Sausage rolls for superstars

Glenn and I now have one proper honest-to-God birthday party under our parental belt. The kind where you invite the whole kindergarten class because you can (and so you do). The kind where you get overly ambitious about how much goddamn fun they will have thrust upon them and enlist your visiting in-laws to  help you cut out large cardboard glider planes, for each little guest. A back breaking and seemingly endless task that possibly made them wish their son had married someone a little less  bossy enthusiastic.

Almost everyone in G’s class RSVP’d a big fat yes, which thrilled us. Except that when I did the maths we realised that with at least 16 kiddies, multiplied by parents and younger siblings, plus our family and friends– we were looking at somewhere about sixty people or more. Whoa. We had hired a local playgroup hall for the event. But food was still going to be an issue. If only the gazillion cardboard glider planes had been edible we would have been set.

When this happens to you, don’t panic. Just make an absolute shitload of these pork and apple sausage rolls. This is a modified version of Glenn’s recipe. I have to mention this otherwise someone will call copycat.

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You will need:

1 packet of puff pastry (4 sheets)

4 Granny Smith or Pink Lady apples (peeled and chopped)

400g pork mince

400g of sausage meat (you can either buy a tube or use the filling from good sausages)

1 bunch fresh sage

1 bunch thyme

2 grated carrots

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 egg

3/4 cup bread crumbs

4 tablespoons sesame seeds (for garnish)

To cook:

Chop the herbs and put everything in a large bowl. Wash your hands and get in there and mix it up. I won’t lie, this is not at all enjoyable. It’s cold and sticky but over quickly and you don’t have to haul out the heavy mixer.

Tip: pre fill the sink with warm soapy water so that you don't have to muck around with taps with your manky hands afterwards.
Tip: pre fill the sink with warm soapy water so that you don’t have to muck around with taps with your manky hands afterwards.

Right, you’re ready to roll. Cut one square of defrosted puff pastry in half. Spoon a good strip of mixture length ways across the pastry. Fold pastry over. Roll and seal gently. Roll again so that the sealed edge is underneath. At this point you can cling wrap and freeze if you like. Otherwise cut into 6 – 8 even pieces.

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Place on a baking tray on a sheet/baking paper, daub with milk and sprinkle with sesame seeds.

Bake in a moderate oven for about 35-40 minutes or until golden.

Pop them out on the party table with some relish and say goodbye!

Makes about 60 sausage rolls. Triple the recipe for outrageously large birthday parties.

 

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