400 g lean lamb mince
250 g coarsely ground sausage mince
1 apple, peeled, coarsely grated
2 eggs, 1 seperated
1 small onion, peeled, coarsely grated
1 clove garlic, crushed
2 tbsp chopped fresh parsley
½ tsp chopped fresh rosemary
3 finely chopped fresh sage leaves
1 tsp fruit chutney, or tomato sauce
1 tsp salt
ground black pepper, to season
1 pinch chilli flakes
2 puff pastry sheets
- Preheat oven to 200°C and line an oven tray with baking paper.
- Place the mince and sausage meat in a large bowl with the grated apple, whole egg and egg white, onion, garlic, herbs, chutney or tomato sauce, salt, pepper and chilli. Mix with a large spoon until evenly incorporated.
- Place the two pastry sheets on a 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), and place on the lined baking tray seam side down.
- Use a sharp knife to slash 2 or 3 lines across the top of each sausage roll to allow the steam to escape. Make a glaze by mixing the egg yolk with 1 tbsp water. Brush over the pastry.
- 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.