- 500g puff pastry
- Flour, for rolling out
- 400g Butcher's Selection 40% Less Fat Pork Sausages
- 1 eating apple
- 1 egg, beaten
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Roll the pastry out on a lightly floured surface to the thickness of a pound coin (you want a rectangle about 26cm x 40cm). Trim the edges to tidy them up, then cut the pastry in half lengthways to make two thinner pieces.
Cut the skin along the side of each sausage, then peel it off. Put the sausage meat in a bowl. Peel, core and finely dice the apple. Add to the meat and mix together.
Lightly flour your hands. Divide the meat mixture in two. Roll out each half to form a long sausage the same length as the pastry.
Lay one roll of sausage meat lengthways on each piece of pastry. Brush egg along one of the longer edges of the pastry.
Fold the other edge of the pastry over the meat and roll to form a sausage roll.
Cut each roll into 12 mini rolls. Put on the tray, with the join underneath. Make 2 small cuts in the top of each roll and brush with the rest of the egg. Bake for about 20 minutes, until golden.