Sausage rolls are a favorite food in Australia, whether as a meal or a snack. Made of a tasty mince wrapped in a light flaky pastry, they are baked until golden and delicious.
China squirrel traveled 90 minutes south from her home in Sydney to the picturesque town of Darkes Forest to spend an afternoon picking apples at a family-owned orchard. Here she shares her favorite apple recipes with us.
Get tons of inspiration in Sweet Paul Magazine:
2 teaspoons butter
3 tablespoons olive oil, divided
2 Granny Smith apples, cored and cut into 1⁄4-inch cubes
2 teaspoons granulated sugar
sea salt and freshly ground black pepper
4 shallots, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh thyme leaves, finely chopped
1 pound good-quality pork, minced
1 egg yolk
1 teaspoon milk
1 sheet 10-inch x 14-inch frozen or refrigerated puff pastry
store-bought tomato chutney for serving
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Heat butter and 1 tablespoon olive oil in a frying pan over medium heat. Add apples, and stir until beginning to color (3–4 minutes).
- Scatter sugar over apples and continue to cook, stirring until apples are caramelized, 10–12 minutes.
- Salt and pepper to taste, and set aside to cool.
- Heat remaining olive oil in a frying pan over medium heat. Add shallots and garlic, and cook, stirring until tender, about 4 minutes. Stir in thyme and set aside to cool.
- Combine pork, apple mixture, and shallot mixture in a bowl.
- Mix egg yolk and milk together in a small bowl for egg wash.
- Place puff pastry on a lightly floured surface. Using a large sharp knife, cut pastry sheet in half lengthwise and each in half again lengthwise so you have 4 long pieces of pastry.
- Shape 1⁄4 of the pork mixture like a sausage along the long edge of each pastry piece, leaving 1⁄2-inch border. Brush pastry edges with egg wash, and then roll pastry over to enclose pork mix.
- Cut each roll into 3 pieces, and place on prepared baking sheet. Brush each pastry with egg wash and score the tops with a sharp knife. Bake for 15 minutes or until pastry is golden and crisp. Serve hot with tomato chutney.
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