Pork and Apple Sausage Rolls Recipe
Golden puff pastry encases juicy pork and sweet apple filling, creating irresistibly flaky sausage rolls with a perfect balance of savory meat and fruity tartness.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g good-quality pork mince (15-20% fat content)</li> <li class="ingredients-single-item">1 large apple (Granny Smith or Braeburn), peeled and grated</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">2 tbsp fresh sage, finely chopped (or 2 tsp dried)</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li> <li class="ingredients-single-item">1 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">¼ tsp ground nutmeg</li> <li class="ingredients-single-item">2 sheets ready-rolled puff pastry (320g each), thawed if frozen</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">1 tbsp sesame or poppy seeds (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Box grater</li> <li class="equipment-single-item">Pastry brush</li> </ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with parchment paper. This high temperature will help achieve that perfectly golden, flaky pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, combine the pork mince, grated apple (be sure to squeeze out excess moisture), diced onion, minced garlic, chopped sage, thyme leaves, salt, pepper, and nutmeg. Mix thoroughly but gently with your hands - overworking the meat can make the final texture tough. The apple will add moisture and natural sweetness to balance the savory pork. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Unroll your first sheet of puff pastry on a lightly floured surface, keeping it on its parchment if it comes with one. Cut the sheet in half lengthwise to create two long rectangles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Divide a quarter of your meat mixture down the center of each rectangle, forming a sausage shape approximately 3cm in diameter, leaving a 2cm border along one long edge. The meat will expand during cooking, so don't overfill. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Brush the exposed pastry borders with beaten egg. This creates a seal when you roll the pastry and gives the final product a beautiful golden shine. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold the pastry over the filling and press down gently along the egg-washed edge to seal. The egg acts as glue to keep your rolls sealed during baking. Turn the rolls so the seam is on the bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Cut each long roll into three equal pieces (approximately 8-10cm each). Make three small diagonal slashes on top of each roll to allow steam to escape during baking - this prevents the pastry from becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Repeat the process with the remaining pastry sheet and filling to make 12 sausage rolls in total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the sausage rolls to your prepared baking tray, leaving space between each one. Brush the tops generously with more beaten egg and sprinkle with sesame or poppy seeds if using. The egg wash is crucial for achieving that professional, glossy finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 25-30 minutes until the pastry is puffed, deeply golden, and the meat is cooked through. If you notice the tops browning too quickly, cover loosely with foil for the remaining cooking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and allow to cool on the tray for 5 minutes - the filling will be extremely hot! Transfer to a wire rack to cool slightly before serving. These sausage rolls are delicious warm or cold, and pair wonderfully with a grainy mustard or apple chutney. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze uncooked sausage rolls for up to 3 months. If baking from frozen, add an extra 10 minutes to the baking time. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can sausage rolls be made ahead and frozen?
Absolutely! You can prepare sausage rolls completely, then freeze them uncooked for up to 3 months. Freeze them on a tray until solid, then transfer to freezer bags. When ready to cook, bake from frozen, adding about 10 minutes to the normal cooking time.
Why add apple to sausage rolls?
Apple adds natural sweetness that balances the savory pork perfectly. It also introduces moisture, preventing the filling from drying out during baking. The slight tartness (especially from varieties like Granny Smith) creates complexity and cuts through the richness of the meat.
What's the secret to achieving flaky pastry when making homemade sausage rolls?
The secrets to flaky pastry are: use cold puff pastry straight from the fridge, don't overhandle it, create steam vents by slashing the tops, apply a generous egg wash for golden colour, and bake at a high temperature (200°C) to activate the puff pastry's layers.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
