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Pork, apple and sage sausage rolls

Name: Pork, apple and sage sausage rolls
Yield: 30-35 small rolls
Ingredients: 1 splash Olive oil; 1 Onion, chopped; 2 Garlic cloves, crushed with 1 tsp salt; 3 Bay leaves; 1 Apple, grated; 1 handful Sage, finely chopped (Main); 900 g Pork mince (Main); ⅔ cup Panko breadcrumbs; 2 Eggs, one to bind mince and the other to egg wash pastry; 1 Lemon, finely grated zest; 1 handful Chopped parsley; 2 Puff pastry sheets (Main)

makes 30-35 small rolls

Tam West

Warren Elwin

Food writer

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1 splash	Olive oil
1	Onion, chopped
2	Garlic cloves, crushed with 1 tsp salt
3	Bay leaves
1	Apple, grated
1 handful	Sage, finely chopped (Main)
900 g	Pork mince (Main)
⅔ cup	Panko breadcrumbs
2	Eggs, one to bind mince and the other to egg wash pastry
1	Lemon, finely grated zest
1 handful	Chopped parsley
2	Puff pastry sheets (Main)

Preheat oven to 200C.
In a splash of olive oil, gently fry onion, garlic crushed with 1 tsp salt and bay leaves until onion is soft. Add grated apple and sage and cook until lightly caramelised (and liquid has evaporated). Remove bay leaves.
Combine onion mix with pork mince, panko crumbs, 1 egg, lemon zest, parsley and a good grind of black pepper.
Roll out pre-rolled flaky puff pastry sheets to increase their size a little and cut in half to make 4 rectangles. Evenly distribute sausage meat across pastry middles, egg wash edges and roll to seal (fold side under). Egg wash the outsides, cut into small sausage rolls, prick with a fork, and bake for 30 minutes until golden and risen.