• 500g sausage meat
  • 2/3 finely chopped sweet apple
  • 2 finely chopped small chillis
  • 2 finely chopped cloves of garlic
  • 2 finely sliced spring onion stalks
  • 1/2 teaspoon of ground black pepper
  • readymade puff pastry
  • one beaten egg


  • STEP 1
    Finely slice as small as possible garlic, apple, chilli and spring onion stalks
  • STEP 2
    Add black pepper and mix by hand thoroughly with the sausagemeat
  • STEP 3
    Roll the pastry to 2mm thickness
  • STEP 4
    put the sausage mix into a piping bag and pipe filling onto pastry about the size of a 10p piece - in a line down the pastry
  • STEP 5
    On a separate piece of pastry - cut lines with gaps (not cutting a whole line down the pastry) to make a perforated pattern. Do about 8 rows of this - alternating in a 'brick layout' pattern
  • STEP 6
    Cut a strip to the length of the sausage line... open up the holes from the cuts ans place as the 'roof' of the sausage roll
  • STEP 7
    Cut the edges clean - releasing the spare pastry - and use a fork to crimp the edges
  • STEP 8
    Brush the mixed egg on the whole pastry for colouring
  • STEP 9
    Bake at 180C for 15 minutes
  • STEP 10
    Let cool for 5mins I then use a serrated knife to cut the individual sausage rolls

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