cook and crisp. Line the tray with baking paper before placing the rolls onto it.
Put the mince, chopped onion, grated apple, breadcrumbs, lemon zest, mango chutney, salt and pepper in a large bowl. The salt may a seem lot, but it is really important. At this stage if you want, you may add an egg. I don't. I use a disposable glove and mix the ingredients together thoroughly for 4-5 minutes. This emulsifies the ingredients and makes for a very nice mixture.
Lay out the pastry sheets and cut in half. Brush some water in the centre each side of the cut. Place 1/4 of the mince mixture along each long outside edge, making a sausage shape!!! Then roll the mince edge of the pastry towards the centre. The water will help to seal it together but I usually blend the edge with the rest of the pastry with my fingers.
I don't cut all the way through, I leave the sausage rolls joined at the bottom. I cut through the centre and then make two or three even cuts each side. I end up with either 4 or 6 rolls per piece. Whisk the egg is a little bowl and then brush the top and sides of each long sausage roll. I always prick the tops with my knife. I do not know why, maybe it is to let the steam escape?? Anyway, it looks nice.
Make sure you put some baking paper on the hot tray, lift on the sausage rolls and then bake for 25-50 minutes. I like to rotate the tray half way through. Rest for 5 minutes and then serve with some extra mango chutney.
The good thing about this recipe is that you can change the ingredients to suit your taste. I like lamb with Greek herbs and a little mint, or beef with tomato paste and Worcestershire sauce. Whatever you use, sausage rolls are great to eat at any time.