THERMOWick Recipes

Beef, Rosemary & Apple Sausage Rolls

Prep time: 25 minutes | Cook time: 30-40 minutes | Serves: 5

180gm medium onion, cut into quarters
1 apple, unpeeled, cored, quartered
100gm carrot, peeled, cut into 3cm chunks
1 clove garlic
2 sprigs parsley, leaves only
1 sprig rosemary, leaves only
400g lean lamb mince
250g coarse pork or beef sausage meat, (I use 3 good quality sausages, the meat squeezed out of their casing)
2 eggs (1 separated)
1 t fruit chutney or tomato sauce
1 t salt
a good grinding black pepper

2 sheets puff pastry
sesame seeds to sprinkle on gluten-free option

Preheat oven to 200°C. Line a large baking tray (30 x 40 cm) and set aside.

Place onion, garlic, apple, carrot, parsley and rosemary into mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.  

Add all remaining filling ingredients (except separated egg yolk) and start Dough setting/40 sec or until combined. Continue for another 20 secs/dough setting if required. 

Assembly

Place puff pastry sheets onto a silicone bread mat or clean work surface. 

Place half the meat mixture on each pastry sheet, forming a mound the length of the pastry about 6cm in from one edge.

Roll up the pastry to fully enclose the filling. Cut each roll into 3 slices (or up to 6 slices if you want small sausage rolls.

Use a sharp knife to slash 2 or 3 lines across the top of each sausage roll to allow the steam to escape. Brush the egg yolk over the pastry. Sprinkle the sesame seeds over the gluten-free version if making. 

Bake for 30–35 minutes or until golden brown. Check in the last 10 minutes of cooking and if any liquids have come out of the rolls, soak them up with a paper towel so the pastry stays crisp.