Pork and Apple Sausage Rolls


Pork and Apple Sausage Rolls

  • 6 sheets frozen puff pastry (partially thawed)
  • 1 egg (lightly beaten)
  • 1 tbs black sesame or poppy seeds
  • Tomato or barbecue sauce (to serve)


  • 1 tbs olive oil
  • 2 brown onions (peeled, coarsely grated)
  • 8 slices thick white bread (crusts removed)
  • ¼ cup milk
  • 2 large Granny Smith apples (peeled, cored, coarsely grated)
  • 500 g sausage mince
  • 500 g pork mince
  • ½ cup flat leaf parsley leaves (finely chopped)
  • 1 egg (lightly beaten)
  1. Preheat oven to 200°C fan forced. Lightly grease two large oven trays.
  2. To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.
  3. Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.
  4. Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.
  5. Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.
  6. Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.
  • Makes 24.


  • Squeezing out excess moisture from apple will ensure the pastry is crisp.
  • Partially thawed pastry is much easier to work with
    than fully thawed pastry. Remove 1 piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.
  • Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.
  • Unable to get good quality pork mince, you can use all sausage mince if you like.

Serve cooked sausage rolls in a long bread roll with chilli onion jam

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