Recipes, re-invented from cooking shows
Cider Sausage Rolls
Prep. Time:
Baking Time:
Total Time:
30 mins
25 mins
55 mins
Serves:
Makes 12
Ingredients
CIDER FILLING
20 g butter
½ tbsp olive oil
2 apples, cored and diced
1 onion, finely chopped
500 ml medium dry cider
1 tbsp mustard
2 tbsp crème fraîche
Salt and pepper
SAUSAGE ROLLS
1 lb puff pastry (2 sheets)
1 lb sausage meat (minced pork)
1 beaten egg for glazing
1 teaspoon sesame seeds
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Instructions
Preheat the oven to 425°F. It must be really hot when you put the rolls in.
Lay out the pastry onto Silpat mats.
CIDER FILLING
Heat the butter and oil over a medium heat. When the butter begins to foam, add the apple. Cook for about 4 mins, tossing, until just turning golden. Remove from the pan with a slotted spoon and set aside.
Add the onion to the pan, lower the heat and cook for 6-7 mins. Stir the onion regularly. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
Stir in the mustard, crème fraîche and the apples. Season to taste.
SAUSAGE ROLLS
Form a sausage shape from the meat and rest it about 2 inches from a long edge of the pastry. Repeat with the second sheet of pastry and the rest of the meat.
Top both of the meat rolls with the apples and onions, and then roll the pastry over the top. You don't want the pastry overlap to be more than one inch, max. Equally, don't cut the pastry too tightly, because it will expand and shift when baking.
Cut the roll into individual sausage rolls, about 1 - 1/5 inches in length. Expect at least 6 from each sheet of pastry.
Brush the individual rolls with beaten egg and shake the sesame seeds onto the top. Place on a baking tray, still on the Silpat mats.
Bake for 25 minutes, turning the tray at the midway point.
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