
Ingredients
For the filling;
- 100g Pilgrims Choice Cheese, Mature/Extra Mature/Vintage, grated
- 600g Sausage Meat
- 2 Sweet Apples such as Gala, peeled and grated
- Handful of fresh thyme, stripped from the stalk
- Pinch of Salt and Black Pepper
For the Pastry;
- 500g Puff Pastry Block, room temp
For the Glaze;
- 1 Medium Egg, beaten
- Pinch of Nigella Seeds
Method
- Mix together the sausage meat with the grated apple, grated cheddar and thyme. Season generously with Sea Salt and Black Pepper.
- Roll out the pastry into a long rectangle about 0.5cm thick. Form the sausage meat into a log down the length of the pastry, brush a little of the egg wash down the one edge and fold over the pastry. Trim the edges and slice into 12.
- On a baking sheet, lined with greaseproof paper, glaze the rolls with egg wash and sprinkle on the nigella seeds.
- Bake for 35-40 mins at 190C/170C Fan/Gas Mark 4, until golden brown and cooked. Serve with your favourite Chutney or Cranberry Sauce.