Apricot & apple Sausage Rolls
Perfect for parties and packed lunches, sausage rolls are a perennial children's favourite. Add a few sprinkles of herbs, fruit or nuts and they can be elevated to a delicious grown up treat.
I've used apricot, apple and thyme here but prune and apple will work equally well or add pistachios with the apricots for crunch.
I cooked these on the middle and upper shelves of the Electrickit Advanced high temperature hot cupboard but the roasting oven set to 180 will work just as well.
Ingredients;
2 shallots, finely chopped
1 clove garlic, crushed
1/2 tbsp olive oil
10 dried apricots, chopped into chunks
1 medium sized Bramley apple, peeled and diced
Few sprigs thyme
600g sausage meat or good quality butchers sausages, skinned
2 x rolls pre rolled puff pastry
1 egg
Recipe;
Set your Electrickit or conventional cooker to 180. In a traditional Aga, use the baking oven or roasting oven with cold shelf.
Gently sweat the shallots and garlic in a splash of oil on the induction or simmering plate. Leave to cool.
Once cool, add the chopped apricots and apple.
Add a good sprinkle of chopped thyme and the sausage meat.
Season and mix well
Roll out the pastry to reduce thickness by around a third. Lay out with the long side facing towards you.
Leaving a gap of 2cm from the edge, place a thick roll of filling along the pastry. For party sized sausage rolls, this should be around 3cm wide and deep, for lunch sized rolls, around 5cm wide by 3cm deep.
Carefully roll the edge over the pastry, continuing to roll until the pastry has rolled over on itself and covered the sausage roll, leaving the seam underneath. Use egg wash or water to seal.
Repeat until all the pastry is used up.
Cut into your desired sausage roll size, scoring the pastry in between cuts to release steam and allow the heat to penetrate the meat within.
Brush generously with egg wash.
Bake for 20 minutes for party sized rolls, 35 minutes for large rolls.