Pork & Apple Sausage Rolls - Careme Pastry

Ingredients

• 1 (375g packet) Carême All Butter Puff Pastry, defrosted
• 1 large red onion, finely diced
• 2 cloves garlic, finely sliced
• 2 teaspoon dried thyme plus extra for decorating
• ¼ cup chopped flat leaf parsley
• ¼ cup breadcrumbs
• 1 egg beaten
• 1 large apple
• 500g pork mince
• Salt & pepper
• 1 egg beaten for egg wash
• Sesame or poppy seeds for decorating
• Preheat oven to 200c fan-forced (220c non-fan).
• Sauté onion, garlic and thyme in a dash of olive oil until translucent.
• Grate the apple and squeeze out the excess juice.
• Combine all ingredients (except egg for egg wash) in a large bowl and season with salt and pepper mix until well combined
• Lightly dust work surface and pastry with flour, roll the sheet out to approximately 30cm x 35cm. Cut the long side into three equal rectangles.
• If the pastry is a little soft to handle pop it in the fridge for 10 minutes to cool down.
• Line two baking trays with baking paper.
• Divide the pork mixture between the three pieces of pastry placing it down the center of each piece leaving 2cm to 3cm of pastry either side.
• Bring one side of the pastry up and over the filling, brush the other side with beaten egg, then bring that up to overlap and encase the filling.
• You will end up with one long sausage roll; brush the top with beaten egg and sprinkle with sesame and thyme.
• Pop this on a tray and place in the fridge while you prepare the remaining two pieces of pastry.
• Bake at 200c fan-forced (220c non-fan) for 15 minutes then reduce oven to 180 fan-forced (200c non-fan) and continue to bake for a further 15 minutes until golden brown.