Proper English food, slightly poshed up. Puff pastry with a goat’s cheese lining, hiding good beef mixed with a little grated apple for extra tenderness. With a sprinkle of toasty sesame seeds, they could even pass for exotic.
Sausage rolls: the perfect bitesize party food, apparently little known in France, so extra appreciation for me. In any case, after the first confusion – is it an oriental pastry? sausage what? – they were polished off in a few minutes.
(If there is any beef mixture left over after the party, they also make excellent burgers with a fat slice of apple and a smear of goat’s cheese on the bun.)
Beef and apple sausage rolls
(makes more than 50, up to 70)
2 packs ready rolled puff pastry
500g beef mince
1 apple, grated
1 clove garlic
2 tbsps double cream
lots salt and pepper
150g soft (spreadable) goat’s cheese
1 more egg
toasted sesame seeds
Gently squeeze the grated apple in a clean tea towel to remove excess liquid. Mix with beef, 1 egg, shallots, garlic and cream. Add salt and pepper liberally. To test seasoning, microwave 1/2 tsp mixture until brown, then taste and adjust salt/pepper accordingly.
Unroll puff pastry onto a floured surface. If the sheets are round, roll a little until roughly rectangular. Cut strips 8cm wide and spread a thin layer of goat’s cheese, leaving 2cm along one side bare. Brush the bare edge with a little water.Shape the beef mixture into a rough sausage along the goat’s cheese side, then roll up, pressing gently at the end to stick together. Repeat with remaining pastry. Place long rolls in the freezer, seam side down for 10-15 minutes. Then cut 2cm wide pieces and leave in the fridge/freezer until party time.
When ready to bake, preheat over to 200c. Beat the other egg in a shallow dish, and fill another dish with sesame seeds. Dip the top of each sausage roll first in egg then in sesame seeds. Space out on a baking tray and cook for 10-15 minutes until golden and sizzling.