Homemade Puff Pastry Sausage Rolls with Apples
Add apples and pistachios to breakfast sausage and wrap it in puff pastry for homemade sausage rolls that will melt in your mouth. So much better than what you can find pre-made. Brushed with poppy seeds and baked until golden brown and flaky, they make an amazing appetizer with a slightly sweet flavor. This recipe makes enough to feed a crowd or freeze some for later.
Ingredients
- 1 teaspoon olive oil
- ½ cup sweet onion (finely chopped)
- 1 clove garlic (minced)
- ½ lb breakfast sausage (uncooked)
- ½ cup salted pistachios (coarsely chopped)
- 1 apple peeled (medium, cored and grated)
- 1 tablespoon wholegrain mustard
- 1 teaspoon cider vinegar
- ½ teaspoon black pepper
- 2 sheets puff pastry
- 1 large egg
- 1 tablespoon milk
- poppy seeds
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper. Set aside.
- Grate the apple (remove the skin, seeds, and core). Chop the pistachios, and the onion very fine.
- Heat olive oil in a sauté pan over medium heat. Add onion and a pinch of salt and sauté for 5 minutes until soft. Add the garlic and continue to cook for another minute. Remove to a plate and allow to cool completely.
- Place the pork in a medium bowl. Squeeze any excess juice out of the grated apple and add to the pork. Add pistachios, mustard, and vinegar. Add the cooked onion, garlic, and pepper. If you're using unsalted pistachios, add ½ teaspoon salt. Combine with your hands.
- Roll out 1 puff pastry sheet at a time into a 10 x 15 inch rectangle. Cut it into 9-10 horizontal strips 1 inch wide. Cut each strip into 3-inch pieces for a total of 45-50 strips.
- Place ½ teaspoon of sausage mixture on the end of each strip and roll it up. Place seam side down on a baking sheet lined with parchment paper. (You can refrigerate or freeze at this point if you aren't ready to bake.) Repeat with the second sheet of puff pastry.
- Whisk the egg and milk together and brush it on each roll. Sprinkle with poppy seeds. Bake for 15-20 minutes until the pastry is golden brown.
Barbara's Notes + Tips
- Be very gentle with your puff pastry and try not to over-handle it. It can break easily.
- Use a sharp knife or a pizza cutter to make sure you cut all the way through your puff pastry. Work slowly so you end up with evenly-sized pieces of dough.
- For best results, use a ½ tsp measure to add the filling to the dough so you end up with equal portions. This will help them bake much more evenly.
Nutrition
Serving: 1serving | Calories: 44kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.2mg
