I had intended to make these sausage rolls for Arthur's Nan's 90th birthday party last week, it was going to be my first try at puff pastry and I was very excited about it. However, sometimes things just don't go to plan and two baking disasters last week (saffron buns that didn't rise at all, and brown sugar shortbread that ran off the tray in the oven) combined with tiredness that I suppose is to be expected at this point in pregnancy, meant I just didn't feel up to making them (or the honey rose cupcakes I had planned).
I ended up buying both cakes and sausage rolls to take along, very disappointing to me, but thanks to a little time taken in arrangement and the addition of a pot of amazing chutney (Pear and Ginger made by Heather's Harvest) they seemed to go down pretty well.
With my pork not getting any younger and my inclination to try puff pastry not yet recovered I bought a pack of ready made just to get these made up. I am very pleased with the filling, so I will have a go at making these again with my own pastry, will see how that goes!
In the meantime, here is the recipe for my pork and apple sausage roll filling, use it with whatever pastry you like!
* 2 medium cooking apples
* 1/4 tsp ground nutmeg
* 1/4 tsp ground ginger
* 1tbsp dark brown soft sugar
* 500g minced pork
* 1/2 tsp salt
* 1tsp fresh ground black pepper
Core, peel and chop apples and stew with a little water, nutmeg, ginger and sugar until soft and mushy.
Allow to cool then mix into pork along with salt and pepper.
Use in whatever pastry required.
I used a 500g pack of ready to roll puff pastry, cut the square in half and rolled each half out to a rectangle around 15cm by 60cm. Placed mix along the middle (longways) then wrapped edges over. I cut each roll into 6 pieces, slashed the tops and brushed with milk before baking at Gas mark 6 for 25 mins.