A super snacky staple. In a previous life, I was part of a team that made millions of these a year, but they’re a doddle to make at home. Great for kids meals or family snacks and picnics.
For 12 you will need:
Preheat the oven to 180 degrees and line a baking tray with greaseproof paper.
Finely chop the onion, peel the apple and finely dice, adding both to a large bowl.
Add the sausage meat, the herbs and a good sprinkle of salt and pepper. Using your hands, squidge it all together until it’s well combined.
On a floured surface, roll out the pastry so it ends up a large rectangle around 3mm thick and 30cm wide. Cut two lines so you end up with three strips 10cm wide.
Divide the sausage mix into three and roll and stretch each third, laying it along the pastry around 1cm from one edge.
Once all the sausage mix is done, brush some egg along the side of the pastry next to the sausage mix. Roll the longer side over the sausage mix and keep rolling until the egg seal is underneath. Cut each long roll into four. Place of the baking tray.
Make shallow slashes with a knife across the pastry and brush all the tops with egg.
Pop in the oven for 25-30 minutes until golden brown. Enjoy hot or cold, you can reheat for 15 minutes at 180 degrees from chilled. They will keep in the fridge for 3-4 days.
- 500g puff pastry block, taken out of the fridge half an hour before starting
- 450g pork sausage meat
- 1 sweet apple, such as a Pink Lady
- 1 red onion
- 2 teaspoons mixed herbs
- 1 egg, beaten