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.
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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