Ingredients
Sausage Roll Mixture
- 10 grams olive oil
- 1 small onion
- 1 garlic clove
- 500 grams Butchers Pork Mince, (please see tip)
- 2 level teaspoons caraway seeds
- 1 Large Granny Smith Apple, (please see tip)
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 3 sheets Puff pastry
- 1 egg
- 2 heaped tablespoons Poppy seeds to sprinkle on top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200 degrees, and line 2 baking trays with grease proof paper. Add onion and garlic to bowl, mc on, 5 secs, speed 5. Scape down the bowl
Add oil (10 grams) mc on, 3 mins, 100 degrees, reverse, spoon/stir speed
Pour onion mixture in seperate bowl (to allow to cool) Grate apple (skin removed and squeeze out as much excess liquid as possible)
Add pork, caradway seeds, onion mixture, apple, salt and pepper to bowl, mc on 20 secs, reverse, speed 3
Let your puff pastry thaw lightly, cut the pastry in half, horizontally, so you have 6 rectangles, lightly beat your egg in a seperate bowl, and brush along each edge lightly with the egg mixture and a pastry brush
Spoon the mixture along the long edge and roll tightly and inclose the filling. Cut in half and place the sausage roll, seam side down, on a lined baking tray with grease proof paper. Repeat this process to the rest of the pastry rectangles
Once all rolled and placed on the baking tray, (seams down) lightly brush over the sausage rolls with egg mixture, and sprinkle with poppy seeds
Bake in oven for approx 30 mins or until golden and puffed. Let them cool slightly and cut sausage rolls in half again, to create mini sausages rolls, enjoy!
Tip
I use butchers pork mince rather then mince bought at the supermakert, as I find the supermarket pork mince is quite 'wet' and makes my mixture wet, which has in the past, resulted me to having wet pastry at times after cooking.
If you can only find small granny smith apples, I would then use two. Core, remove skin, then grate, and make sure you squeeze out as much excess liquid as possible, again this helps by stopping your mixture being wet.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I truely love this idea...but I am not into the mixture of pork and apple.
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