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.
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.