Cranberry Pistachio Sausage Rolls
They're a festive and flavourful twist on a classic appetiser that's perfect for sharing!
Ingredients
- 6 sheets puff pastry
- 1 read onion
- 2 garlic cloves
- 550 g lean minced pork
- 2 Grany Smith apples grated
- 50 g pistachios
- 50 g dried cranberries
- 2 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp chopped flat leaf parsley
- 1 egg
- 1 tbsp milk
- 1 tbsp olive oil
- 2 tbsp sesame seeds
- salt & pepper
Instructions
- Preheat the oven to 180°
- Heat the olive oil in a large frying pan before you add the onion and a pinch of salt. Sauté for around 5 minutes.
- Then add the garlic and continue for another 5 minutes. Remove the frying pan and let completely cool.
- In a large bowl mix the pork meat, pistachios, cranberries, grated apple, vinegar and parsley as well as the onion until well-combined.
- Season with salt and a generous amount of black pepper and mix again.
- Cut each pastry sheet into three roughly 8cm large and 5 cm wide strips.
- In a small bowl, combine the milk and egg with a fork.
- Align the rectangles in a row and place 1 tsp of stuffing on one side of each of them.
- Roll up to enclose the filling, then brush some egg mixture along the side to seal.
- Repeat until all the stuffing is used up.
- Place the mini sausage rolls onto a tray lined with baking paper.
- Coat each sausage roll generously with the remaining egg mixture and sprinkle with sesame seeds.
- Bake the sausage rolls for 30 minutes depending on your oven until golden brown and crispy.
- When ready, take them out of the oven and serve hot.