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Pork and Apricot Sausage Rolls

30 min Cook
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There’s nothing like a pick-up-and-go recipe for the summer holidays: a tasty morsel you can take along wherever you’re headed. Whether you’re going on a picnic, to a summer camp or just out to the garden, our pork and apricot sausage rolls are a great lunchtime (or anytime) choice. And although we don’t like to mention the S word right now, they’re great for school lunches too. Thank so much for Jolen and Lil’s for this fabulous recipe. We really enjoyed their Kids in the Kitchen Online Zoom Class yesterday where this recipe was demonstrated.

Want to be part of the next One Yummy Mummy Kids in the Kitchen Class? Join our Bake Club and get notified about the next class.

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Pork and Apricot Sausage Rolls

Pork and Apricot Sausage Rolls

agnesgempackfoods-ie
prep time
25 min
cooking time
30 min
servings
6-8 sausage rolls
total time
55 min

Equipment

  • Weighing scales

  • Tablespoon measure

  • Large mixing bowl

  • Wooden spoon

  • Sieve

  • Peeler

  • Grater

  • Garlic crusher

  • Cling film

  • Greaseproof paper

  • Butter knife

  • Rolling pin

  • Baking tray

  • Pastry brush

Ingredients

  • For the Pastry

  • 250g Gem plain flour

  • 125g butter, diced and kept cool in the fridge

  • 1-3 tablespoons milk or water

  • Pinch of salt

  • For the Filling

  • 16 sausages (high pork content)

  • 1 apple, peeled and grated

  • 100g Gem Gourmet Diced Apricots

  • 1 tablespoon dried sage

  • 1 garlic clove crushed

  • 1 medium egg, beaten

  • Salt

  • Cracked black pepper

Instructions

1
Preheat the oven to 200 degrees/180 degrees fan/gas mark 6.
2
Sift the GEM plain flour into a large bowl.
3
Add the diced butter and rub it in with your fingertips. Continue until the mixture resembles fine breadcrumbs.
4
Add the salt and mix again.
5
Gradually add the liquid. Start with 1 tbsp milk or water. Keep adding a little more until the mixture forms a dough.
6
Tip the mixture out onto a lightly floured surface. Gently bring it together with your hands, then shape it into a disc.
7
Wrap the disc in cling film and put it in the fridge to chill for 10 minutes while making your filling.
8
Line a baking tray with greaseproof paper.
9
Peel and grate the apple.
10
Peel and crush the garlic.
11
Skin your sausages by making a small incision (cut) in the skin at the top and peeling. We’ll demonstrate the peeling technique during the cook-along.
12
Add the GEM apricots, apple, garlic, sausage meat and sage to the mixing bowl.
13
Season with salt and cracked black pepper.
14
Get your hands in and give everything a good mix.
15
Remove the pastry from the fridge and add a little more flour to your work surface.
16
Roll out the pastry on your work surface and cut it into 6 to 8 rectangles.
17
Divide the sausage meat into 6 or 8 portions (depending on how many pastry rectangles you have). Roll each portion into a sausage shape.
18
Place a sausage shape onto the edge of a pastry rectangle. Fold into a sausage roll shape and seal the edge of the pastry by pressing down with a fork. Repeat until all your sausage rolls are complete.
19
Brush each roll with lightly beaten egg.
20
Place the rolls 2 cm apart on the lined baking tray.
21
Bake in the oven for 30 minutes.
22
Leave to cool and enjoy!

Notes

1. Make a bigger batch and freeze them for another time!

2. They will keep in an airtight container in the fridge for up to 4 days.

3. Serve with salad or your favourite side dish.
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