Pork, Apple & Ginger Sausage Rolls

Posted by Kate Flower
Plate of golden pork, apple and ginger sausage rolls with a bowl of The Mulberry Pig Apple, Pear & Ginger Chutney

Juicy pork, fresh coriander and spring onion meet our Apple, Pear & Ginger Chutney in these flaky, bite-sized sausage rolls. The chutney goes into the filling and is also served alongside, so every mouthful gets a double hit of its sweet, spiced flavour.

Recipe by Kate Flower · Photography by Shot by Thom

Pork, Apple & Ginger Sausage Rolls

Prep
25 minutes
Cook
25 minutes
Serves
18 rolls

Make and shape the rolls ahead, then bake them just before serving so they come out hot, puffed and golden.

Ingredients

  • 500 g pork mince
  • 1 egg
  • ½ cup dried breadcrumbs
  • 100 g Apple, Pear & Ginger Chutney, plus extra to serve Shop Apple, Pear & Ginger Chutney
  • Stalks from 2 bunches coriander, finely chopped
  • 3 spring onions, thinly sliced
  • 1 tsp salt and freshly ground black pepper
  • 3 sheets butter puff pastry, thawed
  • 1 egg, lightly beaten, for egg wash

Method

  1. Preheat the oven to 200°C (180°C fan-forced) and line two baking trays with baking paper.
  2. Place the pork, egg, breadcrumbs, chutney, coriander stalks, spring onion, salt and pepper in a large bowl and mix well with your hands until evenly combined.
  3. Divide the filling into three and shape each portion into a log about 7 cm in from one edge of a pastry sheet.
  4. Roll the pastry over the log and brush the top of the pastry with egg wash, then continue rolling until the log is sealed in pastry. Trim off any excess pastry. Place seam side down and cut each log into six pieces. It can help to chill the log before slicing if the pastry is starting to pull.
  5. Arrange the rolls on the trays, brush with egg wash and lightly score the tops. Chill for 10 minutes if you have time, which helps the pastry puff.
  6. Bake for 20–25 minutes, until puffed, golden and cooked through. Serve warm with extra chutney in a small bowl for dolloping.
Chef's note: Make sure the pork is cooked through – the filling should be firm and the juices should run clear. Make ahead: shape the rolls up to a day ahead and keep them covered in the fridge, or freeze them unbaked for up to 3 months and bake from frozen, adding 5–10 minutes. Dairy-free: use a dairy-free puff pastry instead of butter puff. Gluten-free: use gluten-free puff pastry and gluten-free breadcrumbs (our chutney is already gluten-free).

Shop the jar

Apple, Pear & Ginger Chutney