It's hard to turn down a good sausage roll. At Thomas Corner, they're stuffed a winning mixture of minced Bangalow pork, caramelised Granny Smith apples, golden shallots and thyme. The results speak for themselves.
- 10 gm butter
- 1 tbsp extra-virgin olive oil
- 2 Granny Smith apples, cut into 1cm dice
- 1 tbsp caster sugar
- 2 tbsp olive oil
- 4 golden shallots, finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp thyme, finely chopped, plus extra to serve
- 1 tbsp flat-leaf parsley, finely chopped
- 500 gm coarsely minced Bangalow pork (see note)
- 1 sheet butter puff pastry (see note) (375gm)
- 1 egg yolk, lightly beaten
- To serve: good-quality tomato chutney
- 1Preheat oven to 220C. Heat butter and extra-virgin olive oil in a frying pan over medium heat, add apple and stir occasionally until beginning to colour (3-4 minutes). Scatter over sugar, stir occasionally until caramelised (10-12 minutes), season to taste and set aside to cool.
- 2Heat olive oil in a frying pan over medium heat. Add shallot and garlic, stir occasionally until tender (4-5 minutes), stir through herbs, season to taste and set aside to cool.
- 3Combine pork, apple mixture and shallot mixture in a bowl and season to taste.
- 4Place puff pastry on a lightly floured surface. Place half the pork mixture along one long edge, leaving a 1cm border, brush with eggwash and roll to just enclose pork. Cut along edge, press with a fork to seal then cut into three rolls. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with eggwash, scatter with thyme and bake until golden and cooked through (15-17 minutes). Serve hot with tomato chutney.
Note If Bangalow pork is unavailable, substitute another good-quality minced pork. We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another good-quality butter puff pastry.