Preparation
- Roll out the puff pastry on a floured surface into a rectangle of about 35 x 30 cm, trim the edges neatly and cut lengthways into two strips. Brush thinly with apple sauce or chutney, leaving the edges a little bare.
- Mix the sausage meat, onion, breadcrumbs, parsley and milk thoroughly and season with salt and pepper. Divide the mixture in half and shape each half into a long roll.
- Lay one roll along the middle of each pastry strip. Brush the pastry edges and the sausage meat with a little beaten egg, fold one side of the pastry over the filling, roll up and press the edges down with a fork.
- Cut the rolls into pieces about 5 cm long, place on a baking tray lined with baking paper and chill for 20 minutes.
- Preheat the oven to 200 °C conventional (180 °C fan). Beat the remaining egg with a tablespoon of milk, brush it over the rolls and sprinkle with sesame seeds if you like.
- Bake for 30 to 35 minutes, until the pastry is deep golden brown. Leave to cool on a wire rack for 10 minutes and serve warm.
Drink with it
Dark beer · excellent match
British brown ale or porter
Roasted malt and mild bitterness suit the spiced sausage meat, and the roasted notes meet the deeply browned puff pastry crust.
Which beer goes with food? More than just pils with barbecueIPA · excellent match
English best bitter or pale ale
The classic pub pairing: earthy English hop bitterness and carbonation cut through the butterfat of the pastry, while the caramel malt holds up to the salty sausage meat.
What Is an IPA? Hop Aroma with Many FacesRed wine · good match
Beaujolais, lightly chilled
Juicy red fruit and hardly any tannin go with the pork sausage meat and the hint of apple, and the acidity takes care of the fat in the puff pastry.
Which wine pairs with food? A simple approach to choosing