|1 splash||Olive oil|
|2||Garlic cloves, crushed with 1 tsp salt|
|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)|
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- 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.