- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small eating apple, peeled and finely diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 6 chorizo-style cooking sausages
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 375g pack puff pastry
- 3 tbsp apple sauce
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp poppy seed
Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool.
Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash everything together with a fork or your hands.
Heat oven to 200C/180C fan/gas 6. roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture into 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork.
Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg, then sprinkle with poppy seeds. Cut small slashes into each roll. Bake for 25-30 mins, changing the trays over halfway through the cooking time. Delicious served warm, or cold on a picnic.