1 x 375g packet Carême all butter puff pastry, defrosted
1 large red onion, finely diced
2 cloves garlic, finely sliced
2 teaspoon dried thyme plus extra for decorating
¼ cup chopped flat leaf parsley
¼ cup breadcrumbs
1 egg beaten
1 large apple
500g pork mince
Salt & pepper
1 egg beaten for egg wash
Sesame or poppy seeds for decorating
Preheat oven to 200c fan-forced (220c non-fan).
Sauté onion, garlic and thyme in a dash of olive oil until translucent.
Grate the apple and squeeze out the excess juice.
Combine all ingredients (except egg for egg wash) in a large bowl and season with salt and pepper mix until well combined
Lightly dust work surface and pastry with flour, roll the sheet out to approximately 30cm x 35cm. Cut the long side into three equal rectangles.
If the pastry is a little soft to handle pop it in the fridge for 10 minutes to cool down.
Line two baking trays with baking paper.
Divide the pork mixture between the three pieces of pastry placing it down the center of each piece leaving 2cm to 3cm of pastry either side.
Bring one side of the pastry up and over the filling, brush the other side with beaten egg, then bring that up to overlap and encase the filling.
You will end up with one long sausage roll; brush the top with beaten egg and sprinkle with sesame and thyme.
Pop this on a tray and place in the fridge while you prepare the remaining two pieces of pastry.
Allow all three rolls to chill in the fridge before cutting each roll into three to give you nine sausage rolls in total. If making party sausage rolls cut each roll into 6 or 9 pieces depending on how big you like them.
Bake at 200c fan-forced (220c non-fan) for 15 minutes then reduce oven to 180 fan-forced (200c non-fan) and continue to bake for a further 15 minutes until golden brown.