Mini Pork, Apple and Pistachio Sausage Rolls

The ultimate traditional party food with a new twist – these mini sausage rolls will disappear in seconds down the mouths of adults and children alike. Serve with spicy tomato relish.

Serves: Makes around 90
Cooking Time: preparation 15 minutes, cook 30 minutes


Ingredients

+ 1 tablespoon olive oil
+ 1 red onion, finely sliced
+ sea salt and freshly ground pepper
+ 2 cloves of garlic, minced
+ 500 g lean minced pork
+ 100 g pistachios, roughly chopped
+ 2 green apples, grated
+ 2 tablespoons wholegrain mustard
+ 1 tablespoon cider vinegar
+ 1 tablespoon flat-leaf parsley
+ at least 6 sheets of puff pastry
+ 1 egg mixed with 1 tablespoon of milk
+ small handful of poppy seeds


Method

Preheat the oven to 200°C fan-forced.

Heat the olive oil in a large saucepan, before adding the onion and a pinch of salt. Saute for 5 minutes until translucent. Add the garlic and continue to cook for 5 minutes. Remove from pan and allow to cool completely. Place pork in a large mixing bowl and add the pistachio, apple, mustard, vinegar and parsley and the cooled onion and garlic. Season with salt and a generous amount of black pepper. Combine well using hands.

Cut a pastry sheet into three roughly 8 cm wide strips. Combine egg and milk in a small bowl with a fork. Place filling on one side, then brush some egg mixture along the side to seal. Roll up to enclose the filling, before dividing with a serrated knife into segments. Repeat until all the mixture is used up.

Place the mini sausage rolls onto a tray lined with baking paper. Coat each sausage roll generously with the remaining egg mixture and sprinkle with poppy seeds.

Bake for 30 minutes or until golden and crispy. Serve hot, with tomato relish.

Original recipe sourced from the What Katie Ate Cookbook.

8 thoughts on “Mini Pork, Apple and Pistachio Sausage Rolls

  1. Would appreciate a recipe for : Spicy tomato sauce for the “MINI PORK, APPLE AND PISTACHIO SAUSAGE ROLLS” – if you have. Thanking in advance.
    Respectfully,
    Olga

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