- 2 apples
- 250g sausagemeat
- 150g puff pastry
- 1 egg
- 2 tsp. water
- 1 tbsp. sugar
- Pinch salt
- 1 tsp. mixed herbs
Peel and core the apples, then roughly chop them into chunks. Put them in a saucepan with the sugar and water and cook until they become mushy and spreadable.
Mix the sausagemeat with the mixed herbs and the salt. Pat it into a long thin sausage. Spread the cooked apples over the top.
Roll the pastry into a long rectangle that’s three times the width of the sausagemeat and a few inches longer.
Place the pastry over the top of the sausagemeat and then turn it over. Brush one seam of the pastry with the egg and then seal the sausage roll by placing the other seam over the top.
Turn the sausage roll seam side down and brush with the remainder of the egg.
Cut a few slits in the top of the sausage roll to let the steam out and then cook it in a 200C oven for half an hour.
Let the sausage roll cool a bit before cutting it into smaller sausage rolls.