700g Granny Smith apples, peeled, cored
1 bunch sage leaves, chopped
20ml extra virgin olive oil, plus 40ml extra
1 tsp sea-salt flakes, plus extra to season
Freshly ground black pepper, to season
1 large white onion, finely chopped
600g free-range pork mince, not too lean, chilled
600g beef mince, not too lean, chilled
180g stale white loaf of bread with crusts, processed into breadcrumbs
160ml tomato sauce
50ml Worcestershire sauce
3 free-range eggs
1 cup pistachios, coarsely chopped
90g cheddar cheese, finely grated
90g parmesan cheese, finely grated
1 Tbsp dried oregano
2 tsp ground allspice
1/3 whole large nutmeg, grated
6 sheets store-bought frozen butter puff pastry
3 Tbsp poppy seeds
3 Tbsp sesame seeds
Chutney, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Cut apples into 2cm rough chunks. Place chunks in a large bowl with sage, butter, oil, salt and pepper, then toss and transfer to a large oven tray. Roast for 20-30 minutes until apple has softened and caramelised. Remove and cool to room temperature.
Put extra oil in a large frying pan over medium heat, add onion and cook, stirring, for a few minutes, until softened. Remove from heat and cool.
Put minced meat into a stand mixer fitted with paddle attachment. Beat on medium speed for 5 minutes to combine meat thoroughly. It will start to appear a little stringy at this point. Add breadcrumbs, tomato sauce and Worcestershire sauce and beat for 2 minutes.
Put 2 eggs in a large bowl and whisk. Stir in pistachios, cheeses, oregano, cooled onion, allspice and nutmeg, and season well. Put meat in with egg mixture and mix until well combined. Add roasted apple and mix again. Spoon mixture into a large piping bag and refrigerate until chilled.
Lightly beat remaining egg in a small bowl. On a clean, dry surface lay out pastry sheets. Cut each one in half. Brush one edge with egg wash. Pipe a generous amount of meat along one long edge of pastry (less for thin ones) and brush the other edge with egg wash. Roll to enclose. Sprinkle poppy and/or sesame seeds on top.
Line 2 large oven trays with baking paper. Cut rolls to whatever size you like (the sausage rolls can be frozen at this point between freezer bags in an airtight container).
Put rolls, evenly spaced, on prepared trays. Bake in preheated oven (as step 1) for 20 minutes or until golden and crisp. Serve with chutney or your sauce of choice.
For more of Karen's delicious recipes, pick up a copy of the June issue in selected newsagents and supermarkets or buy online today!