Pork and Apple Sausage Rolls

ServingsMakes about 25 sausage rolls
Temperature220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time



Get ready to Celebrate National Picnic Week (18th – 26th June) with this picnic classic from Doves Farm...


  • Flaky Pastry
  • ¼ tsp salt

  • 100g butter, chilled

  • 7-8 tbsp cold water

  • flour, for dusting

  • oil, for baking tray

  • Pork and Apple Filling
  • 1 apple, grated

  • 200g minced pork

  • 1 tsp dried sage

  • 1 tsp dried parsley

  • salt and pepper

  • 1 egg


  • Flaky Pastry
  • Put the flour into a bowl, add the salt and stir to combine.

  • Cut the chilled butter into very thin slices and lay these out on a plate.

  • Take about a third of the butter and add it to the mixing bowl.

  • Using a fork or pastry blender, work the butter into the flour until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.

  • Add the water and stir until the pastry starts to hold together.

  • Gather the mixture into a ball of soft dough. If the dough seems dry, add another teaspoon of water or if it is excessively wet, cover and rest for 5 minutes.

  • Dust the work surface with flour, place the dough in the middle and dust it with flour.

  • Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.

  • Lay a second third of butter slices across the middle of the dough in lines which just touch.

  • Run a damp finger all around the outside of the pastry rectangle.

  • Gently lift the left side of the pastry over and onto the middle of the butter.

  • Now lift the right side of the pastry, folding it over so the butter is covered.

  • Press around the edges and pinch together any cracks.

  • Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.

  • Dust the pastry with flour, turn it over and dust the other side.

  • For the second time, roll the dough into a 20 x 30cm/8 x 12" rectangle.

  • Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.

  • Run a damp finger all around the outside of the pastry rectangle.

  • Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.

  • Press around the edges, pinching any cracks to make sure no butter is exposed.

  • Gently fold the pastry in half for a final time.

  • Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

  • Pork and Apple Filling
  • Grate the apple into a mixing bowl, add the minced pork, sage, parsley, salt and pepper, and mix together well.

  • Divide the mixture into two equal pieces and roll each into a 23cm/9” cylinder.

  • Pork and Apple Sausage Rolls
  • Pre-heat the oven

  • Allow the pastry to come back to room temperature.

  • Rub some oil around the inside of a large baking tray or insert a baking liner.

  • Dust the work surface and pastry with flour

  • Roll the pastry into a 20 x 25cm/8 x 10” rectangle.

  • Cut the pastry into two 10 x 25/4 x 10” lengths.

  • Place a sausage cylinder on each pastry length.

  • Break the egg into a bowl, beat well and brush beaten egg all over the exposed dough.

  • Gently lift the long edges of pastry over the sausage to enclose it.

  • Press to seal the edges with a fork.

  • Brush the remaining beaten egg over the pastry.

  • Cut the sausage rolls into 3cm/1¼” slices.

  • Transfer the slices to the prepared baking tray.

  • Chill for 10 minutes or up to 4 hours.

  • Bake for 20-25 minutes.

  • When completely cold store in a tin or freeze.

  • To re-heat from frozen bake for 20 minutes.

    Minerva Studio
    Author: Minerva Studio

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