- Preheat the oven to 200°C, fan oven 180°C/400°F/gas 6.
- With a sharp knife, slit the skins of the sausages and push the meat out into a bowl. Add the apple and mix well.
- On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the sausage mixture into a sausage shape with your hands and lay along the centre of each rectangle.
- Brush the long edge of the pastry with water. Then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.
- Brush with the beaten egg and sprinkle with the black pepper.
- Cut the long rolls into bite sizes and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through. Serve with pickles and chutneys.
Sausage and apple rolls
Ingredients
These sausage and apple rolls are perfect for picnics and lunchboxes...or just a treat!
- 4 RSPCA Assured labelled pork jumbo sausages
- 2 apples, peeled, cored and chopped
- 250g ready made puff pastry
- 1 RSPCA Assured labelled egg, beaten
- Coarse black Fairtrade pepper
Method
Eat Less, Eat Better
If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.