A tasty sausage roll always goes down well at anytime. These Pork and Apple Sausage Rolls offer a delicious combination of savoury pork and sweet Granny Smith apples, wrapped in flaky puff pastry. They’re perfect for snacks, parties, or a quick meal. The hint of mustard and thyme brings an aromatic depth, making these rolls irresistible.
They can also be made ahead and simply baked just prior to serving – which is perfect for entertaining or make-ahead meals.
Health benefits
Packed with pork mince, grated vegetables, and baby spinach, these sausage rolls are a protein rich meal or snack and a great way to sneak in some extra nutrients. Spinach adds iron, while apples contribute fibre and a touch of sweetness, balancing the savoury flavours. These are packed with nutrition and additive free unlike so many store-bought sausage rolls.
Ingredients
The key ingredients include free-range pork mince, Granny Smith apples, and flaky puff pastry sheets. Grated carrot and baby spinach add texture and colour, while mustard and thyme provide a punch of flavour.
How to make Pork and Apple Sausage Rolls
The instructions for making these sausage rolls is simple. Preheat your oven. Grate the garlic clove, onion, apple, carrot, and spinach, mix them with the ground pork, dried thyme leaves, mustard, and seasoning (salt and pepper) in a large bowl. Spread the pork mixture along the centre of puff pastry strips, roll them up, brush with milk and sprinkle chia seeds (or poppy seeds or sesame seeds) on top. Bake on a baking tray lined with baking paper (parchment paper) until golden brown.
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Turn them into rissoles or patties
You can make these into rissoles or patties by shaping the meat filling into balls, flattening and cooking on the BBQ or in a pan.
Serving suggestions and how to store
Serve these sausage rolls warm with tomato chutney or sauce. They are great party snacks or lunchbox treats. To store, refrigerate or freeze them before baking for a quick option later. Leftovers can be stored in the fridge or frozen in an airtight container.
Vary these pork and apple sausage rolls to suit your dietary needs
For gluten-free sausage rolls, use gluten-free puff pastry. To make them dairy-free, skip the milk brushing. For an onion and garlic-free version, swap them with finely diced fennel and a pinch of chilli flakes. You can also use chicken or turkey mince for a lighter alternative.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more easy to make, healthy sausage roll recipes, click HERE.
Pork and Apple Sausage Rolls
Ingredients
- 1 clove/s garlic - peeled
- 1 red onion/s - peeled
- 2 Granny Smith apple/s - moisture rung from them
- 1 carrot/s - small & grated
- 30 g baby spinach - handful (or alternatively parsley leaves)
- ½ tsp dried thyme
- 1 tsp wholegrain mustard
- ½ tsp sea salt - or to taste
- ground black pepper - good grind
- 500 g free-range pork mince
- 1 sheet Carême All Butter Puff Pastry - I love the wholemeal spelt puff
- 2 tbsp milk (of choice) - to brush pastry
- 1 tsp chia seeds - black
Instructions
- Preheat your oven to 200°C/400°F (fan-forced) and line a baking tray with baking paper.
- In a food processor grate your garlic, onion, apple, carrot and baby spinach. Alternatively, grate / finely chop by hand.
- Mix together with the thyme, mustard, salt, pepper and pork mince until well combined.
- Halve the sheet of puff pastry and divide the mince mixture evenly along the centre and length of both halves of the pastry.
- Roll and pinch together the seam, placing it face down on the baking tray.
- Brush with the milk, sprinkle with the chia seeds and cut into approx. 8 pieces (per log).
- Bake for 30 minutes or until the pastry is puffed and golden brown.
Thermomix
- Chop the apple 10 seconds, speed 5, wring out the moisture and set aside. Chop the garlic, 5 seconds, speed 4. Add the onion, carrot and baby spinach. Chop 10 seconds, speed 5 (or until grated finely). Add back the apple.
- Add the thyme, mustard, seasoning and pork mince and mix reverse, 1 minutes, speed 3.
- Continue as above.
Serve
- Enjoy immediately with your preferred tomato chutney or sauce.
Make ahead
- Make and refrigerate or freeze in an airtight containber until ready to bake.
