Homemade sausage rolls flavoured with Calvados, apple and pine nuts and baked in a golden puff pastry.
Peel the apples, cut into quarters, remove the core and dice finely. Cut the sage leaves into fine strips.
Toast the pine nuts in a dry pan for 1-2 minutes over a medium heat, then lightly crush in a pestle and mortar, leaving some texture to them. dd these ingredients to the minced pork along with the Calvados, salt and pepper. Mix well.
Place the mixture into a piping bag and cut the end of the bag so it is approximately 1cm wide.
Preheat oven to 200'C.
Lay a sheet of puff pastry down and pipe the sausage mixture width ways across the pastry about 2cm from the bottom edge. Carefully fold the 2cm of pastry around the sausage meat and then roll the meat over so that the pastry surrounds the meat. Brush a thin layer of egg wash to the edge of the pastry so that it will stick once folded over. Using a chef's knife cut along the length of the roll to separate the first sausage roll away from the remaining pastry. Secure the seam of the sausage roll by pressing along the length with a fork.
Repeat the process until all of the sausage mix is used up.
Cut each long roll into 6 equal pieces and lightly brush egg wash over the surface, followed by a sprinkle of sesame seeds.
Bake in the oven for 20 minutes or until golden brown and cooked through.
«Get ahead for a party or picnic by pre-making the sausage rolls and freezing them. You can then bake them fresh on the day.»