Beningbrough pork and apple sausage rolls

The walled garden supplies the apples for this Beningbrough savoury favourite. If you don't have Bramleys available for making at home, choose a tart dessert apple instead.

25 minutes prep. time
25 minutes cooking time
Serves 8
Pies & savoury treats

A tray of sausage rolls just cooked — Enjoy one of these sausage rolls fresh from the oven | © National Trust/William Shaw

115g red onion, finely chopped
4 tbsp parsley, freshly chopped
2 tsp thyme leaves, freshly chopped, plus a few extra leaves for decoration
40g fresh breadcrumbs
115g Bramley apples, peeled, cored, diced
500g pork sausage meat
Salt and pepper
1 tbsp water
500g puff pastry
A little plain flour, for dusting
Beaten egg, for glazing
Coarse sea salt, optional

Step 1

Preheat the oven to 200°C (180°C fan/gas mark 6).

Step 2

Add the chopped onion, parsley, thyme, breadcrumbs and apple to a large bowl, then add the sausage meat, a generous sprinkling of salt and pepper and the water. Mix together well.

Step 3

Roll the pastry out on a board dusted with a little flour and trim to a rectangle, 45cm x 15cm. Brush a band of egg down each long side of the pastry, then spoon the sausagemeat in a thick strip down the centre of the pastry.

Step 4

Roll the pastry over the sausagemeat and brush the pastry with more egg to seal. Roll over so that the join is underneath, then cut into eight sausage rolls.