Chestnut and apricot sausage rolls
Skill level: Easy peasy
This is a tasty twist on a traditional treat. Full of healthy herbs, garlic and chestnuts, and with a hint of sweetness from the apricots, these scrumptious sausage rolls are incredibly moreish and satisfying. Quick and easy to prepare, they beat shop-bought sausage rolls every time. Make an extra batch and put some in the freezer for an even quicker treat, or serve as nibbles at a party and your guests are sure to be impressed.
- 500g minced pork
- 6 slices of white bread, blended into breadcrumbs
- 1tbsp chopped fresh lemon thyme
- 1tbsp chopped fresh rosemary
- 1 clove of garlic, finely chopped
- A little salt and freshly ground black pepper
- 50g chopped dried apricots
- 100g cooked chestnuts, chopped
- 2 beaten eggs (1 for the pork mixture and 1 for glazing)
- 320g puff pastry sheet
Delicious eaten hot or cold, these sausage rolls are perfect with mustard and pickles.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Mix the minced pork, breadcrumbs, lemon thyme, rosemary, garlic, salt and pepper, apricots, chestnuts and 1 beaten egg together until thoroughly combined.
- Open out the pastry sheet and cut in half, lengthwise, to make two long rectangles.
- Divide the pork mixture into two and lay it along the centre of the two pastry pieces. Brush one of the long edges on each of the pastry rectangles with beaten egg. Fold the other side of the pastry over the pork and press the egg-washed edge on to it to seal.
- Cut each long roll into six pieces to form sausage rolls.
- Make a couple of cuts in the top of each sausage roll and brush with beaten egg.
- Put the sausage rolls on greased baking sheets, allowing space between each for them to expand when cooking. Place in the oven for 15 mins, or until golden brown and thoroughly cooked.
- Remove from the oven and cool on the baking sheet.