I don't make many savoury bakes, and if I do, they tend to be fairly standard like loaves of bread, and so don't often get shared on my social media. Sausage rolls, however, can be a thing of absolute beauty - gorgeously flaky pastry, pork with delicious herbs and in this case, a deliciously sweet apple bite.
These sausage rolls are made with a super quick and easy flaky pastry - but if you'd prefer the real puff pastry deal, why not check out my lovely friend Mrs Deeley's tutorial here: https://www.youtube.com/watch?v=grr9Nxg26IY
Pork and apple is one of those perfect combinations for me - like salt and caramel, chocolate and cherry, gin and tonic. I used a normal eating apple in these rolls, for an extra bit of bite, but if you'd prefer a Bramley apple would blend beautifully with the sausage texture.
Easy Sausage Rolls
75g butter, frozen 110g plain flour Pinch of salt A few tbsp ice cold water 4 sausages 1 egg, separated Any other fillings of your choice - I used half an apple Method: 1. Preheat the oven to 200ºC (180ºC Fan/Gas Mark 5)
2. Sieve the flour into a large mixing bowl, and add the salt.
3. Using the coarse side of a grater, grate the frozen butter into the flour.
4. With a knife, mix the butter into the flour until each piece is coated in flour.
5. Add the water, 1tbsp at a time, and continue to mix with the knife until the mixture comes together as a dough.
6. Pat into a rectangle, cover in cling film and rest in the fridge for 30 minutes.
7. Squeeze the sausages out of their skins into a bowl; season with salt and pepper.
8. Finely dice your additional fillings and mix with the sausagemeat. Put into a piping bag.
9. Roll out the chilled pastry into a large rectangle, cut lengthways into 2 long strips. Pipe the sausage filling down the pastry in two smooth lines.
10. Brush the pastry with egg white and fold onto the sausage filling; brush the other side of the pastry with egg white and roll on top to fully encase the sausage filling.
11. Place onto a lined baking tray and leave to firm up in the fridge for 30 minutes.
12. Remove from fridge, cut into smaller sausage rolls; brush with the egg yolk and score if desired.
13. Bake for 20-25 minutes until golden brown.
As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!
Miss Helen x