Great when entertaining large groups, these sausage rolls are always a favourite. The apple gives them a little sweetness and the pistachios add great texture.  


Makes 50


600g good quality plain pork sausages
400g flaky puff pastry
1 small red onion, finely chopped 
1 clove garlic, finely chopped 
1/2 cup parmesan, grated
2 tablespoon chutney
1 apple, grated
70g pistachios, roasted and roughly chopped
8 sage leaves
Small handful of parsley
4 basil leaves
Salt and pepper
1 egg mixed with 1 tablespoon milk
handful of black sesame seeds


Preheat oven to 200°C. Line to baking trays with baking paper.

Place the red onion and garlic in a fry pan on a medium heat and cook until translucent.

Make a cut in each sausage and squeeze the sausage mince out of the casing into a bowl. Add the onions, garlic, chutney, parmesan, grated apple and pistachios. Finely chop all herbs and add to mince mixture. Add salt and pepper.

Roll pastry out to a rectangle which roughly measures 30cm x 25cm. Cut down the centre lengthwise so you have two long strips. Place half your meat mixture lengthways along the edge of both pastry sheets. Brush the other long edge of pastry with the egg and milk wash and tightly roll up the pastry into two long rolls. Cut each log into 5cm pieces and place on the baking tray. 

Score each sausage roll with a sharp knife. Brush with egg wash and sprinkle over sesame seeds. Bake for 20 minutes or until golden.