# We've been collaborating with some local chefs to bring you some of our favourite apple recipes.
## Stay tuned for more inspiration coming your way soon!

Image (right) thanks to [Samuel Shelley Photography](https://www.samuelshelley.com.au/) - Spied Rye Apple Shortcake 

Spiced Rye Apple Shortcake

Recipe thanks to [Michelle Crawford](https://www.michellecrawford.com.au/about)

## Ingredients

__Pork and Apple Sausage Rolls__

4 Royal Gala apples grated  
800g pork mince  
100g fresh bread crumbs (2/3 cup)  
1-2 cloves garlic crushed  
2 tbs finely chopped sage  
1 teaspoon salt  
1 teaspoon black pepper  
1 egg  
2 sheets puff pastry thawed  
1 egg lightly beaten with a splash of milk to make an egg wash  
Black sesame seeds for sprinkling  

__Apple Chutney__

3 Royal Gala apples  
1 Pink Lady apple  
¼ cup apple cider vinegar  
¼ cup water  
2 tbs brown sugar  
1 – 2 tsp harrisa  

## Method

__Pork and Apple Sausage Rolls__

Preheat oven to 220°C  
Grate the apples, no need to peel, into a bowl.  
Squeeze out the juice and add the pulp to another large bowl with the pork mince, garlic, sage, salt, pepper and egg.  
Mix well to combine.  
Place the mixture down the centre of each pastry sheet and brush the edge with the egg wash.  
Roll to enclose, ensuring the seam is underneath. Brush with egg and sprinkle with sesame seeds. Cut each roll into five sausage rolls.  
Place on a large oven tray lined with baking paper and cook for 30 - 35 minutes or until pastry is golden brown and cooked through. Remove from the oven and serve with Apple chutney.

__Apple chutney__ 

Place all ingredients in a saucepan and bring to a boil.  
Reduce to a simmer, cook for 15 minutes or until thick and some of the apples are soft. The Royal Galas should have broken down and the Pink Lady retained their shape. Season to taste with a little salt.  
Allow to cool and serve with sausage rolls.  
Keep in an airtight container in the fridge for one week.

Pork and Apple Sausage Rolls

Apple Chutney

Pork & Apple Sausage Rolls with Apple Chutney

Image and recipe by [Samuel Shelley](https://www.samuelshelley.com.au/)

## Ingredients

__Crust__

120g Salted Butter Cubed at room temperature  
½ Cups and 1 Tbs Brown Sugar  
1 Egg  
2 Tsp Apple Cake Spice Mix (purchase [here](https://gewurzhaus.com.au/product/apple-cake-spice/))  
½ Cup Dark Rye Flour  
½ Cup Plain Flour  
1 Cup SR Flour  

__Filling__

5 Apples peeled and sliced thinly  
½ Cup Sultanas  
½ Tsp Apple Cake Spice Mix  
1 Tbs Caster Sugar  
2 Tbs Water  

__Coating__

Fine Caster Sugar  
Water  

## Method

Preheat the oven to 165°C - fan forced.  
Cream butter and sugar.  
Beat in the egg  
Add all the flours, spice mix and combine into a dough. Wrap in cling film and refrigerate for 30mins.  

In a pan over a low heat, soften apple and sultanas with water, sugar and spice. 

Remove dough from fridge and cut in half and roll out 2 round disks to fit a 23cm cake tin. Make the bottom disk a little larger than 23cm so you can push the excess up the side.

Line the tin with baking paper on the bottom and grease the sides. Place in the bottom layer and push dough up the sides a little. Add apple and sultana filling leaving about 1cm around the edge. Place on top disk and press down around the edges. Brush top with a little water and dust with sugar.  
Prick the top a few times with a fork and bake at 165oC for approximately 35mins

Turn out and allow to cool or eat hot with vanilla ice cream.

Spiced Rye Apple Shortcake 2

The team at [Hill Street](https://hillstreetgrocer.com/recipes/dessert/apple-and-cinnamon-pull-apart-loaf "Hill Street - Recipe") came up with this delicious recipe.
This light and fluffy loaf is drizzled with a sweet vanilla icing and filled with R&R Smith’s delicious Royal Gala apples.

__How long will it take?__  
1 ½ hours

__How long will it take?__  
Serves 8

## Ingredients

__For the loaf__

¾ cup warm milk, heated to 45°C.  
7 g (1 sachet) dried yeast  
3 tbsp butter, softened  
2 tbsp caster sugar  
1 egg  
3 cups plain flour  
1 tsp salt  

__For the filling__

3 tbsp butter, softened  
1 ½ cups peeled Royal Gala apples, finely diced  
2/3 cup brown sugar  
1 tsp cinnamon  

__For the icing__

1 cup powdered sugar  
½ tsp vanilla extract  
1 tbsp milk  

## Method

Add yeast to the warmed milk, stir, cover and leave to stand for 10 minutes or until the mixture is foamy.  
Beat egg and sugar in the bowl of an electric mixer.  
Add butter and milk mixture and beat to combine. If you have a dough hook attachment add it now and then add flour gradually until all combined.  
Increase increase speed to medium-high beat until the dough is soft and pliable (if you don’t have a dough hook, remove the dough from the bowl when it is combined and knead by hand).  
Shape dough into a ball and transfer to a greased bowl, cover and place in a warm spot until it has doubled in size.  

Grease a 23 x 13 centimetre loaf pan.

Roll dough out into a 50 x 30 centimetre rectangle.

In a small bowl combine cinnamon and sugar. Spread dough with butter and sprinkle cinnamon/sugar mixture over. Add apple, distributing evenly.  
Use a sharp knife to cut the dough into six 50 x 5 centimetre rectangles.  Add pieces, one at a time to the prepared loaf pan, stacking one on top of the other. Cover and place in a warm spot for 30 minutes.

Preheat oven to 175°C.  
Bake in the oven for 25 minutes, then cover the top with foil and return to the oven for a further 10 minutes.  
Remove from oven and leave in pan to cool for 10 minutes before transferring to a wire rack to cool.  

When the loaf has completely cooled, drizzle with icing.  
Make icing by combining all ingredients together in a bowl.  
Add extra milk if needed to achieve your desired consistency.  

Pull Apart Loaf

Apple & Cinnamon Pull Apart Loaf

## Ingredients

2 Pink Lady apples, quartered, cored and cut into thin wedges  
1 small fennel, thinly shaved  
1 cup of kale, finely chopped  
Juice of 1 lemon (about 3 tbs)  
2 tbsp olive oil  
120g goats cheese, crumbled  
50g hazelnuts, toasted  
2 sprigs of thyme  
2 tsp runny honey  
Salt + freshly ground black pepper  

## Method

In a large bowl, toss the apple, fennel and kale with half of the lemon juice and 1 tbs of the olive oil. Season with salt and pepper. This dresses the salad and also prevents the apple from browning.  

Choose a large serving platter, scatter the apple, fennel and kale over the plate, followed by the crumbled goats cheese and roughly chopped, toasted hazelnuts. Strip the leaves from the thyme, and sprinkle these over the top. 

Finish the salad by trickling over the runny honey, then the remaining lemon and olive oil.

Recipes

We've been collaborating with some local chefs to bring you some of our favourite apple recipes.

Stay tuned for more inspiration coming your way soon!

Pork & Apple Sausage Rolls with Apple Chutney

Spiced Rye Apple Shortcake

Apple & Cinnamon Pull Apart Loaf

Apple and Kale Salad with Goat’s Cheese & Hazelnuts