Pork & Apple Sausage Rolls with Apple Chutney

Recipe thanks to Michelle Crawford

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.