These homemade leek and apple pork sausage rolls are packed with flavour and perfect for lunchboxes, picnics, parties or an easy family lunch. Sweet grated apple and gently cooked leek add extra flavour and moisture to the sausage filling, while wholegrain mustard gives it a little kick. Wrapped in golden puff pastry, they’re simple to make and a great way to use up seasonal Irish apples and leeks.
Ingredients
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500g sausage meat
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½ large leek or 1 small leek
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2 small apples, grated
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1 tbsp wholegrain mustard
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Salt
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Black pepper
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1 sheet ready-rolled puff pastry
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1 egg, beaten, for egg wash
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Sesame seeds, optional
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A little oil, for frying the leek
Method
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Preheat the oven to 200°C and line a baking tray with baking paper.
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Slice the leek into small pieces and rinse well. Heat a little oil in a large frying pan and gently fry the leek until softened. Remove from the heat and set aside to cool.
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Grate the apples. Add the sausage meat, cooled leek, grated apple and wholegrain mustard to a large bowl. Season with black pepper and just a small pinch of salt, as sausage meat can already be quite salty.
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Mix everything together until evenly combined.
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Unroll the puff pastry and cut it in half lengthways so you have two long rectangles.
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Divide the sausage mixture in two. Shape each half into a long sausage and place it lengthways down the centre of each piece of pastry.
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Brush one long edge of the pastry with a little beaten egg. Fold the pastry over the sausage filling so the two long edges meet, then press them together to seal. Use a fork to crimp along the edge.
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Turn each long sausage roll over so the sealed edge is underneath. Brush the tops with beaten egg and sprinkle with sesame seeds, if using.
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Cut each long roll into 6 pieces, giving you 12 sausage rolls in total. Place them on the lined baking tray.
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Bake for 20–25 minutes, or until the pastry is puffed and golden brown and the sausage meat is cooked through.
Serve warm and enjoy.