"... && here they are!! Apple and cheddar sausage rolls! The smell is amazing, you guys have to try these.. 1,000,000 times better then shop bought or that greasy old Greggs"
Apple And Cheddar Sausage Rolls
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Recipe Intro From 52weekscooking
These rolls combine the classic sweet savory apple cheddar flavors with a mega bonus of sausage. We'll take a few for breakfast to go!
Apple and Cheddar Sausage Rolls:
Pastry
Unsalted butter (cubed) - 200g
Plain flour - 400g
Cold water - 80ml
Egg & splash of milk (for egg wash)
Nigella Seeds (optional)
Sausage Filling:
Sausage meat - 1kg
Sweet apples (grated) - 2
Nutmeg - Half tsp
Sage (chopped) - 1.5 tsp
Thyme (chopped) - 1.5 tsp
Mature cheddar (grated) - 150g
Salt - good pinch
Pepper - good pinch
For the pastry:
Preheat the oven to 180°C/350°F/gas mark 4.
Sift the flour into a mixing bowl & add in the cubes of butter.
Using your fingertips, rub the butter into the flour, until it looks like breadcrumbs, which has no large lumps of butter.
Gradually add cold water until the mixture comes together.
Tip out mixture onto clean work surface, bring it all together until it creates a smooth dough (be careful not to over work dough as it can result in a tough pastry.
Split the mixture into two & wrap individually in cling film & leave to chill for 20 minutes.
Meanwhile...
For the filling:
Whilst the pastry chills, combine all ingredients in a large mixing bowl (sausage meat, apple, cheddar, sage, thyme, nutmeg, salt & pepper).
Remove pastry from fridge, and roll one part into a long rectangle. Making the thickness to be roughly the same as a £1 coin.
Use half the sausage mix, spread it out into a cylinder shape to the length of the pastry, leaving roughly a 2cm gap on top and bottom.
Mix the egg and milk together and lightly egg wash the top strip.
Tightly roll the pastry around the sausage mix, and seal.
Once tightly rolled, flour the top of the sausage roll & run your hands along it a few times. This just ensures it's even.
Cut them into the size you want & evenly space on a baking tray with non stick baking paper.
Heavily egg wash & top with nigella seeds (optional).
Bake for 35-40 minutes or until golden brown & cooked through.